2010 Cerbaiona Rosso, Tuscany

2010 Cerbaiona Rosso, Tuscany

Red, Ready, but will keep   Red | Ready, but will keep | Cerbaiona, Tuscany | Code: 27529 | 2010 | Italy > Tuscany > Rosso di Montalcino | Other Varieties | Full Bodied, Dry | 14.0 % alcohol

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Scores and Reviews

GALLONI - The 2010 Rosso di Montalcino is drop-dead gorgeous. Sweet dark cherries, spices, menthol and new leather are woven together beautifully in the glass. Savory herbs and licorice notes appear later as the wine opens up in the glass. There is a beautiful weight to the 2010, but no sense of heaviness whatsoever. The firm 2010 tannins are present yet unobtrusive. With time in the glass, the aromas and flavors brightness up in a wine that is pure class.
Antonio Galloni - vinousmedia.com - Sep 2013

WA - The 2010 Rosso di Montalcino is drop-dead gorgeous. Sweet dark cherries, spices, menthol and new leather are woven together beautifully in the glass. Savory herbs and licorice notes appear later as the wine opens up in the glass. There is a beautiful weight to the 2010, but no sense of heaviness whatsoever. The firm 2010 tannins are present yet unobtrusive. With time in the glass, the aromas and flavors brighten up in a wine that is pure class.
Antonio Galloni - eRobertParker.com #207 Jun 2013

The Story

Cerbaiona, Tuscany

Producer

Cerbaiona, Tuscany

Tucked away off the Torronieri road the small Cerbaiona estate has been home to Diego & Nora Molinari since 1977, who produced their first vintage in 1980, all 70 bottles of it!

The estate comprises 3 hectares of vines & 12 ha of wood and olive grove; half planted to Brunello, the rest to Sant'Antimo and IGT Toscana (using Cabernet Sauvignon, Malvasia Nera, Merlot & Syrah). Production is limited to 8,000 bottles.

Lying on the north-eastern shoulder of the Montalcino commune the estate enjoys a fine eastern exposition at 390 metres elevation, with good aeration & galestro/alberese clay soils. This imbues the wines with a naturally good acidity. Diego does not use herbicides, pesticides or fungicides on his vines. This hands-off approach is reflected in their tiny winery, which is bolted onto the back of the 16th century property. A wooden press is preferred, followed by gentle vinification in cement & ageing/invecchiamento in 20hl slavonian botte.

The Brunello spends 30 mths in oak, followed by a year in bottle pre-release, while the Rosso sees 18 mths.

Grape

Other Varieties

Other Varieties

There are over 200 different grape varieties used in modern wine making (from a total of over 1000). Most lesser known blends and varieties are traditional to specific parts of the world.

Region

Rosso di Montalcino

Rosso di Montalcino is a large Tuscan DOC, to the far south of the Chianti Classico region, which  has been classified since 1983. 

The wines are fruity, soft, light and forward-maturing. They come from Sangiovesse vines outside the finer Brunello di Montalcino DOCG, harvested at up to 62 hl/ha, or from declassified Brunello fruit (often from young vines) in which case the yield must be the same as Brunello wines, at 55 hl/ha.

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