Baby Brunello, with real pedigree.
Castello Banfi’s Rosso di Montalcino is made from the same Sangiovese as their Brunello, but aged for less time, so it is fresher and livelier. Red cherry, wild herbs and just a touch of spice.
Tastes like: Sour cherry, violet and red plum, with oregano and soft spice.
Feels like: Medium-bodied and dry, with a bit of grip, bright freshness and a light touch of oak.
Great with: Margherita pizza, tomato pasta, pork chops, mushroom risotto.
Singapore and Asian favourites: Char siew, roast duck rice, claypot rice.
The geeky bit: Estate-grown Sangiovese from clay and limestone soils near Montalcino.
Why we like it: A great introduction to Brunello country, with plenty of charm of its own.
Serve: 16 to 18°C. Room temperature in Singapore is too warm for red wine, so give it 20 minutes in the fridge first.
Alcohol: 14.5%
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