2022 Conti Costanti Rosso di Montalcino
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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.
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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 inThe Costanti Rosso di Montalcino is a Classic Rosso from Montalcino from a top producer. In the glass it has a deep ruby red color. The wine is complex on the nose with aromas of ripe cherries, juicy blackberries and blackcurrants. In addition, there are notes of balsamic vinegar and, due to the oak influence, vanilla and toast. The wine develops some sultry aromas of marzipan, caramel and 'game'. In the mouth, the wine is sultry and ripe in attack with a full body and ripe tannins that support the wine beautifully. In the aftertaste, the aromas of ripe fruit and caramel can be found. The wine has undergone 1 year of maturation on 500 liters of oak.
The noble Costanti family is one of the oldest families in Montalcino. The current Conte, Andrea, is a geologist and has been at the helm of the winery since 1983. He knows his trade: the small estate is highly praised among connoisseurs. The wine estate is located two kilometres east of Montalcino and the soil is the famous Tuscan Galestro. The vineyards are high for Brunello: between 330 and 440 metres. In the nineties, the highest vineyards were seen as the absolute limit for ripening Sangiovese, but now, with climate change, this is thought differently. Costanti now benefits from this altitude: the wines are fresher and more delicate than average. Andrea believes in a special system of maturation. After fermentation in stainless steel, all the wine is put in 500-litre barrels for 14 to 21 days, of which a maximum of 20% are new. After a year, the Rosso is bottled. The rest matures on Slovenian oak barrels of an average of 3,000 litres. After another year, it is determined what the special Rosso (Vermiglio) is made of and that is then bottled. The rest matures for another year as Brunello. After these three years of maturation, it is determined whether Riserva is made and if so, which barrels are suitable for this. These are the ones with the highest acidity and firmest tannin, which are suitable for a long bottle maturation.
Character
The wine
- 100%
Origin
Bottle
Wine features
Parker
Rating 91
Release Price $41
Drink Date 2023 - 2027
Reviewed by Monica Larner
Issue Date 9th Mar 2023
Source March 2023 Week 1, The Wine Advocate
The 2020 Rosso di Montalcino shows a slightly darker hue in this sunny vintage and more fruit richness. The bouquet offers ripe cherry, dark currant and soft earth sensations of flower root or potting soil. Andrea Costanti makes a very nice Rosso. The wine drinks with ease and simplicity, showing soft tannins, balanced freshness and bright fruit.
Andrea Costanti has recently completed building a new fermentation room. The winery is 100% organic. Fruit from the Colle al Matrichese, with galestro-rich soils, all goes to the estate's Brunellos.
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The noble Costanti family is one of the oldest families of Montalcino. The current Conte, Andrea, is a geologist and has been at the helm of the winery since 1983. He knows his trade: the small domain is highly praised among connoisseurs. The wine estate is located two kilometers east of Montalcino and the soil is the famous Tuscan Galestro. The vineyards are high for Brunello: between 330 and 440 meters. The highest vineyards were seen in the nineties as the absolute limit for ripening Sangiovese, but now, with climate change, people think differently. Costanti benefits from that height: the wines are fresher and more delicate than average. Andrea believes in a special system of maturation. After fermentation on stainless steel, all wines are placed in 500 liter barrels from 14 to 21 days, of which a maximum of 20% are new. After a year, the Rosso goes into the bottle. The rest matures in Slovenian oak barrels of an average of 3,000 liters. After another year, it is determined what the special Rosso (Vermiglio) is made of and it is then bottled. The rest ripens for another year as Brunello. After these three years of maturation, it is determined whether Riserva will be made and, if so, which barrels are eligible. These are the ones with the highest acidity and firmest tannin, which qualify for a long bottle aging. The Riserva then matures for at least another two years in the bottle, the Brunello one year. Incidentally, this ingenious system lies between 'cuvée selection' and 'vineyard selection': the barrels are selected per vineyard and usually the same pieces of vineyard end up in the same wine. Ian d'Agata of Vinous gave away 98 points in his assessment of almost 200 Brunelli in 2018: to the Riserva 2012 of Costanti! The 'regular' Brunello 2013 received 96 points from him and is therefore also in the top ten. There is only one downside to Costanti: the Brunello, especially the Riserva, needs time to mature to fully bloom!
De 2022 Conti Costanti Rosso di Montalcino toont rijpe kersen, zwarte bessen en bramen met subtiele balsamico-, vanille- en toasttonen en een zwoele ondertoon van marsepein en karamel, ondersteund door volle body en zachte tannines. Omdat de wijn zowel frisse zuurgraad als rijpe structuur heeft, snijdt hij mooi door het vet van rundvlees en lam, geeft hij tegenwicht aan de hartige bitterheid van wild en versterkt hij de umami van gerijpte kazen en tomatenrijke pasta of pizza; extra geslaagd bij gegrild of langzaam gegaard vlees, gestoofde of braadgerechten met rozemarijn en knoflook, en bij een houtgestookte of krokant gebakken pizza met rijke tomatensaus.
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