Rosso di Montalcino Deimassi 2020
The name Deimassi comes from the large stone blocks that make up the terrace wall supporting the vineyard. These emerged from the ground during the preparation work for the planting, carried out in 2008. The large stones together with friable clay connote this small plot initially intended for the production of Brunello di Montalcino.
The 2020 vintage
The 2020 harvest at Castiglion del Bosco was characterized by a dry winter, with below-average rainfall, but we recovered widely in May, which was quite cool and rainy. This helped the plants in their first vegetative phase. This year’s harvest is distinguished by a particularly hot and dry.
The first precipitation arrived at the end of August, which was essential to start evaluating and observing the ripening of the grapes. From this moment, however, the temperatures did not drop and there was not enough thermal excursion between day and night to hold back the ripening process.
Tasting notes
“Spicy, enveloping and mineral aromas for a strong, rich Sangiovese. Great tannic balance that expresses itself in a balanced, persistent way even after a one year of barrel aging.” – Cecilia Leoneschi, October 2022
Appellation: Rosso di Montalcino DOC
Grapes: Sangiovese 100%
Harvest period: Second half of September
Soil profile: Medium textured with clay
Elevation: 300 metres above sea level
Training system: Guyot
Vineyard density: 4,500 vines/ha
Vineyard yield: 70 q/ha
Maturation: 12 months in barrels and 4 months in bottle
Production: 10.000 bottles in 0.750 formats
Alcohol volume: 14%
Rosso di Montalcino Deimassi 2020
40,00€
Food Pairing
Spaghetti, Calamari Zimino, Cream of Lardo, Oyster with Squid Ink
Pairing the new Rosso di Montalcino Deimassi with Spaghetto, Calamari Zimino, Cream of Lardo and Oyster with Squid Ink best summarizes the balance between the freshness of the wine and the dish, alike in intensity and brilliance, as well as the contrasts between the recipe’s sweetness and the pleasing sharpness of a young, vibrant Sangiovese. This wine comes from a selection of the best grapes grown in the vineyard of the same name, located in the northern part of the estate, which acquires greater complexity and body in this new expression.
Recipe by Matteo Temperini, Executive Chef at Ristorante Campo del Drago
