Padelletti, Sangiovese, Rosso di Montalcino, Tuscany, Italy 2019

In Montalcino, there are traditionalists and there is Padelletti. This is one of Montalcino’s oldest families; documents demonstrate they already had vineyards in 1570.

After a selection of fruit in the vineyard, the Sangiovese is de-stemmed and lightly crushed before being put into cement vats. The fermentations are always with native yeasts and the macerations are done in cement. Of the Padelletti’s six total hectares planted, two hectares are devoted entirely to the production of Rosso di Montalcino. The maceration is a minimum 14 days but can be up to 21 days, depending on the character of the vintage. It is aged for six to twelve months in large French oak barrels.