2019 La Gerla Rosso Di Montalcino
2019 La Gerla Rosso Di Montalcino It is of an intense ruby red color. It begins on the nose with notes of berries and floral hints, with slight hints of mint. The tasting is harmonious and velvety. It goes very well with roasts and grilled red meat. Excellent to serve with a plate of pasta.
Rosso di Montalcino La Gerla is the wine of the cellar which does not become Brunello but respects the same rigid rules imposed by this specification.
The harvest of only Sangiovese Grosso grapes is done by hand with double selection of the grapes, both in the vineyard and on the sorting table. The must obtained from soft pressing ferments at a controlled temperature of 30° C. It matures for 12 months of which at least 10 in wood and for another 2 months in bottle.
Sangiovese (or Nielluccio in Corsica), a dark-berried vine, is the most widely planted grape variety in Italy. Virtually synonymous with the red wines of Tuscany, and all the romanticism that goes with the territory, Sangiovese is the core constituent in some of the great names in Italian wine. Italy’s love affair with Sangiovese – and indeed the world’s – is generations old, though recent grapevine research suggests the variety is not as ancient as once thought.
At the dawn of the 21st Century, Sangiovese equated to roughly one in every 10 vines on the Italian peninsula. The quality of Sangiovese wine can be notoriously variable. But, in the 1980s, drastically improved winemaking techniques saw a significant shift toward more quality-oriented releases. Sangiovese has numerous clones and is consequently known by many synonyms in its native Italy.
Good-quality Sangiovese is prized for its high acid, firm tannins and balanced nature. Savory flavors of dark cherries and black stonefruit are characteristic, and may be backed by secondary notes of tomato leaf and dried herbs. The use of oak has become more popular and this coaxes richer flavors from the grapes, tending toward plum and wild raspberry.
In Tuscany, Sangiovese is the sole grape variety permitted in the prestigious Brunello di Montalcino DOCG and provides the backbone to Vino Nobile di Montepulciano and the popular wines of Chianti. One of Sangiovese’s more modern incarnations is in the so-called “”Super Tuscans””, which are made under the Toscana IGT category. These wines allow winemakers more freedom to blend indigenous Italian grapes (principally Sangiovese) with Cabernet Sauvignon, Cabernet Franc, and Merlot (see Cabernet – Merlot – Sangiovese for more information).
Outside Tuscany, Sangiovese is widely planted in Lazio, Umbria, Marche and of course Corsica. In Corsica, the variety is known as Nielluccio and has a distinctive maquis characteristic, which distinguishes it somewhat from other Sangiovese.