Montecucco Sangiovese DOCG: unique, mineral young Tuscan red

Montecucco Sangiovese DOCG is a still, red, Tuscan wine produced mainly in the hilly area between the Ombrone and Orcia rivers. This area includes the municipalities of Cinigiano, Civitella Paganico, Campagnatico, Castel del Piano, Roccalbegna, Arcidosso and Seggiano, in the province of Grosseto, near Monte Amiata on very particular soil of volcanic origin. In fact, vineyards with clayey soil are not allowed.

Montecucco Sangiovese DOCG is therefore a wine that reflects the Tuscan winemaking traditions from which a strong bond with the territory and notable aging potential shines through. It has been recognized as a controlled and guaranteed designation of origin (DOCG) since 2011 and this characteristic refers only to the "Base Red" and the "Riserva" variant.

The identity card of Montecucco Sangiovese DOCG

Wines of this type show a rather low level of acidity (4.5 g/l) and an alcoholic strength of at least 12%. They are distinguished by a deep ruby ​​red color that tends towards a garnet tone in the older variants, such as those designated as Reserve. On the nose they offer a fruity and subtle bouquet, with a predominance of hints of red fruits, such as blackberry and cherry. On the palate, Montecucco Sangiovese DOCG is balanced, dry and with a light presence of tannins. In the Reserve versions, however, the aromatic richness intensifies, acquiring greater complexity, breadth and elegance, characterized which leads to hints of berries accompanied by clear spicy notes of cocoa, tobacco and vanilla predominantly. Furthermore, on the palate there is an increase in persistence, body and volume. These peculiarities are influenced by the higher natural alcohol content of the grapes, as well as by the refinement and aging processes to which the wine is subjected. In this case, the DOCG title is only assigned if the main grape variety is at least 90% local Sangiovese. Precisely this type of land gives the Montecucco Sangiovese DOCG wine a unique minerality.

Historical notes of Montecucco Sangiovese

The history of this wine is very recent and therefore relatively short. Montecucco Sangiovese, in fact, found its "debut" at the end of the Nineties. In fact, until that moment, the wine "from the opposite area of ​​Monte Amiata" seemed in every way the "poor brother" of Brunello di Montalcino. It was served only in a carafe and only in the area. It was a group of young winemakers who undertook the process to have that wine recognized as DOC, and then, from 2011, to receive the DOCG labeling, while also maintaining the DOC label, which has different characteristics. Today Montecucco Sangiovese, in its variations, is produced from approximately 800 hectares of vines.

Production method of Montecucco Sangiovese DOCG

The Montecucco Sangiovese wines have, in the production method, a rather rigid specification in which it is expected that the production derives, at least 90%, from Sangiovese grapes with a minimum aging of 16 months for the Rosso Base DOCG (about 12 in wooden barrels ), while the Riserva must refine for at least 30 months, of which at least 24 months in wooden barrels. The indicated percentage leaves room for the possibility of blending up to a maximum of 10%.

Production and bottling must absolutely take place in the indicated and typical area of ​​Montecucco, in the province of Grosseto, without bringing the grapes "externally". This is because before decanting, several quite complicated oenological interventions must be carried out, such as filtering, clarification and cold treatment operations. If not compliant, they could significantly compromise the quality of the wine and its characteristics.

Food and wine: the ideal pairings of Montecucco Sangiovese DOCG

As with other Tuscan reds, the pairings of Montecucco Sangiovese DOCG are quite intuitive, as they do not differ much from other wines of the region with similar characteristics.

Basically it is a wine suitable for accompanying dishes such as red meats, meat sauces in general, game dishes, roasts, mature cheeses and typical dishes of Tuscan cuisine. It is a wine that in many cases is identified as "winter", thinking of pairings with polenta, mushrooms and stew, mixed boiled meats, stewed meat and braised meats. However, it doesn't clash at all, even with grilled meats and grilled meat, demonstrating versatility.