2019 Canalicchio di Sopra Rosso di Montalcino Magnum
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How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
What we taste What you taste Click a taste for what it means
The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: full-bodied. Like most red wines from ; 14% alcohol.
Tannin: firm. From ; aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: high. from the warm climate of .
Aromas: earthy notes and red fruit, typical of
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Log inIn 1962, Azienda Agricola Canalicchio di Sopra was founded by Primo Pacenti. The estate is located in the northern part of the municipality of Montalcino. Canalicchio owns 60 hectares of land, of which 15 hectares are planted with vineyards and 2 hectares with olives. For 3 generations, wine has been produced with great passion and skill, using the latest technologies with respect for old traditions and nature. The vines are planted in two different zones in Montalcino, namely: Canalicchio di Sopra and Le Gode di Montosoli. The differences in location and soil provide different types of Sangiovese, which are carefully fused together in the cellars to create a beautiful result.
This Canalicchio di Sopra Rosso is a 100% Sangiovese and is the younger and more versatile version of the Sangiovese with less muscle (but perhaps a little more elegance) than its big brother the Brunello. A wine in which the Sangiovese succeeds in reconciling the fresh characteristics with power and concentration as they can only do in Montalcino. Fantastic structure, concentration, sweet tannins and depth characterize this wine.
Soil
This wine comes mainly from vineyards with soils with a pronounced clay component, which are very rich in magnesium, iron and manganese. In some vintages, a small percentage of the grapes can come from the Montosoli Cru.
Vinification
Alcoholic fermentation in stainless steel vats under controlled temperatures and daily pumping over. Maceration on the skins for 15-20 days, then 12 months maturation in Slavonian oak barrels (50 hl and 25 hl), and French oak barrels (750 litres). This Rosso di Montalcino is produced only from grapes from the youngest vineyards. The grapes from the vineyards that are more than 10 years old are allowed to mature in oak for a few more years to produce Brunello di Montalcino and its Riserva. The youngest vineyards have more abundant fruit and sweeter, silkier tannins, even after a year in wood: that is why they are best expressed in Rosso di Montalcino.
Character
The wine
- 100%
Origin
Bottle
Wine features
Parker
The Wine Advocate
RP 92
Reviewed by:
Monica Larner
Release Price:
$35
Drink Date:
2022 - 2028
The Canalicchio di Sopra 2019 Rosso di Montalcino is a balanced wine with pretty purity and freshness. This estate does a great job with its Rosso and has believed in this category of wine even when others were less enthusiastic. That loyalty shows here in this confident and authentic wine that aspires to ease-of-drinking, acidity and bright primary fruit.
Francesco Ripaccioli of Canalicchio di Sopra opted not to make his Brunello di Montalicino Riserva in 2017, citing the challenges of the vintage that was very hot and dry. Instead, fruit that would have gone toward the Riserva, like the excellent Sangiovese from his Vigna Vecchia Mercatale, went to his annata Brunello di Montalcino instead (reviewed here). He also focused on the 2017 Brunello di Montalcino La Casaccia, which shows very nicely in my opinion. This greater understanding of what can and cannot be accomplished in any one vintage comes from an ongoing effort to study and identify the individual growing sites throughout the property. Francesco has been working hard in this direction for the past 10 years.
Published: Feb 17, 2022
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James Suckling
Canalicchio di Sopra Rosso di Montalcino 2019
Wednesday, August 4, 2021
CountryItaly
RegionTuscany
Vintage2019
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Score
92
Sweet cherries and berries with some walnut and orange peel. Medium-bodied, fresh and vivid. Lightly bitter finish.
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Vinous
92
Drinking Window
2024 - 2032
From: The Rise of Rosso di Montalcino (Oct 2022)
The 2019 Rosso di Montalcino has taken on a hard red candy note in its bouquet that mixes with peppery rose, licorice and wild strawberries. It’s soothingly seductive and classic in feel, as purple-toned inner florals mix with mineral-tinged berries and spices. Sweet tannins linger yet don’t get in the way, as the 2019 literally buzzes with residual energy, while tapering off with an inner earthiness and hints of cherry pits. I expect a long and enjoyable development over time, as this Rosso di Montalcino still aches for a bit more cellaring.
- By Eric Guido on October 2022
Francesco Ripaccioli of Canalicchio di Sopra loves to open verticals. An appointment at Canalicchio di Sopra will almost always include an intimidating lineup of Brunello and Rosso, but I can’t think of a better way to learn about and understand vintages, as well as the evolution that has taken place at this estate. One of the most recent verticals included a 10-vintage lineup of the Rosso di Montalcino, a wine that Francesco Ripaccioli holds dear, as it has never just been a second wine or a way to drum up a quick and easy income. Instead, the Rosso of Canalicchio di Sopra is intended to over-deliver and surpass the expectations of the category. I’ve included most of the notes here as they show how beautifully these wines can mature over time.
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Deze 2019 Canalicchio di Sopra Rosso di Montalcino toont helder rood fruit zoals kers en wilde aardbei, omlijst door bloemige en kruidige tonen van rozen, peper en een vleugje drop, met frisse zuren, zijdezachte zoete tannines en een minerale ondertoon. Dankzij die levendige zuurgraad en elegante tannines snijdt de wijn mooi door het vet van varkens- en lamsvlees en vormt hij een natuurlijke partner voor rijkere pastasauzen en pizza met tomaat of salami, terwijl zijn kruidigheid en structuur ook goed samengaan met gerijpte kazen zoals pecorino; probeer hem bij langzaam geroosterd of met rozemarijn gekruid lamsvlees, gegrilde varkenskoteletjes of een klassieke tomatenragu voor het beste resultaat.
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