2015 Talenti Rosso di Montalcino

SKU #1295670

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Price: $19.99
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Staff Image By: John Downing | K&L Staff Member | Review Date: 8/21/2017 | Send Email
Talenti's Rosso di Montalcino is produced from their younger vines Sangiovese. It's soft and approachable with lifted scents of mixed cherries and plums along with red fruit flavors that complement the wine's bright acidity. Try this with mild cheeses and lighter fare.

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 8/3/2017 | Send Email
2015 Vintage is sensational and this offering from Talenti is too! Pierluigi Talenti has made some of the greatest wines of the much-heralded 2015 vintage. The Rosso is big, fat, and rich. No new oak, but the ripe, intense fruit shines brilliantly without being masked by wood.

Staff Image By: David Othenin-Girard | K&L Staff Member | Review Date: 7/18/2017 | Send Email
A wonderful example of everything I wished Rosso was today. Does that make sense? Anyway, we've been drinking so much of these unusual 2010s that you kind of forget the normal parameters for Montalcino. Now having come back to a traditional producer like Talenti in a top tier vintage albeit a hot one, we get reminded what Montalcino is really about, gorgeous expressions of Sangiovese in it's truest form. While this one isn't ultra funky, it does have a lot of the earthy depth you'd expect from an traditional producer, fresh tobacco, tilled earth etc. The palate, however, has tons of juicy red fruit and lovely acid. It's fun to love Sangiovese and this wine makes it easy for you.

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 5/24/2017 | Send Email
The nose of this wine is so pure, so clean and so classically Sangiovese it thrills me. Talenti’s position on Montalcino’s western slope allows for a slightly riper profile but its elevation adds intrigue and focus. Lots of fresh plum, herb, and spice and glove leather flow from you glass in a gentle beckoning manner, never bold but always compelling. On the palate the supple, smoothness is the first thing you notice, the structure there is but it never protrudes as obvious, as the lithe wine glides across your palate it’s a more savory plum flavor that you notice, less fruity, more complex, more background earth and herb. The finish is long, balanced and seems to wander across the back of your tongue rather than forcefully play itself out. This wine will age well for the next 8-10 years; I like this wine with a slightly more delicate accompaniment, no wild boar for this, rabbit, or veal with some fresh pappardelle!
Drink from 2017 to 2025

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.


Specific Appellation:

Brunello di Montalcino

- Made from 100% Sangiovese grapes from a specific clone called "Brunello" in the town of Montalcino. Situated in the southwestern part of Tuscany the town of Montalcino sits on a ridge about 400 feet above the Eastern plain. This ridge divides the region into three diverse growing areas. The northeastern part produces wines with brighter fruit, more cherry and high tone notes and somewhat leaner body. The southeastern portion often referred to, as the "Golden Triangle" is the home of Biondi Santi, the family who invented Brunello and championed its production for half a century before anyone else. This region produces wines with rich body, deep ripe cherry to plum fruit with lots of earth and spice. The third portion is the southwesterly facing slope which is the warmest (hence the ripest grapes), consistently producing wines with more breadth and richness. At the turn of this century, there were more than 150 growers who produce the 233,000 cases annually from the 2863 acres inscribed to Brunello.