Caprili - Rosso di Montalcino
Tuscany,
2019
38,00 €
Characteristics
VIEWBright ruby red, with soft garnet highlights
NOSEExpressive aromas of fresh red fruits like cherry and raspberry, with subtle floral notes (violet) and an earthy finish reminiscent of damp forest and mild spices.
MouthFresh and lively entry, with present but very polished tannins. Medium-bodied, showing balance between fruit, acidity, and structure. The finish is long, with notes of ripe cherry, black tea, and a slight balsamic touch.
TatakiThe balance between the wine's acidity and red fruit perfectly complements the tataki's texture and doneness.
OxtailIts upbringing in oak and tamed tannins make it ideal for slow-cooked dishes and deep flavors.
Vacuum BriocheThe wine's structure cuts through the juiciness of the vacuum and elevates the complexity of the dish.
Beef tenderloin with porcini mushroom sauceIdeal pairing with the wine's medium intensity and earthy notes.
Beef empanadaThe freshness and fruity character pair very well with the savory, spiced meat filling.
EntrañaThe wine's freshness highlights the intensity of the cut without masking its flavor.
Sirloin steakThe red fruit and acidity cut through the richness of the steak well, creating a balanced pairing.
EmptyPerfect for its tasty and juicy profile, the Rosso accompanies it without stealing the spotlight.
Provoleta or sweetbreads (as an accompaniment): The toasted notes of the cheese and the creaminess of the gizzards are balanced by the acidity of the Sangiovese.
Rosso di Montalcino D.O.C.
The Caprili Rosso di Montalcino 2019 is made exclusively from grapes Sangiovese Grosso carefully hand-selected from the estate's vineyards, located at an altitude of between 300 and 350 meters above sea level. Fermentation is spontaneous, using native yeasts present in the grape skins, allowing the vineyard's identity to be preserved to the fullest.
Maceration takes place in stainless steel tanks at a controlled temperature for approximately 20 days, with gentle remontages to extract color, structure, and complexity without losing varietal elegance.
After malolactic fermentation, the wine is transferred to large Slovenian oak barrels (from 30 to 50 hectoliters), where it ages for 12 months. This traditional aging in large wooden vats brings balance and roundness without masking the fruit, maintaining the characteristic freshness of the region. Subsequently, it rests in the bottle for several months to refine its profile before being released to the market.
Guard potential 5–7 years old
