Palazzo Rosso di Montalcino 2023

Palazzo Rosso di Montalcino 2023, Sangiovese in balance

In this Rosso di Montalcino, the Sangiovese comes from a small clay-limestone vineyard in the southeast of Montalcino, then spends twelve months in large oak containers. I recommend it to anyone looking for a Tuscan red with character, without the available information claiming to describe every nuance in the glass. Its announced profile sits halfway between fruit and spice, with a medium body and a present but measured élevage.

A family estate in southeast Montalcino

The story of Palazzo begins in 1983, when Cosimo Loia acquired the estate that bears his wife's family name, Antoneinette Palazzo. The property lies in a rural setting in southeast Montalcino, in Tuscany, and the Loia-Palazzo family continues its winemaking project there. This Rosso falls under the DOC Rosso di Montalcino appellation and is made from Sangiovese, the central grape of this cuvée as well as of the local identity.

The grapes come from a three-hectare plot at 320 meters of altitude, on soils rich in clay and limestone. The estate indicates it works with organic fertilizers and organic pest-control products. At maturity, the grapes are hand-harvested into crates, with a selection carried out directly in the vineyard. In the cellar, fermentation takes place in stainless steel tanks of 30 to 40 hectoliters, with a 15- to 18-day maceration at controlled temperature, around 30 °C. The wine then ages for about twelve months in 20- to 25-hectoliter Slavonian oak foudres before bottling.

For tasting, the indications remain deliberately general: the available description evokes a lively and complex wine, without detailing its aromas or color. I therefore prefer not to attribute notes of cherry, violet or specific spices that are not documented. The communicated profile places it in the middle of a scale running from fruity to spicy-vinous, and rather on the side of a young wine than of pronounced oak. Its structure is also given as medium: a useful reference if you want a red that holds its own at the table, without expecting excessive power. A score of 91/100 was also awarded to it by James Suckling.

At the table, with red meat

I would serve this Palazzo with red meat, a pairing typically suggested for this wine, and one that naturally gives Sangiovese a place at the table. You can choose it for a meal where the wine accompanies the dish rather than dominating it: its aging in large containers and its balanced profile make it a sensible choice for generous cooking. Serve it during a quiet dinner, taking the time to taste it and form your own impression of its nuances. If you enjoy the reds of Montalcino and want to explore a cuvée from a family estate, this 2023 deserves a place on your table.