Rosso di Montalcino is the baby brother of Brunello di Montalcino, usually made with grapes from younger vines and only aged one year before release compared to Brunello's four. This example from Podere Brizio is made using the local strain of the Sangiovese grape, fermented using wild yeasts before a 12-month maturation in large French oak barrels (5,400 litres, to be precise), followed by time in bottle. These giant casks, 24 times larger than a barrique, don't impart much wood flavour so you get all that Sangiovese magic.
