Le Potazzine Rosso di Montalcino 2021
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100% Sangiovese Grosso from two small vineyards in Montalcino, located at 320 and 500 meters above sea level respectively. On the nose, classic notes of sour cherries, rose petals, savory herbs, and an iron-like minerality leap from the glass. On the palate, the wine is lifted and silky, with red fruits drawing out on the long and giving finish.
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Vinous
A model of purity, the 2021 Rosso di Montalcino opens slowly, at first showing red plum and dusty rose nuances while coaxing brings violet florals, cedar and crushed stone to the front. This excites the palate with its energetic mix of juicy wild berries and contrasting saline mineral tones, further enhanced by brisk acidity. A citrus and cranberry tension is left to linger, pinching at the cheeks while forcing the mouth to water for more, as a gentle coating of fine tannins is slowly revealed. What a beauty, but do make sure to give this a good decant or cellar over the next five to eight years.
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Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than that of its neighbor, Chianti. The Sangiovese grape is king here, as it is in Chianti, but Montalcino has its own clone called Brunello.
The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale.
Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.