Rosso di Montalcino 2022 Azienda Collemattoni

The Rosso di Montalcino 2022 from Azienda Agricola Collemattoni is the ideal and most generous entry point into the world of 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 everything a Rosso di Montalcino does best: the bright fruit and vivacity of young Sangiovese, carried by the intensity and depth that only Montalcino's terroir can impart. A wine of pleasure and character, crafted by Marcello Bucci with the same rigour and respect for terroir that guides his Brunello.

The terroir and vineyards

The Collemattoni farm is documented in historical records from 1672, and the Bucci family has owned it since at least 1798, a continuity of over two centuries that speaks to their deep attachment to this corner of Tuscany. Located on the hills of the southern slope of Montalcino, a short distance from the medieval village of Sant'Angelo in Colle, the domaine covers 11 hectares of vines spread across five separate vineyard parcels: Orcia, Sesta, Cava, Fontelontano and Collemattoni, at approximately 420 metres above sea level. This southern slope benefits from generous sunlight and a warm, dry microclimate that encourages full ripeness of Sangiovese, while altitude and cool evenings preserve natural acidity and aromatic tension, the foundation of the finesse for which the region's wines are known. The soils are remarkable: sandy clays and marls over a limestone subsoil, a pedological profile characteristic of south-west Montalcino that brings both the richness and structure found in the area's finest wines. The Rosso di Montalcino comes from a selection of parcels planted with younger Sangiovese vines, harvested by hand then destemmed and gently pressed. Fermentation takes place in temperature-controlled stainless steel vats at 28 to 30°C, with skin maceration lasting 20 to 25 days, a relatively long maceration for a Rosso, alternating weekly punchdowns and progressively reduced pump-overs to extract colour and aromas with precision and without excess astringency. Malolactic fermentation is complete. Ageing takes place over 12 months in 32-hectolitre Slavonian oak casks, followed by 3 to 4 months in bottle before release, a traditional and rigorous protocol that places this Rosso at the level of many wines of higher appellation status.

Tasting profile

The colour is an intense ruby with bright violet reflections, showing the fine colour density characteristic of Sangiovese from Montalcino in this sunny vintage. The nose is immediately frank and elegant: aromas of violet and wild cherry assert themselves with natural precision, accompanied by notes of wild dark fruits, blackberry and blueberry, with a subtle floral and spiced touch. Fine and discreet minerality emerges with aeration, testimony to the richness of the marl and chalky clay of the terroir. On the palate, the wine is enveloping and dry with fine balance: the tannins are present but of remarkable fineness and softness for a Sangiovese from Montalcino, evidence of controlled extraction and optimal grape ripeness. Natural acidity, fresh and precise, brings tension and length to a generous, fruity structure. The finish is long, fruity and lightly spiced, with a 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 runs the domaine today with a firmly dual philosophy: modern technology in service of absolute 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. Each Collemattoni wine is conceived as a personal interpretation of the territory, with Sangiovese as the constant thread and guiding compass, which is why the domaine produces only wines based on this emblematic variety. The domaine is committed to sustainable development, with practices that respect the environment and Montalcino's soils.

Food pairing

This Rosso di Montalcino pairs beautifully with bistecca alla Fiorentina, braised ossobuco, pappardelle with wild boar ragù, a characterful cacio e pepe, porcini risotto or herb-crusted lamb cutlet. It will also harmonise well with aged hard cheeses such as aged Pecorino di Pienza or 24-month Parmigiano Reggiano. Served at 16 to 18°C, with light decanting of 30 minutes advised, it will reveal the full fruity generousness and mineral depth of a great Sangiovese from Montalcino.