Rosso di Montalcino DOC - La Fornace

The Rosso di Montalcino DOC - La Fornace presents in the glass with a clear, dense ruby red and fine violet reflections. This deep color reflects the ripe Sangiovese grapes from the Tuscan hills. On the nose, a multi-layered, inviting bouquet opens up. Aromas of dark sour cherries, delicate violets and spicy cloves rise from the glass, immediately charming and precise. The wine appears fresh, powerful and yet elegant, with fine spice and clear fruit that lovers of Tuscan red wine greatly appreciate. The very first impression already makes Rosso di Montalcino DOC - La Fornace an appealing choice for enthusiasts of authentic Sangiovese with character.

On the palate, the wine is dry, precise and harmonious. Sour cherry stands out clearly, complemented by notes of ripe red plum and a hint of blackcurrant. The typical aromas of cloves are well integrated. Nuances of black pepper, a touch of cinnamon and subtle tobacco spice join in. Delicate violet notes lend the wine a floral elegance. The tannins are fine yet noticeable, with good structure and firm backbone. The acidity is lively, well integrated and ensures a fresh, juicy length. The finish is long and clear, marked by cherry fruit, spice and a hint of herbal aroma.

The taste of this red wine is complex and yet straightforward. It is vinified dry, without any heaviness. The fruit remains constantly present, while the spice sets distinctive accents. The wine appears finely balanced and shows an elegant structure that is typical of Rosso di Montalcino. With air, the aromatic spectrum opens up further, making the wine an exciting companion throughout the entire evening. In this way, Rosso di Montalcino DOC - La Fornace becomes a wine of character that delights both seasoned connoisseurs and curious explorers.

The aromas can be well grouped into the following impressions:

1. Fruit: Juicy sour cherries, ripe red plums, a hint of blackcurrant, clear cherry pits.

2. Spice: Distinct cloves, black pepper, a touch of cinnamon, some tobacco and subtle herbs.

3. Floral notes: Fine violets, light hints of rose that lend the wine a delicate, elegant nuance.

4. Structure: Silky yet gripping tannins, lively acidity, medium to full body with a clear line.

5. Finish: Long, dry aftertaste with cherry fruit, spice and gentle minerality from the soils around Montalcino.

On the palate, the wine shows a clear, direct interplay of fruit and spice. No aroma seems artificial. Everything meshes cleanly. The combination of sour cherry, cloves and violets is typical of Sangiovese from Montalcino and makes the wine a distinctive representative of its origin. With a bit of air in the glass, the tannins become even finer, the wine appears rounder and reveals an elegant depth. Thus, Rosso di Montalcino DOC - La Fornace is a red wine that already offers a lot of pleasure in its youth but can also mature over the coming years.

Vinification of Rosso di Montalcino DOC by La Fornace

The grapes for Rosso di Montalcino DOC - La Fornace come from selected sites around Montalcino in Tuscany. The vines grow on hilly plots with well-ventilated soils of limestone, clay and stones. These soils provide good drainage and bring freshness, tension and spice to the wine. The climate is warm, with plenty of sunshine, yet cooled by winds from the hills and from the Tyrrhenian Sea. This allows the Sangiovese grapes to ripen slowly yet fully.

In the vineyard, great importance is attached to careful canopy management and yield reduction. Only bunches that appear ripe remain on the vines. Shortly before harvest, the grapes are selected in the vineyard to bring only the best fruit to the cellar. The harvest is usually done by hand, parcel by parcel, in order to hit the optimal ripeness. In this way, Rosso di Montalcino DOC - La Fornace retains its clear fruit and elegant structure.

In the cellar, the grapes are gently destemmed and lightly crushed. Fermentation takes place in temperature-controlled tanks. This preserves the fine aromas of sour cherry, cloves and violets. Maceration time is chosen so that color, tannin and aromas are optimally extracted without making the structure seem too hard. The result is a wine with dense color, clear fruit and good depth.

After fermentation, the wine matures for several months in wooden casks, mostly in large barrels made of Slavonian oak or French oak. These casks give the wine structure and fine spice without overshadowing the fruit. During this maturation phase, the wine clarifies naturally. It develops complex notes of spice, gentle vanilla and tobacco that ideally complement the sour-cherry fruit. Afterwards, the wine rests in the bottle before being released. Thus, Rosso di Montalcino DOC - La Fornace presents itself harmonious, ready to drink and yet with potential.

Food recommendations for Rosso di Montalcino DOC by La Fornace

Rosso di Montalcino DOC - La Fornace is a versatile partner at the table. Its dry style, cherry-driven fruit and distinctive spice pair well with many dishes of Italian and Mediterranean cuisine. Thanks to its clear structure and present yet fine tannins, it is particularly well suited to hearty dishes with meat, tomato and herbs. Lighter to medium-strong cheeses also match very well.

Recommended dishes include:

• Classic pasta with ragù alla Bolognese, rich in tomato, beef and pork, slowly braised.

• Tagliatelle with wild boar ragù, slowly cooked with rosemary, thyme and bay leaf.

• Grilled beef steak or entrecôte, refined only with sea salt, pepper and olive oil.

• Lamb chops from the grill with rosemary, garlic and lemon zest.

• Braised dishes such as ossobuco or beef pot roast with root vegetables and red wine sauce.

• Lasagne al forno with plenty of ragù, béchamel and matured Italian hard cheese.

• Spicy pizza with salsiccia, mushrooms and red onions from a stone oven.

• Medium-strong, matured cheeses such as Pecorino Toscano, Monte Veronese or a not overly aged Parmesan.

Rosso di Montalcino DOC - La Fornace is also an ideal partner for antipasti platters with air-dried ham, salami, grilled vegetables and olives. The fresh acidity cuts neatly through fat and intense flavors, while the cherry fruit and spice amplify the taste of the dishes. In this way, every table with this wine becomes a coherent moment of enjoyment with Tuscan flair.

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