Rosso di Montalcino DOC 2022 Podere Brizio

What type of wine is it

Rosso di Montalcino by Podere Brizio is a Tuscan organic red wine, made exclusively from Sangiovese grapes. Spontaneous fermentation with indigenous yeasts ensures a clean, highly territorial flavor profile. Ageing in un-toasted French oak barrels followed by a period in glass results in a structured style, marked by pronounced acidity. The outcome is a technical and elegant Rosso di Montalcino, designed to enhance its viticultural origin.

Where does it come from

It is born on the hills of Montalcino, at an ideal altitude to promote consistent ripening and ensure the right balance between structure and freshness. The winemaking area is historically renowned for its vocation for growing Sangiovese. Podere Brizio’s labels also feature the Parpagliola, a silver coin minted in 1556 that represents an ancient symbol of resistance of the Republic of Siena.

How is it produced

The Sangiovese grapes undergo fermentation with natural indigenous yeasts. After the fermentative phase is complete, the wine matures in large un-toasted French oak barrels for about twelve months, allowing the tannic structure to evolve without imparting excessive woody notes. The ageing process finishes with a bottle rest of at least three months, which helps integrate its components while fully respecting organic principles.

Tasting notes

In the glass, it presents a lively ruby red color with the brightness typical of the grape variety. On the nose, distinct aromas of ripe red fruit emerge, followed over time by hints of tobacco, leather, black pepper, and pleasant balsamic notes. On the palate, the sip is consistently structured and linear, driven by excellent acidity that extends the tasting experience. The dense, well-integrated tannins are perfectly aligned with the extended ageing process.

Food pairings

Its marked structure makes it ideal for accompanying rich cured meat starters, both fresh and aged. It pairs excellently with medium and long-aged cheeses, thanks to the dense tannic web and balsamic tones that lend deep persistence. At the table, it is at its best when served with ragù pasta and hearty baked dishes, gastronomic contexts in which the freshness of the wine balances the fat components of the meal.

When to serve it

It is especially recommended to accompany a structured lunch or a dinner with a meat-based menu. Its vibrant acidity and present tannins keep it lively throughout the meal, allowing it to pair confidently with elaborate dishes. Thanks to patient ageing in large barrels and a final resting period, it already offers a harmonious sip and is a safe choice for those seeking a Rosso di Montalcino with great table endurance.