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AA COLLEMATTONI Rosso di Montalcino DOC 2018

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Made from 100% Sangiovese, grown in sandy clay-marl soils around Sant’Angelo in Colle (~1,100–1,300 ft altitude).
Grapes are destemmed, softly pressed, fermented in stainless tanks (28–30 °C) with 18–25 days skin contact including delestage, followed by malolactic fermentation.
Aged at least 12 months in Slavonian oak foudres, then 3–4 months in bottle before release.
Certified organic grapes, from 8–13-year-old vines.

Color: Intense ruby red – vivid and youthful ().
Aroma: Pronounced violet blossom, black cherry, wild berries, and hints of licorice, baking spices, and subtle forest floor or underbrush.

Medium-bodied, warm and dry, with bright acidity and firm, polished tannins.
Flavors echo the nose: juicy cherries and plums, with savory touches of spice (white pepper, star anise, clove), licorice, and gentle herbals.
Balanced and lively, with a clean, refreshing finish tinged with minerals and subtle smoke.

James Suckling scores: 90–91 pts across recent vintages (2020, 2022), praising its ripe fruit, licorice, white pepper, structure, and chewy tannins.
Vinous scores the 2020 vintage 90 pts, noting tart wild berries, slinky texture, and savory herbal lift.
Wine Enthusiast: 90 pts (2019), praising violet and baking spice aromatics alongside polished tannins.
Ian D’Agata (Vinous) on the 2018: 92 pts, calling it “knockout” with perfumed finish and lively red/dark berries.

Ideal with grilled steak, roasted poultry (e.g., pheasant), hearty pastas, wild mushrooms, or strong, aged cheeses.

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Made from 100% Sangiovese, grown in sandy clay-marl soils around Sant’Angelo in Colle (~1,100–1,300 ft altitude).
Grapes are destemmed, softly pressed, fermented in stainless tanks (28–30 °C) with 18–25 days skin contact including delestage, followed by malolactic fermentation.
Aged at least 12 months in Slavonian oak foudres, then 3–4 months in bottle before release.
Certified organic grapes, from 8–13-year-old vines.

Color: Intense ruby red – vivid and youthful ().
Aroma: Pronounced violet blossom, black cherry, wild berries, and hints of licorice, baking spices, and subtle forest floor or underbrush.

Medium-bodied, warm and dry, with bright acidity and firm, polished tannins.
Flavors echo the nose: juicy cherries and plums, with savory touches of spice (white pepper, star anise, clove), licorice, and gentle herbals.
Balanced and lively, with a clean, refreshing finish tinged with minerals and subtle smoke.

James Suckling scores: 90–91 pts across recent vintages (2020, 2022), praising its ripe fruit, licorice, white pepper, structure, and chewy tannins.
Vinous scores the 2020 vintage 90 pts, noting tart wild berries, slinky texture, and savory herbal lift.
Wine Enthusiast: 90 pts (2019), praising violet and baking spice aromatics alongside polished tannins.
Ian D’Agata (Vinous) on the 2018: 92 pts, calling it “knockout” with perfumed finish and lively red/dark berries.

Ideal with grilled steak, roasted poultry (e.g., pheasant), hearty pastas, wild mushrooms, or strong, aged cheeses.

Made from 100% Sangiovese, grown in sandy clay-marl soils around Sant’Angelo in Colle (~1,100–1,300 ft altitude).
Grapes are destemmed, softly pressed, fermented in stainless tanks (28–30 °C) with 18–25 days skin contact including delestage, followed by malolactic fermentation.
Aged at least 12 months in Slavonian oak foudres, then 3–4 months in bottle before release.
Certified organic grapes, from 8–13-year-old vines.

Color: Intense ruby red – vivid and youthful ().
Aroma: Pronounced violet blossom, black cherry, wild berries, and hints of licorice, baking spices, and subtle forest floor or underbrush.

Medium-bodied, warm and dry, with bright acidity and firm, polished tannins.
Flavors echo the nose: juicy cherries and plums, with savory touches of spice (white pepper, star anise, clove), licorice, and gentle herbals.
Balanced and lively, with a clean, refreshing finish tinged with minerals and subtle smoke.

James Suckling scores: 90–91 pts across recent vintages (2020, 2022), praising its ripe fruit, licorice, white pepper, structure, and chewy tannins.
Vinous scores the 2020 vintage 90 pts, noting tart wild berries, slinky texture, and savory herbal lift.
Wine Enthusiast: 90 pts (2019), praising violet and baking spice aromatics alongside polished tannins.
Ian D’Agata (Vinous) on the 2018: 92 pts, calling it “knockout” with perfumed finish and lively red/dark berries.

Ideal with grilled steak, roasted poultry (e.g., pheasant), hearty pastas, wild mushrooms, or strong, aged cheeses.