Rosso di Montalcino, made from Sangiovese, the same grape that is required for Brunello di Montalcino, requires and undergoes less aging than Brunello, which explains why the wines are ready to drink sooner. Donatella Cinelli Colombini, one the star producers of Brunello, also makes an engaging Rosso. The 2016 is particularly appealing because it delivers dark cherry-like fruitiness and spice in a readily accessible form. It has unusual depth and length for a Rosso and will give you an insight into their Brunello. It would be a good choice for any hearty pasta dish.
Donatella Cinelli Colombini, Rosso di Montalcino (Tuscany, Italy) 2016
By Michael Apstein