Production area: Montalcino - Siena - S. Angelo in Colle. Hilly lands of Eocene Origin enjoying a favourable sout...Read more...
Col d’Orcia is the feted producer of one of Italy’s most revered red wines: Brunello di Montalcino. Situated near the medieval hilltop village of M... Read more
Buying Guide/ The 2001 Rosso di Montalcino begins with scents of red berries and cherries, then adds chocolate, leather and herb complexity on the... Read more
/ The infamous heat in Europe during the summer of 2003 makes selecting wines from that vintage hazardous. Some winemakers wound up with overextra... Read more
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Food Pairings for Rosso di Montalcino DOC
External Reviews for Rosso di Montalcino DOC
Col d’Orcia is the feted producer of one of Italy’s most revered red wines: Brunello di Montalcino. Situated near the medieval hilltop village of Montalcino in Tuscany’s Siena province, the estate has a rich winemaking history that dates back to the 1700s. In the hands of the Cinzano family since 1973, Col d’Orcia is owned by Count Francesco Marone Cinzano, who oversees day-to-day operations with estate manager, Edoardo Virano. Winemaking at Col d’Orcia is entrusted to chief enologist Antonino Tranchida with Maurizio Castelli as consulting enologist. Production Area Located in southern Montalcino in the area of Sant Angelo in Colle. The vines enjoy a favorable southern exposure granting the vineyards with the blessing of the sun rays the whole day long. Average height is about 1000 ft above sea level. Grape Varieties 100% Sangiovese. Vinification Grapes ferment on the skins for twelve days at a controlled temperature of less than 82°F (28°C) in shallow, wide steel tanks (150 hl), in order to obtain a delicate tannin and color extraction. Color Deep ruby red with purple reflections Bouquet Fresh, intense aromas of ripe fruit infused with spice from the oak Taste Full-bodied and fruit forward, structured by supple tannins Alcohol 13.4% Serving Suggestions Serve slightly cooler than room temperature. Well-matched with veal, pork and poultry dishes, as well as duck and goose.
Buying Guide/ The 2001 Rosso di Montalcino begins with scents of red berries and cherries, then adds chocolate, leather and herb complexity on the palate. Tannins are well-rounded, while the acidity is fresh, making this wine a delight to drink over the short term.
/ The infamous heat in Europe during the summer of 2003 makes selecting wines from that vintage hazardous. Some winemakers wound up with overextracted, tannic, unbalanced wines while others make glorious ones. Put this wine in the latter category. Extraordinary length and complexity, coupled with lip smacking acidity, make this easy to recommend highly. One of the best Rosso di Montalcino I've tasted!
Best Values/ Complex nose of tea, tab, tobacco, black cherry.
Mighty Montalcino - Best Values/ It's hard to talk about economies where Brunello is concerned, since its price range runs from high in a normal year to higher in a better year. A consumer's best hope lies with Rosso di Montalcino. Brunello vineyards can also be used for Rosso - so in a hot, difficult year such as 2003, a lot of first-rate vineyards surrendered their grapes to Rosso. [One] of the best Rossos of the 2003 vintage.
Cellar Selections/ Solely Sangiovese Grosso grapes, this Tuscan wine is dark ruby with purple hues. Scents of black cherry and anise lead to a supple palate of fruit and spice. Less intense than Brunello, but just as good.
Production area: Montalcino - Siena - S. Angelo in Colle. Hilly lands of Eocene Origin enjoying a favourable southern exposition and granting the vineyards the blessing of the sun rays the whole day long. Average height 300 mt above sea level. Weather conditions: Not very cold but long winter, with few precipitations. A late bud burst has limited the damages caused by the frost of April 8th, which has, none the less, reduced production in many vineyards. After the rain of April 21st, there haven't been precipitations until after harvesting. There has never been, within living memory, such a dry summer! Temperatures with ranges above 40°C in July and August. Grapes: Sangiovese, locally called "Brunello" (the same variety of the Brunello di Montalcino). Vinification: About 10-12 days of fermentation on the skins, at controlled temperature below 28° C in 150 hl wide and short stainless steel tanks, designed and built to the purpose of obtaining a delicate tannin and colour extraction. Ageing: 12 months in Slavonian oak casks of 50 and 75 hl and in a smaller extent in French oak barriques. Refinement in bottle. MAIN FEATURES Colour: Deep ruby red, with youthful violet hues. Bouquet: Intense and concentrated, with a mature varietal fruit, pleasant vinous freshness woven with the scents of the oak. Flavour: Full and complex. A very fruity body enriched by spicy oak nuances emerges from a background of noble tannins. Alcohol content: 13.9% vol Total acidity level: 5.7 g/l Serving temperature: 18° C
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