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Rosso di Montalcino 2014 - Stella di Campalto
Stella di Campalto

ROSSO DI MONTALCINO 2014 - STELLA DI CAMPALTO

  Italy / Tuscany
€119.40
102.00
€102.00
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ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

One of the Greatest Names of Tuscany!

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Why do we love it?

A Rosso far better than many Brunellos said Jancis Robinson when she first tasted Stella di Campalto's Rosso di Moltalcino, back in 2006. She even closed her review by saying that Stella is a rapidly rising star of Montalcino. Since then, many have written about her. Some even resemble the style of her wines with Vosne-Romanée(!).

The winery, was originally founded in 1910, and was named after Giuseppe Martelli (San Giuseppe Winery). Abandoned in 1940, the estate was then acquired by the Campalto family in 1992. Shortly afterwards, Stella decided she wanted to plant Sangiovese and create wines with personality and minimal interventions. Since 1996 they have been cultivating with the principles of organic farming and since 2002, they have been certified as biodynamic. Rosso di Montalcino of Stella di Campalto originates from the Vigna al' Olivo vineyard at an altitude of 280 meters. The wine is aged for 19 months in large oak barrels (botti) and then for 34 months in the bottle. Each wine, every year is another matter as she does not follow a specific protocol. The wine ages as much is needed, until it's ready and it is not released not even a day earlier.

Rosso di Montalcino is considered by many to be the jewel in the crown that differs from the rest, and talented people like Stella break the rules and chart her own course.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Moderate ruby color in the glass and seductive aromas of cherry, sour cherry, cranberry, dried rose petals, nutmeg, pepper and black tea leaves. Silky structure, with medium body, juicy, ripe tannins and crisp acidity. Just perfect!

Technical stuff
Color Red
Type Dry
Year 2014
Alcohol 13,5%
Origin Tuscany, Italy
Variety Sangiovese
Aromas cherry, sour cherry, cranberry, dried rose petals, nutmeg, pepper, black tea leaves
Bottle Size 750ml
Barrique 19 months
Serving temperature 16°C
Aging 10+ years
Closure Cork
Organic Yes

ROSSO DI MONTALCINO 2014 - STELLA DI CAMPALTO

PAIR IT

with veal in tomato sauce, pasta with tomato sauce, grilled beefburgers or yellow cheese.

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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