2007 Ferrero Rosso di Montalcino

SKU #1052967

Claudia Ferrero’s small property is situated between Argiano and Banfi’s Poggio all’Oro vineyard in Montalcino’s southwestern corner. This gorgeous sangiovese is full-bodied and ripe with layers of lush black cherry fruit. On the palate it is lively, balanced and fresh and has a long finish. The perfect match for grilled meats drizzled with extra virgin olive oil.

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Price: $17.99
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Staff Image By: Jeremy Bohrer | K&L Staff Member | Review Date: 2/28/2011 | Send Email
Ferrero is one of my favs from Montalcino. The South Western location of the vineyards adds a rich texture to their wines. Nice ripe fruits with excellent structure and finesse. Delicious!

Staff Image By: Scott Beckerley | K&L Staff Member | Review Date: 11/20/2010 | Send Email
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This is a wonderful sangiovese with an excellent price. Ripe, black cherry fruit,light tobacco and smooth tannins. Full-bodied and ripe but, not overdone or too extracted. Perfect with lighter red meat dishes, grilled pork or chicken. Good stuff.
Top Value!

Staff Image By: Jeff Garneau | K&L Staff Member | Review Date: 11/10/2010 | Send Email
Exhibits all the ripeness and lush texture of the 2007 vintage in Tuscany. Sweet, ripe red cherry fruit. Soft and round. Great Sangiovese character. Something to drink while your '04 Brunellos wait in the cellar.

Staff Image By: Jim Barr | K&L Staff Member | Review Date: 2/25/2010 | Send Email
It seemed that all of 2008 and the first part of 2009 I have had to listen to our Italian Wine Buyers, Greg St.Clair and Mike “Guido” Parres, rave about how incredibly stunning and delicious the 2007 Brunellos (which will not start arriving until 2012) and Rossos (which started arriving the middle of last year - 2009) from Montalcino. Their constant ramblings, which intensified after each of their many buying trips to Italy the last two years, really tested our sanity endurance. When the 2007 Rosso di Montalcinos began arriving mid to late last year, and we had a chance to taste them, my conclusion about our two compatriots’ evaluations is that they lied to us. These de-classified Brunellos are much better than Greg and Guido indicated. In fact, I commented to Mike at one of our staff tastings, after trying a half dozen ‘07’s, “If these Rossos are this incredible, just how great are the Brunellos?” Mike’s response was essentially there were no words to describe the greatness of those Brunellos. One of my favorite Rosso di Montalcinos is the Ferrero 2007. This deeply colored Gem’s opulent bouquet is loaded with cassis, blackberry to blackcherry fruit with hints of dusty minerality and anise spiciness. In its ever-expanding flavor profile, the silky, round tannins are well-integrated into its rich, lush, complex fruit components that leads to a finish that is warm, long, and satisfying. Treat this Ferrero like a baby Brunello (essentially, that’s what it is) when trying it – decant and give it a few hours of airing. Anderson has informed me that this will be our house red in about three to four years. 13.5% abv(Jim Barr)
Drink from 2010 to 2017

Staff Image By: Jacques Moreira | K&L Staff Member | Review Date: 2/16/2010 | Send Email
This is the kind of a wine I like to have around for my Italian soirées. Light in tannis, but still with structure, lots of cherry fruit and tobacco. Very good indeed with a slice of pizza or a more elaborate Italian fare.

Additional Information:



- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.