Rosso di Montalcino and Rosso di Montepulciano are two red wines from Italy that are often confused due to their similar names. However, there are distinct differences between the two wines in terms of grape varietals, production methods, and flavor profiles.
The main difference lies in the grape varietals used in each wine. Rosso di Montalcino is made exclusively from Sangiovese, a red grape variety that is native to the region of Tuscany. In fact, Rosso di Montalcino is often referred to as a “baby Brunello” because it is made from the same Sangiovese grapes that are used to produce the prestigious Brunello di Montalcino wine. This means that Rosso di Montalcino is a pure expression of Sangiovese, showcasing the characteristics and flavors of this grape.
On the other hand, Rosso di Montepulciano is made primarily from Sangiovese as well, but the regulations stipulate that it must contain a minimum of 70% Sangiovese. The remaining 30% can be made up of other local red grape varietals such as Canaiolo, Colorino, and Mammolo. This blend of grape varietals gives Rosso di Montepulciano a slightly different flavor profile compared to Rosso di Montalcino.
In terms of production methods, both wines are aged for a relatively short period of time compared to their more prestigious counterparts. Rosso di Montalcino is required to be aged for a minimum of 6 months, while Rosso di Montepulciano must be aged for at least 10 months. This shorter aging period allows the wines to be released earlier and enjoyed in their youth, as opposed to the longer aging requirements of Brunello di Montalcino and Vino Nobile di Montepulciano.
In terms of flavor profiles, Rosso di Montalcino tends to be more concentrated and full-bodied, with intense red fruit flavors, firm tannins, and a good amount of acidity. It can also exhibit earthy and herbal notes, along with hints of spice. The pure expression of Sangiovese in Rosso di Montalcino allows for a more focused and complex wine.
On the other hand, Rosso di Montepulciano tends to be slightly lighter in body and more approachable in its youth. It can still showcase red fruit flavors, but with a softer and rounder mouthfeel. The addition of other grape varietals in the blend can add some complexity and depth to the wine, with flavors of cherries, plums, and a touch of spiciness.
While both Rosso di Montalcino and Rosso di Montepulciano are red wines from Tuscany, they have distinct differences in terms of grape varietals, production methods, and flavor profiles. Rosso di Montalcino is a pure expression of Sangiovese, while Rosso di Montepulciano allows for the inclusion of other local red grape varietals. These differences result in wines with varying levels of concentration, complexity, and aging potential.