Nestled about an hour south of Florence in the sun-drenched, undulating hills of Tuscany, this Rosso di Montalcino is sourced from the same galestro soils of limestone, sand, and clay as its big brother, Brunello di Montalcino. The Rosso, however, only requires a minimum of one year of total age with six months in barrel; although Mocali gives this wine eleven months in barrel. Brunello di Montalcino DOCG is governed by tremendously strict aging requirements that include a minimum two years in barrel and four months in bottle. Then it can only be sold after January 1st of the fifth year following harvest. The bottom line – this Rosso di Montalcino, designed for almost immediate gratification, offers a great price for quality, incredible terroir and meticulous craftsmanship from the producer. If you enjoy Brunello, I assure you this wine will delight for a fraction of the price.
Perched just southwest of the ancient, sky high village of Montalcino in the Tavernelle district, the family Mocali estate is owned and managed by Tiziano and Alessandra Ciacci. Although the Ciaccis have been a family of vignerons for generations, it wasn’t until the 1980s that Tizano and Alessandra acquired the Tavernelle sight and began crafting their style of wines. Known for full, round wines that are simultaneously terroir-driven, Mocali utilizes green harvesting and caters their farming to each parcel. Following harvest, the fruit is cold soaked for 3-5 days then fermented for 12-14 days in stainless steel. The wine undergoes malolactic fermentation in predominantly neutral oak where it is aged for eleven months. Once the wine is bottled, it matures in the cellar for an additional seven months before release. The result is a Sangiovese concentrated with lush fruit, soft tannins and Montalcino’s unique minerality.
The 2012 Rosso di Montalcino displays an opaque, highly concentrated ruby core with slight orange reflections on the rim. The nose is intense with aromas of ripe red and black cherry, black plum, strawberry and blackberry laced with secondary flavors of wet roses, orange peel, tomato leaf, anise and wet soil. The full-bodied palate is fruit-forward delivering layers of sweet fruit mirroring the nose that is harmoniously balanced with the structured tannins that are inherent to this generous varietal. Ideally ripe without being overbearing, this Sangiovese will appeal to those of you who prefer a touch more fruit to your wine. A perfect BBQ companion, this wine will also pair well with braised beef pasta. If this wine is to be enjoyed outdoors during a warm summer evening, serve at cellar temperature or if you don’t have a wine cellar chill slightly in the refrigerator for 20 minutes prior and serve in Bordeaux stems. After 5-10 minutes, this will wine be ready to enjoy. It’s beginning its peak right now and will keep beautifully over the next 3-5 years.
