Tripp Fenderson

In the glass, this Rosso di Montalcino is a medium-deep colour and smells both earthy and spicy. It’s ripe, full-bodied and tastes of red currant and cherries. It also delivers enough tannins to remind me why I love wine.

Vasco Sassetti
Rosso di Montalcino
2001

Let this one breathe a little before serving and the tannins soften, revealing even more fruit - it really comes to life.

Rosso di Montalcino is produced in a declassified DOC within the DOCG region of Brunello di Montalcino, near the towns of Montalcino and Sienna. The wine is made from Sangiovese, the same grapes used in the more noble Brunello di Montalcino, Italy’s first wine to be issued DOCG status.

The key differences between the Brunello and the Rosso is that the latter is often produced from younger vines and and aged only a single year - as opposed to the three to four years typical of a Brunello.

This will stand up to hard cheeses, moderately spicy pasta dishes and even richer meals like roast lamb or grilled pork.

Total Wine offers this for $12.99 a bottle.