2013 La Lecciaia Rosso di Montalcino

Fermented in stainless steel and then moved to oak for brief four-month period, the 2013 Rosso di Montalcino shows easy fruit appeal. Aromas include small tones of forest berry and white cherry backed by more evident aromas of balsam herb, cola and licorice. You get the aromas that are characteristic of Brunello, only in a less formal and less nuanced ensemble. Bright berry fruit and tangy acidity appear on the thin close. (ML)