Origin: Tuscany, Italy
Maker: ColleMassari Montecucco
Fermentation: Organic, Vegan Heavy Wood
Asian Food Pairing: Dried beef hor fun, Aburi beef, Yakitori beef ball, chicken heart
Western Food Pairing: Pasta Arrabbiata, Grilled Sausages, Beef Tacos
ColleMassari Montecucco Rosso Riserva "ColleMassari" DOC 2017
A southern Tuscan bargain perfect for any occasion! Ripe and complex, with smooth tannins and a confident Tuscan personality.
Enthralling ruby-violet colour. A dominant tang of Sangiovese flavour with charming ripe cherry notes and complementary layers of dark fruits. Each sip is a ripe fruit sensation with notes of tobacco, mediterranean and oak spices. Dense yet soft structure, with fine tannins and fresh acidity on the finish. Montecucco Rosso Riserva earned the name of its Estate and represents the essence of their production.
ColleMassari's Montecucco Rosso Riserva is a blend of 80% Sangiovese, 10% Ciliegiolo, 10% Montepulciano. Sourced from vineyards located 300 metres above sea level with marl and alluvial soil compositions. The vineyard was planted in 1999 and is organically farmed. Harvested by hand with a yield of around 5 tonnes per hectare. Fermentation is spontaneous and followed by 3–4 weeks maceration in temperature-controlled stainless steel tanks. Aged for 16 months with the Sangiovese in 40hl oak casks, whilst the Cabernet Sauvignon and Ciliegiolo age in 500 litre French oak tonneau.
Fun Fact: Colle Massari is under Colle Massari Estates. The same group producing the acclaimed award winning brand Poggio di Sotto!
AWARDS & ACCOLADES
This is very perfumed on the nose with rose-petal, lavender and cherry aromas that follow through to a medium body, fine tannins and a fresh finish.
The dominant flavour is the bite and tang of Sangiovese but this is clearly from a relatively warm spot even though there is no heat on the end, despite its 14% alcohol. I was really impressed by its conviction, integration and confident Tuscan personality. It's fairly rich with real density and I’d say it’s only just ready to drink. There are some tannins still in evidence and I suggested a long possible drinking period of 2019 to 2025. I gave it a score of 17 out of 20 – very high for me, but the persistence is most impressive. Read more about Jancis Robinson's review here!