{"product_id":"mastrojanni-rosso-di-montalcino-2024","title":"Mastrojanni Rosso di Montalcino 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAbout 7.5 million years ago, the southeastern corner of Montalcino lay under a lake, and the vineyards of Castelnuovo dell'Abate still grow in what it left behind: alternating clays, sands, sandstones, local marls, and conglomerates. Mastrojanni farms 37 separate plots here, between 180 and 420 meters, all facing south, southeast, or southwest. The Orcia River forms the estate's eastern edge, and Monte Amiata, a dormant volcano rising to 1,738 meters, closes off the south. Amiata does two jobs for the vines. Cool air slides off its slopes at night, and daytime updrafts along its flanks often steer summer storms away from the vineyards. Southern exposure gives Sangiovese full ripeness; the mountain's night air keeps it fresh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMastrojanni Rosso di Montalcino 2024 is 100% Sangiovese from the estate's younger vineyards, a wine the estate has made since 1982. Where Brunello waits years for release, Rosso di Montalcino is the early read on a vintage, and 2024 gives it an unusual one. The spring was very wet, with close to 300 millimeters of rain that slowed flowering, and the summer turned hot, with 37 days above 95°F. Rain in late July and early August kept the vines from shutting down, and harvest began in the last week of September. The Brunello consorzio called 2024 a return to more ethereal wines: fresher, lower in alcohol, with ripe tannin and no overripe edge. Expect red cherry, raspberry, violet, and dried herbs over a stony, savory core, fine-grained tannin, and a finish carried by bright Sangiovese acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGabriele Mastrojanni bought the Loreto and San Pio farms in Castelnuovo dell'Abate in 1975, convinced the site could make serious Sangiovese, and released the first bottle in 1978. Over the following years the estate shaped a set of single vineyards, among them Schiena d'Asino, and in 1990 Maurizio Castelli came on as winemaker. Between 2000 and 2002 the team planted Vigna Loreto with a mass selection of eight Sangiovese clones taken from its own vines, keeping the estate's genetic material in the ground. In 2008 the Illy Group, the Trieste coffee family's holding company, acquired Mastrojanni and named Andrea Machetti, with the estate since the 1990s, as CEO. Under Francesco Illy the vineyards have moved to organic farming built on biodynamic principles, and the estate says herbicides were never used.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe it slightly cool, around 60°F, and lean into Tuscan cooking. Pici with a slow duck ragù works because Sangiovese's acidity cuts the fat and the fine tannin holds up to the meat. Pork chops brined with fennel seed, grilled, and finished with lemon pick up the wine's herbal side. A wedge of young pecorino with chestnut honey sets salt and sweetness against bright red fruit, and a sausage and mushroom pizza from a very hot oven gives the wine's earthy core something to grab. This is the Montalcino red to open on a Wednesday while the Brunello keeps resting in the cellar.\u003c\/p\u003e\n","brand":"Old World","offers":[{"title":"Default Title","offer_id":68390990840031,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB060644.jpg?v=1794011262","url":"https:\/\/denverwinemerchant.com\/products\/mastrojanni-rosso-di-montalcino-2024","provider":"Denver Wine Merchant","version":"1.0","type":"link"}