Giacomo’s Rosso di Montalcino offering gives us a lithe and nimble take on this relatively sunny Tuscan vintage; knockout and super approachable stuff from a young winemaker that has clearly hit his stride in the cantina, and in turn has well and truly emerged from his father’s shadow. Decidedly old-school in its formulation - the Barolommei’s are staunch Montalcino traditionalists - the Rosso sees three week’s maceration in steel, followed by 9 months aging in large, neutral Slavonian casks. A tight, well defined take on Montalcino, reeling with primary notes of red and sour-cherry, both aromatically and in the mouth, these are buttressed with more savory elements of walnut, bark and chocolate-powder character. Sandier soils in this corner of Montalcino tend to render seemingly brighter and more aromatically expressive wines (though, they do not lack for muscle) and this Rosso absolutely speaks to that.