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ROSSO DI MONTALCINO DOC

ROSSO DI MONTALCINO DOC

£29.00£174.00 (Price for a single bottle) immediate availability

100%, SANGIOVESE refined for 12 months in large Slavonia durmast casks. The Rosso di Montalcino expresses the vigour of the vines and of the soil of the Vigna del Piano and the Vigna dei cipressi.
Clear
Minimum quantity: 6 pcs
- +
CHARACTERISTICS:
Designation Rosso di Montalcino
Grape Types Sangiovese 100%
Region Tuscany (Italy)
Alcohol content 14%
Bottle Size 75 cl Bottle
Vineyards Organic cultivation
Vinification Maceration in steel tanks at a controlled temperature of 23°C for 25 days.
Aging Slavonian durmast casks of 20 hl for at least 9 months
Refinement In bottles for a period of at least 4 months
SKU: rossodimontalcino-2018-tricerchi Category:

Additional information

Weight 7 kg
Dimensions 26 × 16 × 32 cm
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Sommelier's Description

Colour Clear, intense, ruby
Scent Complex, with hints of strawberry, cherry jam, lightly spicy with floral and mineral notes.
Taste Balanced, intense, with dense and elegant tannins. A long savoury, minerally finish.

Rosso di Montalcino is made in a traditional style using naturally-occurring yeasts and extended maturation in large Slavonian oak casks for 12 months. The nose opens with sour cherries and crushed berries while on the palate there is a racy acidity carefully balanced by bright red fruit and subtle spiced notes from the oak ageing. A fantastic easy-going wine to drink with charcuterie as well as pasta and cheese.

Matching recipes

BRAISED BEEF IN ROSSO DI MONTALCINO

A recipe that brings together two of the chief representatives of Tuscan food: wine and beef.

 

INGREDIENTS:

 

  • 2 kg (4.4 lb) Beef
  • 6 cl Olive oil
  • Salt
  • White pepper
  • 1 teaspoon of crushed fresh parsley

 

For the marinade:

  • 2 onions
  • 120 g (0.26 lb) carrots
  • 130 g (o.28 lb) celery
  • 1 laurel leaf
  • 15 peppercorns
  • 1 clove of garlic
  • 1 bottle of Brunello di Montalcino

 

How to cook

 

Slice thinly onions and carrots, previously washed, and chop the celery into small pieces. Place the meat into an oven-proof dish with onions, carrots, celery, laurel leaf, peppercorns, garlic and the red wine. Marinate beef, chilled, for about 24 hours.Drain beef in a colander set over a large bowl, reserving marinade.

Make it brown everywhere in a casserole with some olive oil and season with 1 teaspoon salt and 1/2 teaspoon white pepper.

Put oven rack in middle position and preheat oven to 180° C (356° F), cover the casserole and place into the oven. Cook the beef for 2 hours and a half. Once ready, put the meat onto a platter and keep it warm; sift the cooking bottom and bring it to a boil, seasoning with salt and pepper.

Slice the beef, spread it with the sauce and crushed parsley and serve.

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