# Rosso di Montepulciano (2023)

- **Producer:** Poderi Le Bèrne
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese, Canaiolo Nero
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €15
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, strawberry, redcurrant, violet, black pepper, vanilla, cedar, toast, leather, tobacco, forest floor

## About this wine

Poderi Le Bèrne is a family-run estate located in the Cervognano area of Montepulciano, Tuscany, a sub-zone highly regarded for its unique microclimate and soils. Founded in the late 1960s by Egidio Natalini, the estate is now managed by his son Andrea. The name 'Le Bèrne' derives from a late Etruscan or Latin term meaning 'hillock' or 'land on a knoll.' The estate focuses on traditional Tuscan winemaking, showcasing the unique expression of Sangiovese (locally known as Prugnolo Gentile) grown in Pliocene clay and sand soils.

## Interesting facts

- The name 'Le Bèrne' comes from an ancient Etruscan word referring to a hillock or knoll, describing the estate's elevated topography.
- The estate is situated in Cervognano, widely considered one of the absolute best crus or microclimates in the Montepulciano appellation.
- Unlike its bigger brother Vino Nobile, this Rosso is crafted to emphasize fresh fruit and immediate accessibility while maintaining Tuscan character.

## Food pairing

The high acidity and moderate tannins of this Sangiovese-based wine make it incredibly versatile with food. It cuts beautifully through the richness of tomato-based pasta dishes and fatty meats, while its bright red fruit profile complements earthy flavors like mushrooms and herbs.

## Wine making process

The Rosso di Montepulciano is crafted from hand-harvested grapes, primarily Sangiovese with a small percentage of Canaiolo Nero. Fermentation takes place in temperature-controlled stainless steel tanks with skin contact for about 10 to 12 days. Following malolactic fermentation, the wine is aged for approximately 6 to 8 months in large Slavonian oak casks (botti) and French oak tonneaux to soften the tannins while preserving the bright, primary fruit character. It is then refined in the bottle before release.