The wine of the month: Montecarlo Rosso DOC etichetta blu
This month, work is in full swing in the cellar, as the harvest is about to begin. In addition to this, there is another news, the release of the new and long-awaited vintage of the Montecarlo Rosso Blue Label, the 2019. Montecarlo is the second DOC of white after Vernaccia di San Gimignano. The DOC certification for the white was obtained in 1969, while we had to wait until 1985 to obtain the certification for the red. The Montecarlo disciplinary provides, for its reds, the presence of 50-75% of Sangiovese, perhaps the most typical grape of Tuscany, with 5-15% of Canaiolo Nero and, also jointly, Ciliegiolo, Colorino, Malvasia Nera, Syrah, Cabernet Franc, Cabernet Sauvignon, Merlot.
The presence of so many grapes of French origin is not surprising, given that during the second half of the nineteenth century the enlightened winemaker Giulio Magnani introduced them to Montecarlo, after traveling for a long time in France to get to know the vines and learn new winemaking techniques.
Montecarlo Rosso DOC Blue Label is a blend of Sangiovese, Canaiolo, Syrah, Merlot and Cabernet Sauvignon. Fermentation and maceration are carried out in thermo-conditioned stainless steel vats. A part of the must is fermented at low temperature, in order to better preserve the varietal aromas, while a part ages in French oak barriques for 7 months, and here undergoes the malolactic transformation, that is the transformation of malic acid, more sour , in lactic acid, perceived as more delicate and less acrid. With an intense ruby red color, the nose is clear, with very intense notes of dark fruit, flowers and cocoa, vanilla and spices to define its complexity. On the palate it has a remarkable structure, with a velvety, broad, dense entrance and with an evident but pleasantly rounded tannic texture, balanced, with tasting persistence. Perfect with savory soups, white meats and stewed poultry, eel, cod and stockfish, as well as aromatic soups and medium-aged cheeses. Now that we are approaching the traditional mid-August grill it is ideal to enjoy with friends in a red meat barbecue.
The recommended temperature is 18 degrees, but in this hot season you could also think about cooling it until it reaches a temperature of 15 degrees. A drinkable red, which will certainly not disappoint you, but which will be the right complement for a party with friends or family.
