Fanti Rosso di Montalcino 2011
The San Filippo Estate has belonged to the Fanti Family since the beginning of the eighteenth century, in the famous town of Montelcino. The Fanti wines are made solely from grapes grown in their vineyards. The Rosso di Montalcino is always a younger wine compared to the more sophisticated Brunello di Montalcino, but is easier to enjoy shortly after bottling, and offers the less demanding side of Montalcino Sangiovese – yet still has the character of the region. This wine is fermented in stainless steel for 2-3 weeks, then is aged in oak barrels for around 15 months.
This wine is dark and intense red violet, with a strong aroma and long lasting fruity flavors with a hint of oak. It is a mouthful (not to everyone’s taste), with medium density sweet tannins, and a lingering aftertaste – it is very well balanced with its acidity. It is 100% Sangiovese.
The grapes are placed in stainless steel tanks for fermentation, macerated for 20-25 days, and aged for 12 months in oak; after bottling the wine is aged in the bottle for at least 12 months before release.
Why this wine works:
This wine paired very well with stronger flavors, such as the salami and Parmesan crisps, as well as with the steak and Camberzola sauce.
The opinion on this wine varied greatly, from two 2 ratings to three 5 ratings. Two people rated it as the best wine of the evening. The average score was 3.67.
Where to buy:
Source: Cool Vines, Princeton; $18