# Rosso di Montalcino (2023)

- **Producer:** Podere Bùcine
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese Grosso
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €25
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, raspberry, violet

## About this wine

Podere Bùcine has historical roots dating back to the 19th century when settlers from the Valdarno town of Bucine relocated to Montalcino. Purchased in 1980 by a local family, estate patriarch Ermete expanded and modernized the property, culminating in a complete cellar renovation in 2007. The estate encompasses 10 hectares of land, including 1.6 hectares of total vineyards alongside olive groves and chestnut forests. This Rosso di Montalcino originates from a dedicated 1.16-hectare single plot situated at 350 to 400 meters elevation on the cool north-east slopes of Montalcino.

## Interesting facts

- Named after 19th-century settlers from Bucine in Valdarno, the winery intentionally keeps the accent on the 'ù'.
- Aged for 18 months strictly in stainless steel tanks with zero oak contact to preserve maximum fruit purity.
- Sourced entirely from a single 1.16-hectare vineyard plot planted in 2002 on Montalcino's cool north-east slope.

## Food pairing

The high natural acidity and structured tannins of pure Sangiovese cut through the richness of roasted red meats and cured Tuscan cheeses. Because this wine is un-aged in oak, its clean, fruit-driven character complements rustic tomato-based pasta sauces and game without adding overwhelming wood spices.

## Wine making process

Grapes are hand-harvested and undergo manual sorting prior to destemming. The fruit travels by gravity into stainless steel tanks for fermentation, accompanied by short pump-overs and skin maceration lasting 21 days. In a notable departure from regional tradition, the wine is aged entirely in stainless steel tanks for 18 months with zero oak contact, followed by two months of bottle refinement prior to commercial release.