2017 Ferrero Rosso di Montalcino

SKU #1417142

Pablo Härri arrived in Italy from Switzerland in the early '80s and met his partner and wife Claudia Ferrero while both were working at a large winery in Montalcino. The two started a family and in 2002 built their own winery in a restored barn and stable. Their winery has a prestigious location on the southwestern slope in Montalcino, between Banfi’s Poggio alle Mura vineyard and Argiano. Pablo passed away in October of 2017. He left his wife Claudia and their three daughters, two of whom have followed his footsteps as a winemakers. Today the winery produces wine from 14 acres of vineyard: 7.5 in Montalcino and slightly more than 6 in Montenero d'Orcia.


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Price: $16.99

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By: Mandana Tourani | K&L Staff Member | Review Date: 7/17/2019 | Send Email
what you dream of and desire in an Italian wine is here. The younger sibling of the renowned Brunello di Montalcino. Great depth of dried black cherry and wild-berry fruit, and careful use of oak revealed in a hint of spice and vanilla. Wonderful freshness combined with structure and smooth tannin.

By: John Downing | K&L Staff Member | Review Date: 7/8/2019 | Send Email
Ferrero's Rosso di Montalcino offers some really delicious Sangiovese at a very affordable price. It's bright, juicy, loaded with fresh cherry fruit flavors and represents one of the best values in our current Italian line-up.

By: Jacques Moreira | K&L Staff Member | Review Date: 6/3/2019 | Send Email
Now we're talking a perfect Sangiovese to bring home. With the pedigree of a Brunello, but with a much lower cost. This would be perfect accompaniment to your Italian soirée.

By: Kirk Walker | K&L Staff Member | Review Date: 5/31/2019 | Send Email
This is an ideal Rosso di Montalcino. It is medium bodied, with high toned red Sangiovese fruit, a floral hint that is offset with sotto bosco, and a soft minerality. It is delicious. It is a wine that works for all occasions. Most importantly, for me, it scratches enough of a Brunello itch that I keep my hands off the Brunello so they can really develop in bottle, an ideal Rosso.

By: Mike Parres | K&L Staff Member | Review Date: 5/30/2019 | Send Email
I tasted this last February and have been waiting its arrival. This is a user friendly rosso, bright fruit hit you first, black cherries cassis and ripe strawberries and then Tuscany starts to roll across you palate, the terroir takes on the rest of this wine, giving it a long finish that lingers. Needs an hour or so of breathing time.

By: Keith Mabry | K&L Staff Member | Review Date: 5/30/2019 | Send Email
Rolling back with a little more restraint on the fruit front, the 2017 vintage from Ferrero offers a more harmonious approach from this winery. This is raspberry and cherry laden but with more structure and balance behind. A terrific weeknight Sangiovese as its tannins are mellow and the acidity keeps it fresh.

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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.
Sub-Region:

Tuscany

Alcohol Content (%): 14