Podere Canalino Rosso di Montalcino DOC 2022

Tasting: Bright ruby red with youthful brilliance; On the nose, Red fruits (cherry, raspberry), floral notes, spices, touches of vanilla and wood from barrel aging; palate,fresh acidity, silky tannins, good structure, vibrant yet smooth. 

Pairings: Beautiful with mushroom dishes.

Rosso di Montalcino, DOC 2022 from from Montalcino, Tuscany, Italy. Wine crafted for early drinking-and drinking well until 2027/28.

Grape:  100% Sangiovese (locally called Sangiovese Grosso or Brunello)

Alc 14.5%

Each spring the initial grape selection is made, and then Rosso di Montalcino ages in Slavonian oak tonneaux until bottling in the autumn; then, there is additional bottle aging before release.

The 2022 vintage was characterized by severe drought lasting seven months until August 2022, producing very small grapes with exceptional concentration of tannins and structure

Winery background and approach:

Vineyard Motto: "Quod tibi vis alteri facito" is Latin and means "What you wish for yourself, do for another"

Podere Canalino was established in 1650 by the Monastery of Saint Catherine of Siena, as a mixed farm including vines, wheat, vegetables, and olive trees. It sits just under a kilometre outside of Montalcino, on the edge of the chestnut woods which meet the boundary walls on the north-west side of the town.

The Sodi family has lived and worked there since the nineteenth century, and today the estate is run by Alberto Pagliantini, his mother Luciana Sodi, his wife Gaetana and his sister Chiara. The vineyards were re-planted in 1999, by Alberto's father, on the existing terraces which run up the Montalcino hillside between 350-400 metres above sea level. It’s like a balcony, you can see for miles across the Tuscan countryside to the Maremma coast, with Alba in Corsica in the distance.

They planted four local Sangiovese selections, which are well suited to local soils and conditions, at a density of 9,500 to keep production low with quality in mind. Alberto trained as an engineer and is happy to take part in experimental environmental monitoring projects with the University of Florence. They gather data from the vineyard, which enables them to work smart rather than using a more intensive regular schedule of preventative treatments for pests and diseases, careful application of organic treatments, keeps downy and powdery mildew at bay. They encourage cover crops of wild berries and herbs and flowers between the vines. Winemaking is also traditional, they harvest by hand, grapes ferment with wild yeasts. In spring the initial grape selection is made.