2008 Sesta di Sopra Rosso di Montalcino

SKU #1059160

Pure, classic Sangiovese just explodes from the glass, not opulent and fruity just heady, lithe and focused. Ettore Spina has crafted a superbly complex and classic expression of the vintage, a wine that feels equine to me, rippling muscles but lean, not heavy, vibrant not ponderous, nose in the air and ears back this wine is just bursting to get in your glass, so much complexity, balance and length a truly supreb wine. Greg St.Clair K&L's Italian Buyer

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Price: $21.99

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By: Jacques Moreira |  K&L Staff Member  |  Review Date: 3/28/2011  | Send Email
Pure and focused, classic and complex. Sure this will go fantastically with pizza and burgers, but with this much pedigree, I start to think more in terms of roasted duck, brasciola, carpaccio. Oh yes!

By: John Majeski |  K&L Staff Member  |  Review Date: 10/29/2010  | Send Email
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Greg St. Clair is not horsing around when he compares this wine to an Italian stallion— this is a thorough, well-bred, exemplary specimen of Sangiovese power and finesse, ready to saturate your senses with galloping flavors of black cherry, toasted vanilla, scorched earth and wild strawberries. Infinitely long and elegant on the magnificent finish, not unlike Secretariat in a glass.
Top Value!

By: Jason Marwedel |  K&L Staff Member  |  Review Date: 10/25/2010  | Send Email
This is by far the most polished rosso I have had this year! It achieves the perfect balance between ripe berry fruit and savory earth notes, has beautifully integrated tannins, and perfect acidity. I drank this over the course of three nights, and it just kept getting better! Drink now, or hold for the next few years.

By: Christie Brunick |  K&L Staff Member  |  Review Date: 10/6/2010  | Send Email
You can't find this level of quality Sangiovese for the price anywhere else! This is a wine with so much structure, complexity, and drink-ability for the price that you can even decant it and watch it evolve. Classic Italian style full of great acidity and spicy earth, but with a lush and full mid-palate screaming red and black fruit. This will pair easily with any meat or pasta dish you are craving!

By: Jeremy Bohrer |  K&L Staff Member  |  Review Date: 8/31/2010  | Send Email
One word....DELICIOUS! This knocked my socks off the first time (and second and third) I tried it. Great depth, lots of bright fruit with solid but surprisingly integrated tannins already. I will be putting a few bottles of this in my cellar to enjoy over the next 5 years but I doubt they last that long.

By: Kyle Kurani |  K&L Staff Member  |  Review Date: 8/10/2010  | Send Email
This tantalizing Sangiovese is a shining example of hand crafted wine. Styled in a more traditional manner, the fruit is present, but the not overpowering. Dark brooding fruit, balanced against supple tannins, slowly subside into a lingering finish that demands another sip. The depth of this wine is astounding and makes it something I am excited to open, but certainly will allow for a few years in the cellar to develope.
Drink from 2010 to 2015

By: Mari Keilman |  K&L Staff Member  |  Review Date: 7/29/2010  | Send Email
Started by the Bandirola family on their vacation property in Montalcino, Sesta di Sopra is a micro winery - the entire production is only 333 cases. With such small production, the vineyards are tenderly watched like a backyard garden. In less than stellar harvests, they’ve been known to take tweezers to the vines to pick off damaged berries. This vintage, Sesta di Sopra decided to extend its lees contact and have a brief rest in barrique. The results are outstanding!

By: Mike Parres |  K&L Staff Member  |  Review Date: 7/28/2010  | Send Email
Love the 2008 vintage for Montalcino, it has a little more structure than 2007 and it really shows in this wine. This again was a favorite at our last staff tasting and it was just off the boat (tight and wound up). This rosso was matured in French oak barriques and aged in bottle for three months before release. It has the classic rich and ripe black fruit, strawberry and toasty vanilla notes, Sesta’s terrior, a little earthy with minerals and incredible length on the finish. This will work great with ribs, burgers or pork loin, for the last bar-B-ques of summer.

By: David Driscoll |  K&L Staff Member  |  Review Date: 7/26/2010  | Send Email
This is always the Rosso I look forward to most every vintage. While I love the more earthy, traditional style, Sesta di Sopra manages to add a bit of oak to make the wine richer without sacrificing the wild nature of sangiovese. Loads of cherry fruit with firm acidity and a rich mouthfeel (for sangiovese that is). Another great vintage that rivals the perfect 2007.

By: Kirk Walker |  K&L Staff Member  |  Review Date: 7/24/2010  | Send Email
This is sexy Sangiovese! This is no mere Rosso di Montalcino. This has great fruit, bolstered by just a hint of oak and dusted with Tuscan sotto bosco. It is complex and accessible, buy a case or two they get better with age!

By: Gary Westby |  K&L Staff Member  |  Review Date: 7/20/2010  | Send Email
This polished rosso surprised me with its completeness. There is a lot of wine in the middle of this dark, black cherry Sangiovese, and the finish just won't stop. This will make a great accompaniment to a crown roast of pork or your best pork tenderloin now- if you take an hour or so to decant- but I think its greatest days are to come. This is under priced, baby Brunello, which I find to be better than many "real" Brunello’s at a much higher price.
Drink from 2010 to 2015

 By: Elvis Gottleib |  Review Date: 1/12/2011 
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drank this wine over the last week with different pasta and meatloaf dishes. a classic Montalcino, blackest raspberry, black cherry and the dark earthy finish one would expect from the best of the region. kept evolving after opening and got better, revealing subtle spices (vanilla), the good structure kept it all balanced... would not be surprised if this ages well for the next couple years.
Drink from 2011 to 2015

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Additional Information:

Varietal:

Sangiovese

- 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.
Country:

Italy

- 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.
Sub-Region:

Tuscany

Alcohol Content (%): 14