Tenute del Cerro Rosso di Montepulciano DOC 2024

Tenute del Cerro Rosso di Montepulciano DOC is a vibrant and youthful expression of Tuscany, made primarily from Sangiovese grown on the rolling hills surrounding Montepulciano. Fresh and lively on the nose, it offers aromas of red cherry, raspberry and wild berries, accented by hints of violet, gentle spice and a touch of soft earthiness. The palate is medium-bodied, bright and approachable, with silky tannins, juicy acidity and a beautifully balanced, fruit-forward profile. Elegant yet easy-drinking, this Rosso captures the charm and immediacy of the region in a modern, refreshing style.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Elegant
Grape Varietal: Sangiovese
Tastes Like: Comparable to a Chianti Classico, with ripe cherries, red currants, spice, and a savoury earthiness balanced by vibrant Tuscan acidity.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Clay and limestone soils
Aging: 6 months in stainless steel
Serving Temperature: 16-18°C

Tenute del Cerro is a distinguished estate in Tuscany, committed to producing wines that reflect the essence of Montepulciano's terroir. Their Rosso showcases balance, freshness, and an approachable style.

Seafood: Grilled tuna or salmon with capers.
Poultry: Roast chicken or turkey with herbs.
Vegetarian: Tomato and basil pasta or mushroom risotto.
Meat: Pork loin, lamb chops, or beef meatballs.

Pecorino Toscano: Nutty and savoury, enhancing the wine's acidity.
Fontina: Mild and creamy, balancing the wine's tannins.
Grana Padano: Umami-rich and nutty, complementing the wine's freshness.
Ricotta Salata: Light and tangy, matching the wine's vibrant character.

Pici all’Aglione (Tuscan Handmade Pasta with Garlic Tomato Sauce)

Ingredients:

• 400 g pici pasta (or thick spaghetti)
• 4 large cloves of Aglione garlic (or regular garlic, if unavailable)
• 3 tbsp extra virgin olive oil
• 400 g canned peeled tomatoes
• 1 pinch chilli flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, to garnish
• Freshly grated Pecorino Toscano, to serve

Instructions:

1. Peel and crush the garlic cloves gently with the flat of a knife.
2. Heat olive oil in a pan over low heat, then add the garlic and cook slowly until soft and aromatic, without browning.
3. Add the tomatoes, crushing them with a spoon. Season with salt, pepper, and chilli flakes if using. Simmer gently for 20-25 minutes, stirring occasionally.
4. Cook the pici pasta in salted boiling water until al dente. Drain, reserving a little pasta water.
5. Toss the pasta with the sauce, adding a splash of pasta water if needed to help it coat evenly.
6. Serve hot with fresh basil and a sprinkle of Pecorino Toscano.
7. This rustic Tuscan favourite pairs beautifully with Tenute del Cerro Rosso di Montepulciano - the wine’s bright cherry fruit and lively acidity cut through the rich tomato and garlic sauce, creating a fresh and balanced harmony.