About this wine
Conceived by Altesino with the 1989 harvest as an 'everyday wine' concept later adopted widely across Tuscany, this Rosso Toscana IGT blends roughly 80% hand-harvested Sangiovese with Merlot and Cabernet Sauvignon. Vibrant ruby red with aromas of ripe berries and forest fruit, it is supple, well-balanced, and immediately approachable.
A no-fuss, fruit-forward red that's easy to enjoy on any weeknight.
Sommelier's Note
"This is the wine that helped popularize the whole 'everyday Super Tuscan' category — proof that Altesino's craftsmanship shows even at the entry level."
Food Pairings
Versatile with cured meats, margherita pizza, tomato-sauced pastas, and mild aged cheeses.
When to drink it
Casual gatherings, aperitivo, and simple weeknight meals
Specs
- Grape Varieties
- Sangiovese, Merlot, Cabernet Sauvignon
- Style
- Red
- Alcohol
- 13.5%
- Price Range
- $16-24
Terroir & Winemaking
Cold-soaked and fermented in stainless steel, then aged up to eight months in tank and roughly three months in bottle — a short, fruit-preserving regime designed for early drinking.
Frequently Asked Questions
- What grapes are in Rosso Toscana?
- Roughly 80% Sangiovese blended with Merlot and Cabernet Sauvignon.
- Is it meant for aging?
- No, it is designed as an early-drinking, fruit-forward wine — enjoy it within a few years of the vintage.
- What food pairs well with it?
- Cured meats, pizza, tomato-based pasta, and mild cheeses.
- How is it different from Rosso di Montalcino?
- Rosso Toscana is a broader IGT blend including Merlot and Cabernet, while Rosso di Montalcino is 100% Sangiovese from the Montalcino zone.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
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Altesino's flagship Brunello di Montalcino DOCG is a blend of Sangiovese Grosso from the estate's various crus (Altesino, Macina, Pianezzine, Castelnuovo dell'Abate). Aged a minimum of two years in oak followed by bottle refinement, it shows classic notes of dried cherry, forest floor, licorice and pressed violets, with velvety tannins and a chalky, floral finish.
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RedSangiovese
Produced only in exceptional vintages from a rigorous selection of the estate's best Sangiovese Grosso grapes, this Riserva DOCG receives extended oak aging for greater structure and longevity. Expect layered aromas of dried cherry, purple plum, licorice, tea leaf and dusty limestone, with a fuller body and firmer, more age-worthy tannins than the base Brunello.
ブルネッロ・ディ・モンタルチーノ モントゾーリ
Brunello di Montalcino Montosoli
RedSangiovese
First released in 1975, Montosoli was the wine that introduced the concept of the single-vineyard ('cru') Brunello to Montalcino, and remains one of the region's most celebrated bottlings. Sourced from a five-hectare plot on the Montosoli hillside (350-400m altitude, marl and limestone soils) northeast of Montalcino, it offers black cherry, blackberry, violet, licorice, vanilla and a hint of pink peppercorn, with vibrant acidity and dense, fine-grained tannins that support 20-30 years of aging.
ロッソ・ディ・モンタルチーノ
Rosso di Montalcino
RedSangiovese
Made entirely from select Sangiovese Grosso grapes grown on the younger vines of the Altesino, Pianezzine, Macina and Castelnuovo dell'Abate vineyards, this Rosso di Montalcino DOC is the estate's more immediate, fruit-forward red. Expect ripe blackberry and dark cherry aromas with hints of leather and mesquite, framed by softer tannins than the Brunello bottlings.
パラッツォ・アルテジ
Palazzo Altesi
RedSangiovese
A 100% Sangiovese Toscana IGT made using partial carbonic maceration, giving Palazzo Altesi a softer, more perfumed expression of the variety than Altesino's DOCG bottlings. Named after the estate's 14th-century palazzo, it shows delicate aromas of violet, wild berries and smoke, aged around a year in French oak.
アルテ・ダルテジ
Alte d'Altesi
RedCabernet Sauvignon · Sangiovese · Merlot
One of Altesino's flagship 'Super Tuscan' blends, Alte d'Altesi combines Cabernet Sauvignon, Sangiovese and Merlot for a powerful yet balanced red. Gently pressed and fermented in steel before aging 12-14 months in medium-toasted Allier barriques, it shows dense dark fruit and a firm structure that pairs well with rich, protein-forward dishes.