Rosso di Montalcino 2022 Azienda Collemattoni

The Rosso di Montalcino 2022 from Azienda Agricola Collemattoni offers an ideal and generous introduction to a family domaine counted among the most authentic and respected addresses in the Montalcino vineyard. Made from parcels of young Sangiovese vines aged 8 to 15 years, it embodies all that a Rosso di Montalcino does best: the bright fruit and vivacity of youthful Sangiovese, carried by the intensity and depth that only Montalcino's terroir can impart. A wine of pleasure and character, signed by Marcello Bucci with the same rigour and respect for terroir that guides his Brunello production.

Terroir and vineyard

The Collemattoni farm is mentioned in historical records from 1672, and the Bucci family has owned it since at least 1798, a continuity of more than two centuries that speaks volumes of this family's attachment to this corner of Tuscany. Situated on the hillsides of the southern slope of Montalcino, a short walk from the medieval village of Sant'Angelo in Colle, the domaine extends over 11 hectares of vines spread across five distinct vineyards, Orcia, Sesta, Cava, Fontelontano and Collemattoni, at an altitude of approximately 420 metres above sea level. This southern slope of Montalcino benefits from generous sunshine and a warm, dry microclimate that favours complete ripening of Sangiovese, while altitude and cool evenings preserve natural acidity and aromatic tension that are the foundation of finesse in the zone's wines. The soils are of remarkable composition: sandy clays and marls on a limestone subsoil, a pedological profile characteristic of south-west Montalcino that brings both richness and structure found in the zone's finest wines. The Rosso di Montalcino comes from a selection of parcels with younger vines, planted in pure Sangiovese, hand-harvested then destemmed and gently pressed. Fermentation takes place in temperature-controlled stainless steel tanks between 28 and 30°C, with skin maceration of 20 to 25 days, a relatively long maceration for a Rosso, alternating weekly délestages and progressively reduced remontages to extract colour and aromas with precision, without excess astringency. Malolactic fermentation is complete. Ageing of 12 months in Slavonian oak casks of 32 hectolitres, followed by 3 to 4 months in bottle before release, a traditional and rigorous protocol that places this Rosso at the level of many higher appellation wines.

Tasting profile

The colour is an intense ruby with bright violet hints, of fine colour density characteristic of Sangiovese from Montalcino on this sunny vintage. The nose is one of immediate frankness and elegance: aromas of violet and morello cherry assert themselves with natural precision, accompanied by notes of wild dark fruit, blackberry and blueberry, and a light floral and spiced touch. Fine, discrete minerality emerges with aeration, reflecting the richness of the marls and calcareous clays of the terroir. On the palate, the wine is enveloping, dry and finely balanced: the tannins are present but of remarkable finesse and softness for a Sangiovese from Montalcino, a sign of controlled extraction and optimal grape ripeness. The natural, fresh and precise acidity brings tension and length to generous, fruity substance. The finish is long, fruity and lightly spiced, with persistence that confirms the noble origin of this terroir. A Rosso di Montalcino of great personality, approachable now and capable of fine evolution over five to eight years.

The domaine

Marcello Bucci today directs the domaine with a resolutely dual philosophy: modern technology in service of the deepest respect for tradition and terroir. The cellar, though equipped with modern installations, is deliberately run in very traditional fashion, fermentations with indigenous yeasts, ageing in large Slavonian oak casks, minimal intervention in the cellar. Each wine from Collemattoni is conceived as a personal interpretation of the territory, with Sangiovese as the common thread and absolute compass, hence the decision to produce only wines based on this emblematic variety. The domaine is committed to sustainable development practices, with approaches that respect the environment and the soils of Montalcino.

Food pairing

This Rosso di Montalcino pairs beautifully with a bistecca alla Fiorentina, ossobuco braised in red wine, pappardelle with wild boar ragù, a characterful cacio e pepe, mushroom risotto or herb-crusted lamb cutlet. It will also find fine harmony with aged hard cheeses such as matured Pecorino di Pienza or 24-month Parmigiano Reggiano. Served between 16 and 18°C, with a gentle 30-minute decanting, it will reveal all the fruity generosity and mineral depth of a great Sangiovese from Montalcino.