2014 Sesta di Sopra Rosso di Montalcino

SKU #1285245

This exceptionally small estate sits above Tenuta di Sesta (sopra means "above" in Italian) on Montalcino’s south slope, but with this small bit of elevation you reach an outcrop of galestro, a marine-based exfoliating shale that gives the most profound Sangiovese.

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Price: $19.99
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Staff Image By: Morgan Laurie | K&L Staff Member | Review Date: 8/29/2017 | Send Email
I have a strong fondness for Italian wine and after finding this sub $20 bottle of Sangiovese, I love it even more! Medium bodied with supple tannin and bright acidity, this Rosso di Montalcino really opens up with 20-30 of air. Beautiful bright cherry, fresh tomato and tomato stems, and a little bit of spice, this is one I'll be buying on repeat.

Staff Image By: John Downing | K&L Staff Member | Review Date: 2/27/2017 | Send Email
We recently re-tasted this in Hollywood and were reminded why this wine sells out quickly each vintage. Even in a more challenging year like 2014, Sesta di Sopra managed to craft another beauty. It's lighter and more elegant yet offers up plenty of spiced red fruit across the palate along with a delicious finish. Sublime.

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 2/7/2017 | Send Email
This wine is pure and classic—that wild cherry 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—with so much complexity, balance and length, a truly superb wine.

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 1/3/2017 | Send Email
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, or a hearty winter stew.

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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.


Alcohol Content (%): 14