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2020 Toscana Rosso “Monteleccio”
SestiWhen it comes to legendary wine regions like Brunello di Montalcino, you can often glean the potential of a producer’s range, in terms of quality and value, by first tasting their entry-level cuvée. With Sesti, this is certainly true—the stellar Monteleccio offers a tantalizing taste of the family’s world-class Brunello. The reason for the elegance and deliciousness of this bottling is no mystery: Elisa Sesti uses Brunello-quality Sangiovese to make the Monteleccio.
Across her lineup, she pampers the grapes similarly, using the same organic and biodynamic approaches. She also uses the same, massive 30-hectoliter oak botti to age all of the wines. What’s the difference between the family’s Brunello and Monteleccio, then? It’s primarily a question of character, as Elisa bottles the Monteleccio after one year of aging rather than the three for Brunello in order to capture the young, fresh charm of Sangiovese. Serve it slightly chilled, with roast chicken or a wild mushroom polenta, for a perfect meal.
—Tom Wolf
Wine Type: | red |
Vintage: | 2020 |
Bottle Size: | 750mL |
Blend: | Sangiovese |
Appellation: | Toscana IGT |
Country: | Italy |
Region: | Tuscany |
Producer: | Sesti |
Winemaker: | Elisa Sesti |
Vineyard: | 15 years, 3 ha total IGT |
Soil: | Oceanic Sediment |
Aging: | One year of élevage in 30-hectoliter oak botti |
Farming: | Biodynamic (practicing) |
Alcohol: | 14% |
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About The Producer
Sesti
About The Region
Tuscany
Perhaps no region is tied to Italy’s reputation as a producer of fine wine as much as Tuscany. Since Etruscan times, viticulture has played a prominent role in this idyllic land of rolling hills, and the Tuscan winemaking tradition remains as strong as ever today. With a favorable Mediterranean climate, an undulating topography offering countless altitudes and expositions, and a wealth of poor, well-draining soils, conditions are ideal for crafting high-quality wines. Add to that the rich gastronomical tradition—Tuscany is home to some of the country’s finest game, pastas, salumi, and cheeses—and you have the blueprint for a world-class wine region.
This is Sangiovese territory; in fact, it is arguably the only place in the world where Sangiovese reaches a truly regal expression. In spite of a rocky history with fluctuations in quality, traditionally produced Chianti has reclaimed its status as one of the country’s most reliable, food-friendly reds, while the rapid rise of Brunello di Montalcino shows the grape’s potential for grandiose, opulent reds allying power and finesse. Traditionally-minded growers have stuck to using only indigenous grape varieties and employing techniques like aging in massive wooden casks known as botti, creating wines of terroir that shine at the Tuscan table.
Tuscan wines have had a place in our portfolio since Kermit’s first visit in 1977. While the names of the estates have changed, the spirit of those first unfiltered Chiantis he imported live on through our current selections.
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Kermit once said...
Kermit once said...
For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.