2013 Baricci Rosso di Montalcino

SKU #1220232

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Price: $19.99
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By: Greg St. Clair | K&L Staff Member | Review Date: 5/23/2016 | Send Email
When I first tasted this in Montalcino last February I was blown away by the supple texture and weight but as the wine has finally come together and it is the layers of dried violets, sweet earthy notes and wild cherry that just flabbergasts me! Layers of spice, wild fruit aromatics give the presence of a distinctly bold wine but it is really elegantly balanced and so easy to drink right now! Try it with a grilled pork tenderloin rubbed with rosemary, garlic, fresh cracked pepper and sea salt. Absolutely delicious!
Drink from 2016 to 2023

By: Mike Parres | K&L Staff Member | Review Date: 3/9/2016 | Send Email
Woo-hoo! Baricci’s is back in town! Ever time I raise a glass of this wine to my lips, it brings me back to Montalcino. Why? because there is so much Montalcino in the glass. This Rosso reveals perfumed ripe fruit of plum, cassis and kirsch, some leather and cassis, mid- pallet and earthiness that meld into ripe strawberries, spices and minerals on the long finish.

By: Sarah Covey | K&L Staff Member | Review Date: 11/8/2015 | Send Email
Baricci's Rosso di Montalcino is the wine that made me fall in love with Italian wine in general, and Sangiovese in particular! The fact that it is made by some of the nicest people you'll ever meet makes it even more incredible. Francesco and Federico Buffi are the third generation of winemakers for the Baricci family. Their grandfather Nello Baricci had the foresight to purchase 5 gorgeous acres on the north side of Montalcino on the coveted Montosoli slopes. Their wines are a beautiful expression of the vibrant soil, bright sunlight, beloved craft, and the joyful nature of the family. Plush red cherry, cassis, bright cranberry, sandalwood, cola, tobacco, spice, and mineral with lively acidity and easy, well-integrated tannin. A hugely friendly wine, elegant and polished wine- perfect for Thanksgiving, and still my favorite Rosso!
Top Value!

By: Jim Barr | K&L Staff Member | Review Date: 10/9/2015 | Send Email
What is coming from this small grower/producer estate that Greg St.Clair, our Italian Wine Buyer, discovered a few years ago has been monumental, which includes this lovely de-classified Brunello from their 2013 harvest. Medium deep ruby in color, its opulent nose is loaded with black cherry to anise-like fruit characteristics that is underscored by a cedary, forest floor, cola, slate-like quality. In the mouth, these special features are magnified in a well-integrated, balanced, fairly concentrated, yet structured and focused presentation, with a long, warm finish. Rusty has demanded that I bring home several cases of this baby Brunello Gem for consumption over the course of the next five to ten years. Great Value! Don’t miss this Gem. ***** 14.0% ABV *****
Drink from 2015 to 2025

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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