In 1984, the Rosso di Montalcino DOC was established to allow for producers to offer a product in between the lengthy ageing periods necessary for the region's flagship wine, Brunello di Montalcino. It is still made from Sangiovese Grosso grown in the same zone, however spends significantly less time in oak and in bottle prior to release. Declassified Brunello can also find its way into Rosso di Montalcino wines, though they tend to be lighter, fresher and more approachable at an earlier stage.
Ideal with spiced foods, such as Middle Eastern or southeast Asian cuisines.