The 2012 Le Potazzine Rosso di Montalcino cuts a beautiful figure in the glass, its brilliant deep ruby color sparkling in the light. Happily, the pleasure is not only for the eye to enjoy. The wine’s aroma flows harmoniously from the glass. A beautiful floral bouquet blends with the scents of cherry, wild raspberry and the good earth of Montalcino – Tuscany’s premier terroir. On the palate, the wine offers up plenty of berry flavors, menthol, and subtle spice tones, all wrapped in a silky, textured frame. Bottled un-filtered, this wine retains every bit of its flavor, without a harsh edge, which is unlike many other Rosso di Montalcino wines that finish hard. In the 2012 Potazzine Rosso, ripe tannins frame the wine’s gorgeous fruit and bode well for future ageing, but who can resist this beauty now? For optimal enjoyment, we suggest pouring the wine in a decanter at least an hour ahead of serving. Anticipated maturity: 2014-2020.
Typically, the finest wines of Montalcino are meant to be brought to table; the oenological treasures of this magical land are neither by nature nor design quaffing reds meant for the tasting bar. However, in respect to Gorelli’s 2012 Le Potazzine Rosso di Montalcino, one can have it all. Le Potazzine’s 2012 Rosso is lush and pleasing all on its own, so pour a glass and enjoy it while you wait for dinner. But be sure to save a glass or have another bottle on hand when the meal arrives, as one can greatly magnify the pleasure by serving Le Potazzine’s 2012 Rosso with spit roasted chicken, veal chops, pork tenderloin, tender strips of marinated beef served with morels, and a variety of bean, lentil and risotto dishes. Lamb stew, fresh pork tenderloin sausage, and creamy pastas also provide wonderful accompaniments to the Gorellis’ sophisticated Rosso di Montalcino. Good old fashioned American fare will do justice to this wine, too, so don’t be afraid to rustle up your favorite home cooked meal. Buon Appetito!
Le Potazzine was established in 1993 by Giuseppe and Gigliola Gorelli, the year their daughter Viola was born. The estate’s vineyards extend for a mere 12.5 acres, all registered for the production of Brunello, so only Sangiovese is grown at Le Potazzine. Approximately 8.5 acres of vines are close to the newly built cellars and homestead and the rest lie nearby in the area of Sant’Angelo in Colle.
The area around Le Potazzine is high and breezy, so that there is little disease to contend with. Consequently, sustainable agricultural practices are pursued, which shows in the estate’s pure tasting, un-filtered wines. The vineyards are worked entirely by hand, and the harvest is completely manual, too. Giuseppe believes in traditional and natural vinification, which means long fermentation and maceration times on the skins (approximately one month) with indigenous yeasts and without temperature control. Once made, the wines rest in traditional Slavonian oak casks. The result is wines that possess great structure and are extremely pleasant to drink with supple, elegant tannins. Whether it is Le Potazzine’s Brunello di Montalcino or Rosso di Montalcino, one can expect bright flavors and supreme balance.
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