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La Torre Rosso Di Montalcino
La Torre Rosso Di Montalcino

La Torre Rosso Di Montalcino

R 685.00

La Torre Rosso di Montalcino is a traditionally styled Rosso di Montalcino made from 100% Sangiovese grapes from the hills around Montalcino, Tuscany. Bright ruby red with fresh cassis and wild cherry on the nose and palate. The structure is balanced with excellent texture and acidic tension.

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La Torre Rosso di Montalcino is a traditionally styled Rosso di Montalcino made from 100% Sangiovese grapes from the hills around Montalcino, Tuscany. Bright ruby red with fresh cassis and wild cherry on the nose and palate. The structure is balanced with excellent texture and acidic tension.

  • Brand: La Torre
  • Description: Dry Red
  • Vintages Available: 2020/2021
  • Country, Region: Italy, Tuscany
  • Appellation: DOC
  • Ratings: JS 90 (2012)

Grapes

100% Sangiovese Grosso (locally known as Brunello).

About the Producer

The La Torre winery was founded in 1976 by Giuseppe Ananìa, who purchased the La Torre estate from the Ciacci family of Montalcino.

Until a few years earlier, the estate had been worked as a farm by sharecroppers, with livestock, cherry trees, wheat and mixed olive trees and vines. While Giuseppe planted the first vineyard, two and a half hectares in area, in 1976, it was up to his son Luigi to expand it in 1999 by another three hectares. Now the vineyard totals about five and a half hectares and surrounds the house on the south and west.

When the Ananìa family moved to Montalcino, there was a popular legend concerning the name “la torre". It was said that beside the farmhouse there used to stand a tower belonging to the Sassetti family, who owned the hillside estate before the Ciacci family. According to the legend, one branch of the Sassetti family discovered gold in the foundations of the tower and decided to demolish the entire building to take the gold and flee to Florence.

The arrival of the Ananìa family in Montalcino coincided with the start of a major transformation process, which affected not only the conversion of wine from an agricultural product to a media phenomenon but also the adoption of new scientific techniques in wine-making, and the introduction of the first IT methods into wineries. Luigi Ananìa’s estate management policy was to combine the techniques he had learnt from his degree in agriculture from Florence University with the knowledge of a number of old farmers who cultivated their vines and made their wines with enthusiasm and meticulous care.

This decision was key to remaining in touch with the surrounding territory and producing wines of local character with a strong bond to the land where they originated during years of rapid transformation, when wineries were in danger of losing their traditional roots and focusing on the cellar rather than the vineyard, with the same techniques in use all over Italy.

However, Luigi Ananìa’s bond to the territory, or the terroir, as the French call it, remains flexible and dynamic and lends full consideration also to other native varieties still present and others forgotten over the years.

The latest wine created at “La Torre” is called AMPELIO and is perhaps the clearest explanation of Luigi Ananìa’s ideas on this, since it comes from a blend of three native grapes, Sangiovese, Ciliegiolo and Alicante, the first of which has been grown since Etruscan times, while the other two were brought later from other countries.

Today, the absolute honesty and seriousness of intent of the Ananìa family is fully represented in the quality and expression of wines which admirably and enticingly reflect their unique origin.

Vineyard

The vineyards are situated south of Montalcino, on the side of a hill overlooking the town of Sant’Angelo in Colle, looking directly towards Mount Amiata. They are located on a natural terrace facing south, where they are protected from the scirocco and tramontana winds by Poggio dell’Arna – with the abbey of Sant’Antimo on the east side of the hill and by Poggio Civitella, a large hill 800 metres above sea level. The terrain is medium soil mixture of Eocene origin with abundant stones.

The south west-facing vineyards are at altitude of 420 metres a.s.l. The training system is spur cordon; 45% of the vineyards have 2,200 plants per hectare; the remaining 55% have 4,000 plants per hectare. The yield is 7 tons/ha.

Vinification

After being harvested by hand, the grapes are taken to the cellar, where fermentation and maceration last for approximately 20 days using only natural yeast.

Ageing

La Torre Rosso di Montalcino is aged for 18 months in 2,500 litres French oak casks. Only a small proportion, about 10%, spends a 12-month period in French oak barriques. The wine is finally allowed to rest for 2 months in the bottle before being released.

Tasting Notes

The colour is bright ruby red. To the nose La Torre Rosso di Montalcino displays fresh cassis and wild cherry. On the palate, the same fruity characteristics are framed by a balanced structure with excellent texture and acidic tension. The fruity flavours are layered with delightful tones of ash, wet earth and mild spice.

Analysis

14% alcohol vol.

Food Suggestions

La Torre Rosso di Montalcino pairs perfectly with white meat or chicken dishes, whether roasted, fried or grilled.

Serving temperature: 18°C.

Cellar

Stored for 5-7 years in bottles stored horizontally in cool, dark conditions. La Torre Rosso di Montalcino will develop rich softness.

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