La Velona Rosso Di Montalcino 2009 - Expert wine ratings and wine reviews by WineAlign
Showing some maturity, this is a nicely complex, very appealing sangiovese with classic leather, tobacco, sour...
Of medium girth is sturdy, taut, spot on. Tar, rose petal and cherry stand out. “My little pretty one” has got the...
Like Brunello di Montalcino, Rosso di Montalcino must be made from 100% Sangiovese Grosso. Dark red-garnet in colour,...
Simple, light, juicy, pure and honest rosso di Montalcino here, with light tannins and tart acids. A classic, rustic...
Critic Reviews (4)
Community Reviews (3)
The 2009 La Velona Rosso Di Montalcino is a medium bodied, integrated wine, with intense notes of pine, oak, liquorice and vanilla on the nose and raspberry, cherry and vanilla on the palate. It has tannins that are refined to tannic (decant for 30+ minutes) and a long and slightly sweet (though extra dry) finish. Drink now or cellar for another 5+ years. Drink-how: this wine does well with food as well as a standalone sipper. My impression: BEAUTIFUL, 90-91 pts - a recommended buy - don't miss out on this one. Tasted Aug/12.
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This wine is a pale ruby in color, made with Sangiovese Grosso and opens up with aromas of red berry fruit, sour cherry, red plum, light cedar and floral notes. On the mouthfeel, medium bodied (14.5% alcohol), bone dry, intense, red fruit and spicy flavours, lively acidity and fine dusty tannins. Short to medium length on the finish with red fruit and cedar flavours, slightly tart and those same dusty drying tannins lingering. A definite food wine, very enjoyable with Italian pasta dish but not for sipping on it's own. A more traditional style of Sangiovese, somewhat lacking in complexity, to drink now or over the next 1-2 years.
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Light-medium bodied, with lively red fruits (think cherries), supported by subtle notes of earth and spice, and finishing with fine acidity and light tannin. Not especially complex but very Tuscan, very satisfying. For near-term enjoyment (the next couple of years). My kinda red. Tasted August 2012.