Montalcino reds

Introducing a highly esteemed wine from a tiny pocket of land located in southern Tuscany called Brunello di Montalcino and its younger, less expensive brother Rosso di Montalcino.
Not everyone likes turkey at Christmas and if you are thinking of celebrating with a fine cut of beef, read on as we may just have the perfect wine.
 
Brunello di Montalcino
 

• Not far from the southern reaches of Chianti Classico lies the commune of Montalcino, the iconic Tuscan town that seems to perch high on a ledge. About a 25-mile drive south of Siena, the climate begins to shift from the damper, cooler continental climate of Chianti Classico to a much dryer, hotter and altogether more Mediterranean environment.
• Another factor that separates these two neighbourly regions is the soil, with Montalcino generally containing more limestone and sand. These differences, along with the superiority of the Brunello clone, make Brunello di Montalcino the most powerful and intense Sangiovese around.
• Along with Barolo and Barbaresco (coming soon we promise), Brunello di Montalcino has become an Italian heavyweight, sought after by wine collectors the world over, because of its depth of flavour and tongue-curling tannins that lend it the potential to age for decades.
• Arthouse Wine’s Brunello di Montalcino 2012, from the Tornesi vineyard, is aged for 30 months in large Slavonian oak barrels, impacting more subtle flavours and softer, more approachable tannins. This, along with the focus of natural yeasts and minimal intervention, gives Tornesi its unique and timeless quality.
• Expect ample aromas of wild berries, ripe plums, violets, tobacco, forest floor and leather. Full-bodied, well-structured, soft yet powerful with a strong decisive character, this wine will do justice to any red meat. Roast leg of lamb with rosemary and thyme, a beefy casserole and of course the infamous bistecca alla fiorentina (Tuscan-styled steak sourced from the indigenous Chianina beef).
• Serve between 16-18’ and open at least an hour before serving.

 
Rosso di Montalcino
 

• The lighter-styled Rosso di Montalcino, a sort of younger, “declassified” Brunello, was created so people could drink a more immediately accessible Montalcino wine while they waited for their Brunello to age, much like Nebbiolo and its higher-tier Barolo.
• Harmonious, elegant but not overbearing in complexity, this makes for one of the more balanced, versatile and food-friendly wines out there.
• Full of luscious, fresh fruits such as ripe cherries, red and blackcurrants, and a touch of that forest floor, all running alongside a backbone of fresh and palate cleansing acidity.
• What’s also useful to note is that most Rosso wines are terrific quality for price ratio, normally costing around half of the price of a Brunello.
• Arthouse Wine’s Rosso di Montalcino 2015, from the Tornesi vineyard,  is aged for 6 months in Slavonian oak barrels with a further 4 months fining in bottle before release.

It’ll go wonderfully with foraged ingredients such as pappardelle pasta with wild mushrooms, fennel sausages, roast chicken with tarragon, truffle risotto and marbled cheeses. Buon appetito!