De Monaco & Holland Rosso di Todi 2020
We have 16 in stock (Inventory is live and accurate)
The Land
This wine hails from the medieval hilltop town of Collazzone in Umbria, within the Rosso di Todi DOC, just south of Montefalco Sagrantino territory. The soils are composed of alluvial deposits — sand, gravel, and clay — that provide drainage and minerality, traits which help channel clarity even in riper vintages. Lorenzo di Monaco farms with precision: he uses algae and orange-extract treatments (among other low-intervention practices) as part of a homeopathic, attentive approach to viticulture.
The Wine
The 2020 Rosso di Todi is built primarily on Sangiovese—comprised of multiple biotypes—blended with Sagrantino and Malvasia Nera in support. Fermentation proceeds with native yeasts and a 20-day (or slightly longer) maceration, followed by aging in large 500 L botti for approximately 24 months before release. In the glass, the wine shows dark ruby color and aromatic intensity: black cherry, wild plum, violet, and hints of river stone and fennel seed. On the palate, it balances juiciness with structure — ripe blackberry and blueberry flesh is counterweighted by saline mineral lift, subtle tobacco leaf, cocoa, and firm but fine-grained tannins.
The People
Lorenzo di Monaco is the driving force behind this label (bottled under the “De Monaco & Holland” name as a special Rosso di Todi edition), overseeing all aspects from vine to cellar. With just six hectares in his hands, he pursues an artisanal scale, experimenting in the cellar with clay amphorae, large oval casks, and classical neutral botti to preserve purity of fruit and site. This wine is a statement of his philosophy: not rustic in the extreme, nor overworked, but precise, expressive, and rooted in a sense of place.
Food Pairing
Wild Mushroom & Porcini Tagliatelle with Fried Sage
A cozy fall pasta that brings the forest to your table, this Wild Mushroom & Porcini Tagliatelle with Crispy Sage layers earthy mushrooms, browned shallots, and a touch of lemon into a simple yet elegant dish. It’s deeply savory, aromatic, and just rich enough to meet the structure and lift of De Monaco & Holland Rosso di Todi 2020. Recipe on blog.
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Central Italy, excluding Tuscany, encompasses the varied regions of Lazio, Umbria, Marche, Abruzzo, and Emilia-Romagna, each contributing distinct expressions to the country’s wine landscape. The Apennine Mountains run through much of the area, creating dramatic elevation shifts that moderate the warm Mediterranean climate and preserve freshness in the wines. Verdicchio from Marche and Trebbiano from Abruzzo are among the standout white wines, while red wines from Montepulciano, Sangiovese, and Sagrantino show depth and regional character. Volcanic soils near Rome, limestone in Marche, and clay-rich hills in Umbria all contribute to a diverse range of terroirs. These regions blend ancient viticultural heritage with a growing wave of quality-focused producers.
Italy - Central
Sangiovese is Italy’s most widely planted red grape and the backbone of many of the country’s most renowned wines, including Chianti Classico, Brunello di Montalcino, and Vino Nobile di Montepulciano. Its name likely derives from the Latin “sanguis Jovis,” or “blood of Jupiter,” hinting at its ancient Roman roots. While native to central Italy, particularly Tuscany, it is also grown in regions like Umbria, Emilia-Romagna, and even scattered sites abroad. Sangiovese is known for its high acidity, firm tannins, and bright red fruit character, often showing notes of sour cherry, dried herbs, and earthy spice. Its structure and versatility make it a natural match for food and a compelling lens through which to explore regional terroirs.
