Cordella Rosso di Montalcino 2019

Rosso di Montalcino is always a good call, especially when it is this double 91 POINT beauty from the fine folks at Cordella! Like their Brunello, this shows a savory and structured side of sangiovese. This is the sort of cellar staple that you can pop and pour two, three times each week, with food, on its own, simply anytime...at this price?! It’s just the perfect wine to have on hand, always.

If you’ve ever had Cordella wines...you know. These folks started in 1998 strictly in the vineyard business, selling grapes to top producers. As often happens in the wine world, younger daughter Maddalena Cordella wanted to make wine, and the rest is history. Their Brunellos are simply fantastic, and this Rosso is all that pedigree – just softer, brighter, and ready to drink NOW! The estate is southeast from Montalcino Hill towards the village of Torrenieri, in the Val D’Orcia, at an average elevation of 1,000 feet above sea level and located on a gently sloping vineyard of sand and clay. The vineyards are certified organic and are planted to a high vine density, which creates an environment for stressed vines (this is a good thing!) and naturally reduced yields.

We are so fortunate to have been set up with Cordella – a referral by another Tuscan winery that we have been direct importing for years. They had the folks at Cordella send us samples, we tasted, we cried, and we got to work getting as much as we could. Loaded with zesty cherry, raspberry, kirsch notes, plus black tea, balsam, anise, and a toasty, nutty walnut character. Vivacious and incredibly fresh, just a treat for drinking. The winemaker here is Paolo Vagaggini, the very same from the iconic Biondi Santi estate – an absolute legend in Italy. To have this, at the price we scored, it’s simply too good to be true! Get more than you think...you will not regret it!

PAIRING IDEAS: I’d be super happy eating probably my favorite pasta of all time – Cacio e Pepe. Super minimalist, yet hard to perfect. Prepare to be blown away, especially if you like the subtle heat of black pepper. TIP: toast your peppercorns a bit in a pan first. Then mortar and pestle it to perfection.