2023 Rosso di Montalcino, San Polo

• Style: Medium-bodied Sangiovese, silky tannins
• Taste: Sour cherry, wild berry, savoury-fresh backbone
• Food: BBQ & grilled dishes, stews, game, beef, roast dinners
• Occasion: Sunday lunch, date night
• Serve: Now through 2031, 13% ABV

In the Glass — Tasting Notes

Bright ruby with sour cherry and wild berry on the nose, touched by vanilla. The palate reveals medium body with finely-tuned tannins and a savoury-fresh backbone that lingers. Simultaneously smooth and structured, this is Sangiovese that balances enough freshness to drink right now with the backbone to age gracefully.

The Winery — San Polo, Montalcino

Marilisa Allegrini acquired this estate in 2006 and has invested steadily to elevate quality across her 16-hectare vineyard on Montalcino's eastern flank. Her wines embrace a classic philosophy yet carry more weight and presence than producers further north. The 2023 comes from a three-hectare south-southeast plot, hand-harvested and fermented on skins for two weeks in concrete tanks, then aged a year in large, lightly-toasted wooden barrels. This approach builds depth without oak dominance. The vintage itself proved challenging—spring rains tested the vines—but the site's south-facing aspect and well-drained chalky clay kept them healthy, allowing perfect ripening when conditions dried in mid-June.

At Your Table — Food Pairing & Serving

This wine sings with red meat: braised beef, venison, game hens, and simple roast dinners all find natural partners. The acidity and tannin grip work equally well with herb-forward dishes—fresh rosemary, fennel, and grilled mushrooms. Try it alongside aged Parmesan on a charcuterie board or as the centerpiece of a Sunday lunch. At 13% alcohol and fully vegan-certified, it sits among the finest selections from Italy right now. Drink it on release or cellar for five to eight years as the structure develops beautifully. If you're building a Tuscany collection, this Rosso di Montalcino offers an excellent gateway to understanding what makes the region so compelling.