This is a modern and pleasurable Rosso di Montalcino with bright notes of cherry, forest berry and blue flowers. Those aromas are enhanced by soft shadings of spice and toast. The wine is crisp, sharp and fresh in the mouth.
— M.L.
(8/1/2010)
Castello Banfi’s bright and fruit-forward Rosso di Montalcino would make a perfect match to grilled lamb chops or roast pork. The wine is simple and genuine yet the freshness of the fruit—with cherry, blackberry and raspberry overtones—makes it easy and fun to drink.
— M.L.
(8/1/2010)
Sangiovese Grosso is aged one year in oak cask to achieve a dark and sophisticated Rosso di Montalcino that drinks almost like a Brunello. Aromas include cherry, red currant, spice, leather, cola and wet earth. Smooth tannins are capped by bright acidity.
— M.L.
(8/1/2010)
This is a very successful Rosso di Montalcino with great intensity and loads of cherry and bright berry personality. There are austere notes of earth, cola and spice at the back and the wine feels smooth and silky on the palate.
— M.L.
(10/1/2010)
San Polo’s Rosso di Montalcino offers classic aromas of cherry, black fruit and spice. But it also adds an extra layer of vanilla and sweet spice that makes for a very nice ensemble. It’s smooth, rich and spicy on the close.
— M.L.
(10/1/2010)
Cupano is an organic farm in Montalcino with consistent delivery of quality red wines. This less formal Rosso di Montalcino offers ripe cherry and blackberry notes followed by aromas of wet earth, leather and fresh tobacco. Pair it with Irish lamb stew.
— M.L.
(8/1/2010)
Here’s a lush and modern Rosso di Montalcino with bright aromas of spice and vanilla that play background roles to fresh cherry and raspberry. The wine boasts a smooth, supple texture and sweet fruit on the finish.
— M.L.
(10/1/2010)
Corte Pavone’s Rosso di Montalcino gives you a hearty drinking red that would pair with game, wild mushrooms and most meat dishes. You get plump fruit and exotic spice overtones that give the wine sophistication and personality.
— M.L.
(8/1/2010)