Rosso di Montalcino

Le Macioche's Rosso di Montalcino is the accessible entry point to one of Montalcino's great Sangiovese producers — more fruit-forward than the Brunello, but with the same foundation of limestone-clay soils and altitude.

Le Macioche is located in the northwestern part of Montalcino at an altitude of approximately 400 meters. The winery works with old Sangiovese Grosso clones and employs gentle vinification methods that preserve the natural acidity of the vineyard. The Rosso matures for a shorter time than the Brunello and therefore reveals its character earlier—without becoming flat.

The glass reveals fresh sour cherry and red currant, along with a hint of dried herbs and a touch of iron ore in the background. The tannins are present but not harsh—medium body, lively acidity, medium-long finish with a light spiciness.

Ready to drink now, best before 2028. Serving temperature 16–17 °C. Pairs well with Bistecca alla Fiorentina, Pasta al ragù, Pecorino Toscano or grilled vegetables with rosemary oil.