In the cantina, Giuseppe uses ambient yeasts and long macerations of between 30-35 days in Slavonian oak for both his Rossi and Brunelli. Hailing from the stellar and high-energy 2019 vintage, the Rosso di Montalcino ferments half in cask and half in stainless steel, before seeing ten months in cask. The wine is bottled unfined and unfiltered. This 2019 is full of floral intensity with blood orange and smoky woodland notes, and an elegant crushed-berry and sour-cherry palate, with firm tannins and well-integrated acidity lending a very pleasant persistence. Velvety and dense, its savory orange focus is followed by great refinement on the finish with touches of licorice. Giuseppe’s is undeniably an overachieving Rosso di Montalcino, and one that deserves a little more time in bottle. The balance and freshness with development show the same deft hand as his Brunello; while this kicks off a little reductive, if drinking now, decant and give it plenty of air.