# Castello Tricerchi Rosso di Montalcino (2020)

- **Producer:** Castello Tricerchi
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Sangiovese
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €30
- **When to drink:** Now or Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** strawberry, red cherry, rose, licorice, cedar, leather, seaweed, earth

## About this wine

Castello Tricerchi's 2020 Rosso di Montalcino is a 100% Sangiovese from the Montalcino region of Tuscany. The grapes are sourced from the cooler northern slopes of the estate's vineyards, which are also used for their Brunello production. The estate, Castello Tricerchi, has a rich history dating back to 1441 and is managed by the Squarcia family, who have maintained ownership for seventeen generations. Their winemaking philosophy emphasizes traditional methods and a pure expression of the Sangiovese grape and its terroir. The wine's name is inspired by the family motto, 'Non In Latera Pro Nos,' translating to 'never stand at the sides only,' signifying their dedicated approach to winemaking.

## Interesting facts

- The estate's motto, 'Non In Latera Pro Nos,' means 'never stand at the sides only,' reflecting a commitment to classic winemaking.
- Winemaking occurs in a former dungeon beneath the castle, utilizing its natural cool and humid conditions.
- The wine is made from grapes that would otherwise go into their Brunello, offering a premium glimpse.
- Castello Tricerchi has been owned by the same family for seventeen generations.

## Food pairing

The wine's medium-plus tannins and acidity are well-suited to complement the richness of proteins and cut through fatty elements. Its savory, minerally finish and red fruit notes create bridges with earthy ingredients like mushrooms and herbs, while its structure stands up to robust meat dishes.

## Wine making process

The 2020 Castello Tricerchi Rosso di Montalcino is produced from 100% Sangiovese grapes. Following a hand harvest typically in late September, the grapes undergo maceration in steel tanks at 23°C for 25 days, with fermentation driven by indigenous yeasts. The wine is then aged for 12 months in large Slavonian oak casks. A distinctive aspect of its production is the use of declassified grapes from the estate's two Brunello vineyards, Vigna del Piano and Vigna dei Cipressi. Winemaking operations are conducted in the naturally cool and humid environment of the castle's former dungeon.