Today’s wine is a Rosso di Montalcino, also known endearingly as “Baby Brunello.” Rosso, like Brunello, is crafted from the same delineated area as its famous older brother’s DOCG and is derived from 100% Sangiovese Grosso, or Brunello as it is locally known. However, the Rosso only requires a minimum of one year of age, with a required six months in barrel whereas Brunello is governed by tremendously strict aging requirements that include a minimum of two years in barrel and four months in bottle then it may not be sold before January 1st of the 5th year following its harvest. Needless to say, Rosso is brilliantly designed for early consumption and can be fetched for a true bargain while you are waiting for your serious Brunello in the cellar to age.
Today’s Rosso di Montalcino is actually aged for one full year in French and Slovenian barrels then finished in the bottle for six to eight additional months. Winemakers Lucia and Laura Sardo Suterra enjoy family roots in viticulture that are centuries old. In honor of these roots, the Suterra sisters manually harvest, exercise viticulture that respects their unique terroir and they practice minimal intervention in the cellar, which lies beneath the family estate’s ancient castle. The castle is not the only unique aspect of the family estate, the terroir here is something that truly sets Collosorbo’s wines apart. There are three specific soil types in the appellation: iron-rich red clay, “galestro” (comprised of schist) and sandy limestone. The Collosorbo family holdings boast all three, which is a rarity in the area as well as a welcomed contribution to the depth found in the glass.
This wine is a dense, opaque crimson ruby moving to orange and garnet reflections on the rim. The bounty of fruit on the nose reveals wild red and black fruit including black and red cherries, black plum and wild raspberry, which is intertwined with stunning orange peel, fennel, fresh rose petal, violets, mushroom, wet leather and a touch of baking spices. The round, ripe palate offers sweet, opulent fruit that is more powerful than the nose and offers a density that is unexpected. Tertiary flavors include wet flowers, tobacco, leather, crushed gravel, a hint of black olives and dried herbs. For a pairing, I would recommend a decadent dish of grilled meats with ample fat. For a tremendous pairing,
try this Lamb Ragout Polenta. This pairing is lights out.
