The Rosso di Montalcino from Tricerchi hails from two vineyards sites – a more limestone-dominant site in Vigna Sant'Anna, and a much sandier vineyard in Vigna del Lago – both of them harvested and vinified separately. Fermentations occur naturally in stainless steel, with submerged cap macerations lasting 2-3 weeks before being pressed into large Salvonian barrels (all neutral) for around 6 months. Some truly terrific bang for buck to be found here in a region not always looked to for its quality-to-price ratio. Punchy red-skinned berry aromatics dominate the nose, with cherry and strawberry giving way to more savory elements, as Mediterranean brush and spice emerge from the glass. The juicy palate offers raspberry jam, white pepper and cinnamon, tempered with zesty acidity and suave tannins. Bags of charm and appeal; pop her now, this one’s ready to rock!