2011 Ferrero Rosso di Montalcino

SKU #1129197

Claudia Ferrero's small estate is situated between Banfi's Riserva vineyard Poggio all'Oro and the Argiano property in the sunny, southwest corner of Montalcino. The Rosso di Montalcino is a Sangiovese with ripeness and power, but is more immediately approachable than their Brunello.

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Price: $15.99
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Staff Image By: Jim Barr | K&L Staff Member | Review Date: 6/27/2013 | Send Email
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Medium-deep ruby in color, the nose explodes with plush notes of blackberry to clove-like aromas, while in the mouth it is a rich, broad, flashy Sangiovese, with good complexity, integrated, silky tannins, and offers up a long, round, warm finish. This Gem will drink near-term (now to 5 years), and will be one of our house reds for the month, according to Rusty. 14.5% ABV
Drink from 2013 to 2020

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 6/20/2013 | Send Email
A user friendly rosso, bright fruit hits you first - black cherries, cassis and ripe strawberries - and then Tuscany starts to roll across your palate as the terroir takes on the rest of this wine. The finish is long and lingers. This needs an hour or so of air. Serve with the pizza or pasta course!

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 6/8/2013 | Send Email
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When I first tasted this wine I was stunned by the nose, the fruit aromatics were so complete and tantalizing I couldn’t wait to taste it. On the palate it was just as exciting, supple, smooth, luscious fruit yet balanced with classic Sangiovese acidity making it fresh and enticing. The warm Tuscan summer sun finally came out in mid August in 2011 and the grapes at Ferrero responded perfectly, a rich, complex and easy to drink Rosso di Montalcino for a bargain price. This wine is really drinkable now and perfect for your favorite pasta, especially pappardelle con cinghiale with some extra virgin olive oil delicately drizzled over the top!
Drink from 2013 to 2018

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.


Alcohol Content (%): 14