Diego Molinari has been producing grandiose Brunello and Rosso di Montalcino from almost three hectares of vineyards for nearly 30 years — a minimalist cellar behind wonderfully elegant, finesse-rich and long-lived wines.

Grape variety: Sangiovese 100%

Vinification: fermentation occurs naturally with indigenous yeasts. During the first week of fermentation, to avoid over-extraction and ensure more elegant wines, pump-overs are kept to an absolute minimum while the caps are punched down by hand. Press wine is kept separate from the free run, and the new wines undergo malolactic fermentation in the same upright wood tanks used for fermentation. The wines are then left on the fine lees, occasionally stirred, until spring. They mature in large Slavonian oak barrels.

Tasting notes: ruby red. The bouquet offers cherry, red wild berries and dried figs, plus floral aromas and a good measure of spice, with finely integrated herbal notes. Wonderfully dense on the palate, yet balanced, with ripe but firm tannins. Surprisingly voluminous, with a length not so often found in Rosso di Montalcino.

Food pairing: pasta dishes, pizzas, grilled meats and medium-aged cheeses.

Alcohol content: 14% vol.

Serving temperature: 16–18°C

Delivery during 2-3 working days.