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Rosso di Montalcino DOC 2020 - Altesino

winemaking_recital
92 James Suckling
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Rosso di Montalcino DOC 2020 - Altesino
winemaking_recital
92 James Suckling

Altesino
RED
At your doorstep in 1 - 3 days
Free Shipping
Free Shipping*
Free returns
Free returns
Why do we love it?

The Altesino Rosso di Montalcino 2020 is an authentic expression of Sangiovese from the renowned village of Montalcino and the historic Altesino estate. Fresher and more approachable than Brunello, while retaining all the grandeur of this exceptional region, it is a wine that will win you over from the very first sip. Just ask James Suckling, who awarded it an impressive 92 points!

The story of Altesino is closely intertwined with the history of Brunello. It was among the first wineries to believe in the potential of Sangiovese—their first Brunello was released in 1972—and helped establish Brunello on the international wine stage. The Altesino Rosso di Montalcino 2020 is aged for 6–8 months in large, traditional oak barrels. The result is a true “baby Brunello”, now at an excellent stage of development and ready to be enjoyed.

Make a bottle yours today!

Tastes Like

In the glass, it reveals aromas of red and black cherries, blackberry and plum, accompanied by hints of dried leaves and sweet spices from its time in oak.

On the palate, its bright acidity brings vibrancy and freshness. It has a medium body and soft tannins, beautifully complementing the juicy red and dark fruit flavors.

Aroma
Body
Acidity
Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 14%
Origin Tuscany, Italy
Variety Sangiovese
Bottle Size 750ml
Barrique 6-8 months
Serving temperature 17°C
Aging 10 years
Closure Cork
Organic No

PAIR IT

Pair it with pappardelle with ragù, lamb giouvetsi with kefalograviera, or aged cheeses.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:

 

  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.

 

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Altesino

Rosso di Montalcino DOC 2020 - Altesino

RED
-20%
€24.18
€19.34
Aroma
Body
Acidity

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