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  • We love Italy
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Rosso di Montalcino - Canalicchio - Pacenti DOC 2016

18.90 €
(1 l = 25.20 €)
incl. VAT, plus delivery
Product data sheet
Still in stock
Delivery time: 1-3 day(s)

Description

Rosso di Montalcino - Canalicchio DOC 2016 / Franco Pacenti / Tuscany

Red wine from Italy

Three generations linked by the passion for the Sangiovese grape and its wines. This is probably the best way to describe the operating philosophy of the Franco Pacenti family winery from Montalcino in Tuscany. As early as 1962, the founder Rosoldi Pacenti was among the first to believe in the great potential of the Sangiovese grape. In 1967, together with 24 other winegrowers, he was one of the founding fathers of the "Consorzio del Vino Brunello di Montalcino" foundation. The winery is now run by Lorenzo, Lisa, and Serena in the third generation of the family. The Pacenti family's 10 hectares of vineyards are spread over a total of six plots and extend at the foot of the Montalcino hill in the immediate vicinity of the winery. From 1980 to 2002, all plots were planted exclusively with Sangiovese Grosso, a particularly high-quality Sangiovese clone.

The Sangiovese Grosso grape variety is one of the many clones of the Sangiovese grape. Especially as Brunello di Montalcino but also as Rosso di Montalcino she made a big name for herself. Wines made from this grape variety are characterized by a very complex scent that is somewhat reminiscent of violets. They have strong tannins and are usually very strong in taste.

The vineyards where the grapes for this Brunello di Montalcino grow are located on the northeast side of the legendary Montalcino hill in the Canalicchio area at an altitude of 300m above sea level. Here the soil is not short of nutrients such as magnesium, potassium, boron, and manganese. Depending on the development of the grapes, they are harvested, de-stemmed and gently pressed between the end of August and the beginning of October. The vinification begins in stainless steel tanks at a controlled temperature, with constant pumping over and mixing of the fermenting grape must with the skins, followed by a medium-long maceration on the skins. The aging in large Slavonian and French oak barrels lasts six months, which is completed by a short aging in the bottle after bottling.

In 2016, a mild winter and a hot April accelerated the vegetative development of the vines by about 15 days. The months of May and June were then characterized by cooler temperatures and frequent rainfall, so that the development of the plants returned to normal. The summer that followed was hot, but the temperatures were relatively balanced, which is always good for viticulture. During the first 15 days of September, the temperature range between day and night was perfect, which contributed to a good ripening of the grapes. The considerable sugar content of the fruit, which was also rich in acidity, colour, and scents, already indicated an exceptional vintage. The harvest could then begin as early as the end of September. After the winemaking, it actually turned out that a great vintage with a special charm had emerged.

Known as the younger brother of Brunello, however, Rosso di Montalcino has its own identity, strongly linked to the terroir. The Rosso di Montalcino is a young wine that combines liveliness and freshness with structure. Its elegant, fruity and floral bouquet is accompanied by light spicy notes. The Rosso di Montalcino DOC by Franco Pacenti shines in the glass with a ruby red colour and has a very good structure on the palate, is pleasantly dry and develops a beautiful balance and harmony.

The Rosso di Montalcino presents itself as a younger and more approachable wine compared to the renowned Brunello di Montalcino. Served at an optimal temperature of approximately 16 to 18 degrees Celsius, it unfolds its full flavours and pairs exceptionally well with classic Italian dishes. From pasta with hearty meat sauce to aromatic risotto, lasagna, and crispy pizza – the versatility of this wine shines through with a variety of foods. The structure and fruitiness of Rosso di Montalcino uniquely complement grilled meats, be it beef, tender lamb, or succulent pork. Furthermore, this wine proves to be an excellent choice for roasts and braised meats, especially when rich sauces come into play. A tasteful complement to this wine is aged Parmesan or robust Pecorino, which wonderfully accentuate the flavours of the wine. Franco Pacenti's Rosso di Montalcino also excels as an outstanding partner for poultry dishes, particularly those accompanied by robust sauces.

General properties

  • Vintage: 2016
  • Ageing: Dry
  • Country: Italy
  • Region: Tuscany
  • Volume: 0.75 litres

Detailed properties

  • Producer and bottler: Azienda Agricola Pacenti Franco - Loc. Canalicchio di Sopra, 6 - 53024 Montalcino (SI) - Italia - +39 0577 849277
  • Quality Designation: Denominazione di Origine Controllata (DOC)
  • Grape: 100% Sangiovese grosso.
  • Vinification: Medium maceration on the pomace with frequent circulation, temperature at 28°C. Subsequent aging for 8-12 months in wooden barrels made of Slavonian oak and at least 4 months on the bottle.
  • Sensory characteristics: Elegant and floral bouquet, followed by light spicy notes; very good structure, pleasant, nice balance and harmony.
  • Colour: Intense ruby red.
  • Alcohol content: 14.0 % Vol.
  • Total acidity: 0.5 g/l
  • Residual sugar: 5.2 g/l
  • Closure type: Natural cork
  • How to serve: The Rosso di Montalcino unfolds a variety of flavours and pairs ideally with classic Italian dishes such as pasta, risotto, lasagna, and pizza. Its structure complements grilled meats, roasts, and braised meats exceptionally well, while aged Parmesan or Pecorino enhances the flavours. Franco Pacenti's Rosso di Montalcino also proves to be an excellent match for poultry dishes with robust sauces.
  • Recommended serving temperature: Between 16 and 18°C.
  • Allergens: Contains sulfites
  • EAN (bottle): 8032505950025
  • Scope of supply: 1 bottle of wine 0.75 litres
  • Awards: Vini Buoni d'Italia: 3 Stars; Falstaff: 85/100; JancisRobinson.com: 16.5/20; I Vini di Veronelli: 87/100

Grape variety

SANGIOVESE GROSSO

The Sangiovese Grosso, also known as Brunello, stands among the most significant and noble grape varieties in Tuscany. Originating in the medieval era, the name "Sangiovese" is often traced back to "Sanguis Jovis," referring to the Roman designation for the "Blood of Jupiter." Since medieval times, the Sangiovese vine has proliferated in Tuscany, particularly in Montalcino, its original cultivation area. Over time, various clones and variations have emerged. The term "Sangiovese Grosso" specifically denotes a variant cultivated in Montalcino. The nickname "Brunello" derives from the characteristic dark colour of the berries. Wines exclusively crafted from Sangiovese Grosso, known as Brunello di Montalcino, gained prominence in the 19th century. The plant is characterized by medium to large, round, dark green leaves, with slightly woolly tips on the shoots. The berries are medium to large, oval-shaped, deep blue to black, and feature a thick skin that can contribute to a higher tannin structure in the wines. The growth characteristics of Sangiovese Grosso range from moderate to vigorous, tending to develop bushy and requiring ventilation to avoid fungal diseases. Meticulous care of the vines is crucial to ensure optimal sunlight exposure. Montalcino, owing to its unique geological conditions and microclimate, is particularly well-suited for cultivation. Sangiovese Grosso typically yields a moderate to low crop, enhancing concentration in the grapes. The ripening period varies depending on the vintage and climatic conditions, often occurring in late September or early October. These wines are distinguished by depth, complexity, and pronounced tannins. Brunello di Montalcino wines are renowned for gaining elegance and nuanced richness with age, featuring flavours of red fruits such as cherries and raspberries, accompanied by floral notes, spices, and a certain mineral quality.


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