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Altesino Rosso di Montalcino

75cl / 13.5% Vol
Altesino Rosso di Montalcino

Dry Italian red made from Sangiovese. Fresh and fruity with aromas of blackberries, black cherries, hints of spice, and leather. On the palate, it is juicy, with round tannins and flavours of black forest fruit. Fruit forward with a nice savory finish.  

See product details
Altesino Rosso di Montalcino
Altesino Rosso di Montalcino
€27.50
Ex Tax: €22.36
Altesino Rosso di Montalcino

Altesino Rosso di Montalcino

€27.50
Ex Tax: €22.36
We ship worldwide to many destinations including the EU, USA, UK, the Far East & Australia. See delivery information See delivery information.
Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose Aromas of plum, blackberries, black cherries and spice
Palate Round and well balanced, fruit forward with cherry and plum flavours, hints of leather and a soft tannins
Fact Sheet
Fluid 75cl
Grape Variety 100% Sangiovese
Alcohol % 13.5%
Estate/Producer Altesino
Country Italy
Region/AOC Tuscany
Vintage 2019
Making Techniques 6-8 months ageing in large Slavonian oak barrels
Closure Cork
Cellaring/Ageing Potential 5 to 7 years
Awards and/or Press Quotes
Awards and/or Press Quotes James Suckling- 91 Points
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.

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