Were he writing about wine, Shakespeare would not have proclaimed ripeness all, but tension. Of course his version is more euphonious, and ripeness is necessary, but without the balancing tension of acidity a big, fruit-driven wine like Rosso di Montalcino is boring and flabby. In the hills around Montalcino, Gianni Pignattai tends vines of the small-berried Brunello clone of Sangiovese as they ripen in the warm days, then, in the cool, high-altitude evenings, build a store of balancing acidity. The result of his hand-harvesting, painstaking work is a ripe, balanced, easy-drinking wine with rich dark fruit of clean blackberry and dried black cherry, a light touch of savory herbs with tannins and acidity in that perfect balance.
Pairing: Full and satisfying, it pairs well with ravioli stuffed with sweet sausage, classic meat lasagna, or smoky barbecue.
REGION: Montalcino, Tuscany, ITALY