Rosso di Montalcino DOC
The noble Costanti family goes all the way back to the fifteenth century. One of several famous counts, Tito Costanti was a lawyer and winemaker, and was actually one of the very first to use the name Brunello for the celebrated Montalcino red. And the methods he used were strikingly similar to those used for Brunello and Rosso di Montalcino today. At present, the sole living descendant of the Sienese family, Andrea Costanti, carries the torch, strengthening the family’s reputation for making top wines with great innovation. His aim has always been to create elegant, complex and long-lasting wines that bring out the best of the terroir. Andrea achieved this by relying on his own excellent instinct for wine, and an in-depth knowledge of the terrain’s geological components. In time, these natural skills were perfected, so that he eventually styled the range together with enologist Vittorio Fiore.
The range has the unmistakable imprint of the Matrichese cru, yielding Brunellos of unparalleled elegance and complexity, with luscious, focused berry fruit, remarkable structure and exquisite balance.
The grapes for this wine are meticulously selected by hand and then macerate on their skins for about fourteen days. The wine then ages for fourteen months in Allier tonneaux.
Wine exported to
Japan, Bermuda, USA, Canada, Australia
Most recent awards
- 2014 | Wine Enthusiast90
- 2014 | Vinous91
- 2013 | Wine Spectator91
- 2011 | International Wine Cellar91
Length of alcoholic fermentation:
Type of yeast:
16-18 °C (60.8-64.4 °F)
Length of maceration:
Type of oak:
Allier and Slavonian
Aging before bottling:
Aging in bottle:
313 and 440 meters (1,020-1,445 feet) above sea level
4,400 vines per acre
Age of vines:
6-30 years old
Time of harvest:
Total yearly production (in bottles):
12,000 bottles her year
Brilliant ruby red in color, with purple reflections in its youth; intense, ample bouquet of fresh fruit (notably cherries, plums, blackberries and redcurrant); flavorful palate with zesty acidity, firm, smooth tannins, excellent structure and persistence, balance and food-friendly appeal.
Best served at 16-18 °C (60.8-64.4 °F).
A wonderful accompaniment to pasta with meat sauce, poultry, mushrooms or truffles, risottos, pork or veal with sauce and semi-aged cheese.
Alcohol cont. 13.5%
Andrea Costanti and Vittorio Fiore