A pretty red with density and richness, offering cherry and chocolate aromas and flavors, as well as hazelnuts. Yet, it’s tight and so fine and focused. Very polished tannins run the length of the palate. Drink or hold.
James Suckling, jamessuckling.com (Jul 2020)
The 2018 Giodo La Quinta shows depths of dark red fruits on the nose, as black cherry evolves into raspberry and, finally, strawberry, offset by notes of dusty rose, leather and cedar shavings. On the palate, silky textures flood the senses with a sweet and savory expression, further accentuated by salty minerals and vibrant acids, as pretty inner florals amass toward the close. The finish is long and perfumed.
Drink 2020 - 2024
Eric Guido, vinous.com (Jun 2020)
About this WINE
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.
It is a high yielding, late ripening grape that performs best on well-drained calcareous soils on south-facing hillsides. For years it was blighted by poor clonal selection and massive overcropping - however since the 1980s the quality of Sangiovese-based wines has rocketed upwards and they are now some of the most sought after in the world.
It produces wines with pronounced tannins and acidity, though not always with great depth of colour, and its character can vary from farmyard/leather nuances through to essence of red cherries and plums. In the 1960s the advent of Super Tuscans saw bottlings of 100% Sangiovese wines, as well as the introduction of Sangiovese/Cabernet Sauvignon blends, the most famous being Tignanello.