2018 La Serena Rosso di Montalcino
$ 65.00 AUD
The Mantengoli family has owned La Serena estate since the 1930s but did not start making wine until the late 80s when twin brothers Andrea and Marcello joined the business. These days the estate has 6ha under vine, which since 2013 has been certified organic, which means no use of chemical herbicides or fertilisers. The estate sits a few kilometres east of Montalcino's town and at an elevation of about 400m. La Serena is well positioned, counting amongst its neighbours another favourite of mine Casanova di Neri as well as legendary Biondi-Sant.
Region - Italy
Type - Red
Year - 2018
Winery - Best of Italy
Grape - Sangiovese
Volume - Standard - 750ml
About the wine
Tasting notes
Entry-level Brunello, offering a bright, clear expression and made to drink on release. Estate-grown fruit was fermented in stainless steel, followed by 12 months in mixed barrels. Rose, balsamic and wood spice on the nose, the palate is plump, cherry-like and glossy. Supple, chewy tannins lead to a mineral bite...it’s simply stunning.
Wine descriptors
Earthy and Savoury, Elegant and Fine, Juicy and Fruity, Minimal Intervention, Smooth and Seductive, Vibrant and Exciting
Fruit aromas & flavour
Cherries, Red Berries
Other aromas & flavour
Earth, Florals, Oak, Spices, Tannins
Food pairings
Pork
Cheese
Pizza
Fish
Red Meat
Pasta
BBQ
Vegetables
Poultry
Shellfish
Oysters
Spicy Foods
Cured Meats
Desserts
Expert review
"Harmonious and elegant. It has good intensity and fragrance, in which one recognizes the scents of fresh fruit. To the taste, it is harmonious, with vigour and freshness and good persistence."
Sangiovese
Sangiovese is a Tuscan red grape variety that has become the most planted and famous variety in Italy. You may know this variety by a few other names like Chianti, Brunello di Montalcino, Montefalco Rosso or Carmignano, but rest assured it's all the same grape, but it may grow in different regions. Sangiovese is made for food and shows with aromas and flavours of cherry, red berries, roasted tomato, balsamic, Italian herbs, coffee and cured meats, backed by cutting acidity and a good grip of tannins. The best examples come from Montalcino (Brunello di Montalcino) and can age decades!
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