2010 Ferrero Rosso di Montalcino

SKU #1127605

Claudia Ferrero and her husband Pablo Harri's small estate is situated between Banfi's Riserva vineyard Poggio all'Oro and the Argiano property in the southwest corner of Montalcino. Think of this area as the Calistoga of Montalcino, producing dense, ripe wines with a luscious palate.

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Price: $15.99
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Staff Image By: Jim Barr | K&L Staff Member | Review Date: 10/11/2013 | Send Email
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Medium deep ruby in color, this lovely rosso offers every aspect that you would be looking for from an outstanding Brunello. With its deep color and rich appearance, the opulent, powerful nose offers concentrated anise spiciness to black current fruit, notes of slate-like minerality and hints of mushroom [portobello]. This Gem is broad, deeply flavored, complex, lush and viscous, well-focused, and integrated in its immensely wonderful varietal profile. It finishes long and warm, and Rusty has designated this Gem as one of our house reds for however long it is around. Treat it like a Baby-Brunello and get some air to it. 14.5% ABV
Drink from 2013 to 2023

Staff Image By: Chiara Shannon | K&L Staff Member | Review Date: 6/25/2013 | Send Email
A baby Brunello! The 2010 Rosso shows spicy cherry and earth with real definition and acid backbone. From one of the greatest vintages in all time in Montalcino, this is a bargain in Rosso not to be missed.

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- 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.


Alcohol Content (%): 14