Attributes:
|
| Producer: |
La Gerla
|
| Region: |
Rosso di Montalcino, Italy
|
| Varietal: |
Sangiovese
|
| Bottle Size: |
750 ML
|
2005: WineSpectator Rating: 85
|
| Acidity: |
clean, fresh
|
| Body: |
medium body
|
| Flavors: |
berry, plum
|
2005: WineNews Rating: 89
|
| Acidity: |
fresh
|
| Flavors: |
cherry, earth, eucalyptus, raspberry, ripe cherry
|
| Fruit: |
fruity
|
2005: WineNews Rating: 89
|
| Acidity: |
fresh
|
| Flavors: |
cherry, earth, eucalyptus, raspberry, ripe cherry
|
2003: WineSpectator Rating: 84
|
| Body: |
medium-bodied
|
| Flavors: |
jammy, strawberry
|
2003: WineSpectator Rating: 85
|
| Fruit: |
juicy
|
2002: WineSpectator Rating: 83
|
| Acidity: |
fresh
|
2002: WineSpectator Rating: 84
|
| Flavors: |
berry, mineral
|
2001: WineSpectator Rating: 83
|
| Texture: |
round
|
Food Matches:
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| Cheese:
|
Parmesan |
| Pasta & Grains:
|
(Grilled) Tofu, Lasagna, Mushroom Risotto, Pasta with Creamy Mushroom Sauces, Risotto |
| Poultry & Eggs:
|
Duck, Game Birds |
| Red Meat:
|
Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Grilled Beef, Grilled Flank Steak, Lamb Stew, Rabbit, Salami or Sausage, Sausage |
| Sauces:
|
Red Wine Sauce, Stock Reductions |
| Vegetables:
|
Beans, White, Eggplant, Mushroom Risotto, Mushrooms, Peppers, Spinach Ricotta, Tomato Bread Soup, Vegetable Gratin or Stew |
The best wines from this noble grape come from Tuscany, particularly in the Brunello di Montalcino and Chianti districts, although it is gaining in popularity in California. Sangiovese grapes make wine that is medium to high in acidity and firm in tannin; the wines can be light to full-bodied depending on where the grapes are grown. The aromas and flavors are fruity, often of a cherry-like quality. Hints of violets or a nutty character can also be present.
Montalcino is Tuscany's rocky, hilly, walled medieval village, and located 1800 feet above sea level. Vineyards planted on the cooler northern slopes tend to produce wines that are provocative and aromatic, while the warmer southern slopes tend to produce wines with more power and complexity. The top producers in the area have vineyards on both slopes, and make use of a blend of both styles. The Rosso di Montalcino by law is aged one year as apposed to the four year aging in a Brunello di Montalcino and comes from the less ideal vineyards in Montalcino which means the yield of the Rosso is not as limited as the Brunello di Montalcino. It can range from a soft, young style to a wine capable of long aging.
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