When my fifty-fifth birthday arrived this year, I didn’t reach for a powerful red, nor an elegant Champagne, nor a juicy Franciacorta. No, I drank a stunning rosé on my birthday, perhaps the most important and most celebrated of all the Italian rosés (and probably the most expensive, since more than one online wine store offer it at Euro 33). I’m talking about the Rosato di Toscano, 100% Sangiovese, created by the Gentleman of Brunello, Franco Biondi Santi on his Tenuta del Greppo estate in Montalcino.
On another occasion, I wrote the following about this wine: It is the youngest child of the Greppo estate, a wine obtain by vinifying estate-grown Sangiovese at 16-18° C. without skin contact, aged for 18 months in stainless steel. We could call it a youthful Sangiovese, a quasi Brunello… in pink, obtained from young vines roughly 5 to 10 years in age. The vineyards are located in zones rich with stony subsoil and galestro [schist], with exposition to the North-East, South, and North, and elevation ranging from 250-500 meters.
I drank the 2008 Rosato di Toscana by the great Franco Biondi Santi with a simple however delicious, everyday dish: exquisite beef meatballs braised in tomato sauce and paired with green beans that had been sautéed with bread crumbs. We’re talking about enthusiasm cubed here: a truly extraordinary rosé in every sense.
Light cherry in color, jus of squab with an orange hue. Dry and direct on the nose, very salty and focusedd, dominated by red cherry followed by a gradual evolution of citrus ranging from pink grapefruit to mandarin oranges and citron. Then came notes of multi-colored Mediterranean maquis, tomato leaf, flint, and hints of rose. Together, they created a weave of color and mosaic of aroma.
Ample in the mouth, juicy, overflowing with personality and refined, ample layers of texture. Well structured on the palate, with vertical depth, endowed with focus, an absolute release of magnificent vitality and complexity.
A stony, salty wine, with perfect balance of fruit, acidity, and tannin (the magnificent tannin of Sangiovese from Montalcino). Great harmony, extreme polish, aristocratic elegance, and absolute drinkability despite the 13.5% alcohol and richness of this highly enjoyable Rosato di Toscana.
It would be suited to a wide variety of dishes, from Caciucco alla Livornese to fish soup, to baby octopus cooked in red wine to braised calamari with peas. But it also could be paired with a roast beef, braised beef, or even veal… and even a well-stocked pizza. Why not?
The greatest of Italian rosés and one of the greatest rosés in the world, including France. Chapeau bas!