Piancornello, Rosso Di Montalcino, 2019
Piancornello, Rosso Di Montalcino, 2019
- 75cl
- 15%
- Red Still
- Sangiovese
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Optimal drinking window: Now - 2028
Piancornello Rosso di Montalcino shines with a bright ruby colour and a nose full of red and black berries, liquorice, and a touch of sweet tobacco. On the palate it’s firmer and more structured than the estate’s Campo della Macchia, with chewy tannins, slightly lower acidity, and beautifully judged oak framing its cherry and plum fruit.
Made entirely from Sangiovese grown in the same vineyards as Piancornello’s Brunello di Montalcino, this Rosso skips the extended ageing of Brunello DOCG. Instead, it spends 10 months in tonneaux (about a quarter of which are new) before bottling, capturing freshness while still showing depth and character.
This 2019 is drinking beautifully now, with the primary cherry fruit well-integrated with the oak and secondary savoury characters fully developed. Over the next few years, expect the tannins to soften further whilst the earthy, mineral qualities become more prominent. The wine should hold its peak until 2028, after which the fruit will gradually fade whilst the structure remains, creating a more austere but still rewarding drink. Unlike Brunello, Rosso is designed for earlier drinking, so we'd enjoy this within the next few years whilst it retains its vibrant character.
What the critics say:
"This has aromas of dried cherries, sandalwood, cloves, dried earth and tar. It’s medium-to full-bodied with firm, fine tannins. Savory. Drink or hold."
Tasting Notes
AppearanceBright ruby with garnet highlights, showing good depth and clarity.
NoseRed cherries and plums lead, followed by liquorice root and dried herbs. Sweet tobacco and a hint of sandalwood add complexity without overwhelming the fruit. There's an earthy undertone that speaks to the Montalcino terroir.
PalateMedium to full-bodied with firm but approachable tannins that frame rather than dominate. Cherry and plum fruit carries through from the nose, joined by savoury elements of dried earth and spice. The oak integration is seamless, adding texture rather than flavour.
FinishLong and savoury with lingering cherry fruit and a touch of mineral persistence.
Overall impressionA polished Rosso that shows real class whilst remaining approachable and food-friendly.
Food Pairings
In Montalcino, this would accompany the hearty fare of southern Tuscany: wild boar ragu with pici pasta, grilled Chianina beef, or aged pecorino from the surrounding hills. The locals might pair it with cinghiale in umido, a slow-braised wild boar stew rich with tomatoes, herbs and red wine, or with the famous bistecca alla fiorentina when a Brunello feels too precious to open. During autumn, it's perfect alongside porcini mushrooms grilled with garlic and herbs, the earthiness in both wine and food creating a perfect harmony.
We think this wine would go well with
Serve at 16-18°C to show the wine's structure without muting its aromatics. A brief decant of 30-45 minutes will help integrate the tannins and open up the earthy complexity, though it's perfectly enjoyable straight from the bottle. Use large Burgundy bowls or traditional Tuscan glasses to concentrate the aromas whilst giving the wine room to breathe in the glass.
The vineyards sit in Montalcino's prized wine-growing zone, where Sangiovese thrives on slopes of galestro and alberese soils mixed with clay. The elevation and aspect provide excellent drainage whilst retaining enough moisture for the vines during Tuscany's hot summers. These conditions create the tension between power and elegance that defines great Montalcino wines, giving the Sangiovese both concentration and the mineral backbone that carries the wine through long ageing.
Rosso di Montalcino DOC serves as both Brunello's younger sibling and a wine in its own right. The rules require 100% Sangiovese and one year of ageing versus Brunello's five, but the fruit comes from the same exceptional vineyards within Montalcino's boundaries. This creates wines with real depth and character that can be enjoyed much sooner than Brunello, offering a more immediate expression of this legendary terroir whilst maintaining the structure and complexity that makes the region famous.
FAQs
What does this Rosso di Montalcino taste like?
Dried cherries and plums with earthy, savoury complexity, sandalwood spice and firm but polished tannins. It's structured like a baby Brunello but ready to drink now.
How is this different from Brunello di Montalcino?
Same grapes, same vineyards, but aged for just one year instead of five. This creates a wine that's approachable now whilst still showing Montalcino's distinctive character and structure.
What food should I pair with this wine?
Perfect with grilled red meats, hearty pasta dishes with ragu, aged cheeses, or mushroom-based dishes. The structure handles rich, savoury flavours beautifully.
When should I drink this 2019 vintage?
Drinking perfectly now and will continue to evolve beautifully until 2034. The tannins are integrated and the wine shows lovely complexity.
Should I decant this wine?
A brief 30-45 minute decant will help open up the aromatics and soften the tannins, but it's perfectly enjoyable straight from the bottle if you prefer.
Is this wine worth cellaring?
It will age gracefully for another 8-10 years, but unlike Brunello, Rosso is designed for earlier drinking. We'd enjoy this whilst it retains its vibrant fruit character.
OUR GROWERS
Piancornello
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