# Cerbaiona Rosso di Montalcino (2017)

- **Producer:** Cerbaiona
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €65
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, strawberry, blackberry, blackcurrant, ginger, cedar, cloves, leather, mushroom, forest floor, cinnamon

## About this wine

Cerbaiona is a legendary estate located southeast of the town of Montalcino in Tuscany. Founded in 1977 by Diego Molinari, a retired pilot, the estate quickly achieved cult status for its traditional, terroir-driven wines. In late 2015, the estate was acquired by an investment group led by Gary Rieschel and managing partner Matthew Fioretti. Under Fioretti's direction, the estate underwent a meticulous revitalization, transitioning to certified organic viticulture and adopting high-density alberello (bush vine) training. The Rosso di Montalcino is treated not as an afterthought, but as a dedicated expression of their grand terroir, sourced from a single vineyard block with rich clay soils that yield an immediate, expressive profile.

## Interesting facts

- Cerbaiona has a strict policy requesting that wine critics do not assign numerical scores to their wines, focusing instead on descriptive merit.
- The estate transitioned to the labor-intensive, high-density Alberello (bush-trained) system under winemaker Matthew Fioretti.
- Only 301 cases of the 2017 Rosso di Montalcino were produced due to severe spring frosts and strict selection.

## Food pairing

This high-acid, structured Sangiovese pairs beautifully with rich, savory dishes that can match its medium-plus body and firm tannins. The wine's vibrant acidity cuts through the fat of roasted meats and rich pasta sauces, while its savory, earthy undertones complement mushrooms and truffles. The youthful tannins are softened by proteins and fats, making classic Tuscan meat dishes and aged cheeses ideal partners.

## Wine making process

The 2017 vintage was marked by extreme heat and drought, prompting a careful harvest between September 19th and 24th. Spontaneous fermentation took place in concrete tanks using indigenous yeasts, followed by malolactic conversion. To avoid over-extracting bitter seed tannins from the hot vintage, only gentle pump-overs were performed during maceration. Uniquely for this vintage, the wine was aged for just four months in Slavonian oak tonneaux to preserve primary fruit freshness and prevent the wood from drying out the palate. The wine was bottled without fining or filtration.