Sesti2022 Rosso di Montalcino, Sesti
Tuscany, ItalyVintage: 2022
The Sesti estate is located in the heart of Tuscany, in the Castello Argiano, originally built in 1200. The castle is part of a chain of sight and defense castles, each in sight of the others, built along the Orcia river
Giugi Sesti grew up in Venice and much of his life has been dedicated to the study of astronomy, on which subject he is a published author. For thirty years Giugi organised an opera festival in Tuscany, whilst refurbishing the hamlet of the Castello di Argiano and its 102 hectares. Now primarily run by his daughter Elisa, the winery Sesti makes a world renowned Brunello but if you want the Sesti experience without waiting for the Brunello’s to mature then this Rosso is exceptional.
Crafted using organic and biodynamic wine making principles, this 100% Sangiovese is a delicious expression of Rosso di Montalcino. In the glass it opens with aromas of rosemary, red summer berries and dark chocolate that lead into palate of gorgeous bright red fruit, touches of oak and tobacco, with savoury notes of mushroom.
Why we love it
One of the best, if not the best, Rosso di Montalcino
Whats in the bottle
100% Sangiovese
12 Mixed Bottles *
£28.35
Save £3.15
* As part of a mixed case of any 12 bottles
Free UK delivery on orders over £250. Free South Wales delivery on orders over £100
Tel : 02922 337454
In stock
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Description
By all standards, Sesti is an impressive venture and Giuseppe Sesti is no ordinary winegrower. In 1991, he decided to plant his vines at Castello di Argiano, which he purchased in the 1970s. The progress he has made in such a short time is staggering, especially considering that his background lies in astronomy and music. Sesti wines are widely acknowledged to be, quite simply, some of the finest that Montalcino has to offer energetic, perfumed and seductive. Now expertly assisted by his daughter Elisa, Giuseppe still imparts the direction of one of the most dynamic estates in Tuscany. Giuseppe and Elisa follow organic and biodynamic approaches both in the vineyards and in the cellar
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