"Bonsai" Rosso di Montalcino 2010

750ml

Overview

The 2010 Bonsai Rosso di Montalcino from Podere Le Ripi is a testament to the estate’s pioneering spirit and commitment to crafting exceptional wines. Sourced from the world’s densest vineyard planting, with over 62,500 vines per hectare, this wine is a rare and highly concentrated expression of Montalcino’s terroir. The 2010 vintage, regarded as one of the greatest in Montalcino’s history, offers remarkable balance, depth, and longevity, showcasing the potential of this unique vineyard.

Vinification and Aging

• Fermentation: Spontaneous fermentation with indigenous yeasts in open-top wooden vats.
• Maceration: Extended maceration for approximately 50 days to enhance extraction.
• Aging: Aged for 30 months in large Slavonian oak casks, followed by extended bottle aging before release.

Tasting Notes

• Appearance: Deep garnet red with brick-hued reflections, indicating graceful aging.
• Aroma: Complex and evolved, featuring dried red berries, black cherries, and crushed violets, alongside hints of leather, tobacco, and forest floor.
• Palate: Silky and well-structured, with layers of ripe red fruit, blood orange, and savory herbal notes. The tannins are fine-grained yet firm, lending the wine an elegant backbone.
• Finish: Exceptionally long and persistent, with lingering earthy minerality, balsamic hints, and a touch of spice.

Food Pairing

The 2010 Bonsai Rosso di Montalcino pairs beautifully with truffle-infused dishes, braised meats, wild boar ragù, and aged cheeses like Parmigiano-Reggiano or Pecorino Toscano. It also complements complex, slow-cooked stews and herb-crusted lamb.

Serving Recommendations

• Serving Temperature: 18–20°C (64–68°F).
• Decanting: Recommended for at least 2 hours before serving to allow its mature aromas and flavors to fully express themselves.

Aging Potential

Now in its prime, the 2010 Bonsai Rosso di Montalcino still has the ability to evolve gracefully over the next 10–15 years, continuing to develop greater nuance and depth.