Le Potazzine, Montalcino
Le Potazzine er et lille familiefirma, der begyndte at producere vin i slutningen af halvfemserne. Navnet hentyder til nogle lokale, livlige småfugle og det er også kælenavnet for de to døtre, der blev født omkring grundlæggelsen af ejendommen.
Gigliola Giannetti er indfødt i Montalcino. Hun startede sin karriere i vinverdenen hos Biondi Santi - den mest ikoniske og den originale pro...
Husets rosso er selekteret i kælderen. Lys rosso, fuld af senga sengana jordbær og sure kirsebær, den er frit flydende, svævende, men højintens og sulfittilsætningen er lav og det er helt klart en medvirkende årsag til de åbne arme. Viril og frisk, silketannin og høj klasse.
The 2020 Rosso di Montalcino is remarkably pretty and refined in the glass with the most vivid notes of bright strawberry, lavender and dusty sage imaginable. There’s a burst of sour citrus up front that balances the opulence of the vintage well. Silken textures wash masses of raspberry and mulberry preserves across a brisk acid core. It finishes long and staining, leaving licorice notes and hints of clove to linger. The 2020 is a pleasure boat Rosso that can be enjoyed now or over the next three to five years. - Eric Guido
The Le Potazzine 2020 Rosso di Montalcino is another standout wine that builds momentum and recognition for this entry-level category. The approach is steady and polished, with plenty of redcurrant, cherry and crushed flowers. It ends with a pretty blast of freshness that resets the palate for your next sip, yet there is enough tonic grip to pair with grilled meats or fried foods. - Monica Larner
The 2019 Rosso di Montalcino seduces with a classic bouquet of wildflowers, savory herbs and red woodland berries. It’s wonderfully pure; yet it shows an unexpected amount of weight and concentration for the Rosso category, with notes of tart cherry giving way to inner violet florals. There’s a coating of dark fruit that lingers along, with round tannins adding subtle grip. This is really quite stunning today, but it will likely be even better with a year or two of cellaring, and it has me very excited to see how the 2019 Brunello will be like. - Eric Guido
An intense display of woodland berries in a cloud of crushed stone, dried florals and cedar lifts effortlessly from the 2018 Rosso di Montalcino, as notes of worn leather and undergrowth join the mix. On the palate, silky textures flood the senses, offset by mineral-tinged black cherry, and brisk acids add verve. The finish is medium in length and subtle, yet shows purity of Sangiovese fruit, as dried berries give way to salty minerals and finally a hint of tannic bite. - Eric Guido
Aromas of violet, underbrush and red woodland berry shape the nose. Medium bodied and linear, the vibrant palate offers pomegranate, sour cherry and star anise set against racy acidity and taut, polished tannins that provide support and finesse. - Kerin O'Keefe
The 2016 Rosso di Montalcino from Le Potazzine is a total showstopper. All of the purity, the translucence, the energy, that makes Sangiovese so alluring comes through in Le Potazzine's 2016 Rosso. Bright red cherry fruit, mint, spice, rose petal and cedar are all beautifully lifted in a refined, impeccable Rosso that will dazzle readers with its total elegance and class. I loved it. - Antonio Galloni
The 2016 Rosso di Montalcino opens to a darkly saturated color with ripe aromas of black fruit and cherry. The bouquet is characterized by sweet and soft fruit flavors that give the wine an easy flow and an informal disposition. Pair this pretty Sangiovese with ravioli stuffed with spinach and ricotta cheese. That fresh acidity keeps the palate clean and ready for the next delicious bite. - Monica Larner
Sage, lavender, mint, rosemary, tobacco and dried cherries are some of the notes that meld together in Le Potazzine's 2013 Rosso di Montalcino. This is a distinctly savory style of Rosso, with tons of aromatic and flavor complexity, not to mention the pedigree to drink well for a number of years. The 2013 spent a year in cask and emerges from vineyards that could be used for Brunello. - Antonio Galloni