Tasting & Production Notes
The Rosso del Palazzone is a blend of different vintages, so we may not put a year on the label. The wine is produced with Sangiovese grapes and is an authentic expression of Tuscan terroir. Whenever possible, we declassify a portion of our Brunello to be blended with the Vino Rosso barrels to result in greater complexity.
Born of our desire to return to the tradition of “Il vino di tutti i giorni” - a wine for everyday, our Rosso, a very pleasing wine of great drinkability revisits the ideas of the old customs of wine and food of the people in Tuscany and Montalcino.
This wine is fresh and fruity, yet expresses all of the elegance and energy of Sangiovese.
Lot Numbers
Lot 01/22 | |
Grape varietal: | Sangiovese |
Composition: | A blend of different vintages, primarily 2021 |
Total production: | 6,954 0.75 Liter bottles |
Bottled: | 06.09.22 |
Lot 02/21 | |
Grape varietal: | Sangiovese |
Composition: | Something old and something new. A blend of different vintages, primarily: 2019-2020-2021 |
Total production: | 7,905 0.75 Liter bottles |
Bottled: | 14.12.21 |
Food Pairings
This versatile wine is an excellent wine “a tutto pasto”, i.e. suited to all courses, in particular vegetable soup, cheese and first and second courses featuring red meat. Tortelli maremmani di ricotta e spinaci al tartufo bianco Spinaci and ricotta tortelli with white truffle Pair with Il Palazzone Rosso del Palazzone Recipe by Roberto Rossi, Chef at acclaimed restaurant Il Silene, Seggiano, Italy http://www.ilsilene.it/EN/persone.html
Serves 8 people (total of approximately 40 tortelli)
INGREDIENTS For the pasta
$3 cups flour
4 eggs
1 tablespoon extra virgin olive oil
$3 cups flour
1 cup buckwheat flour
1 2/3 teaspoon salt
INGREDIENTS For the tortelli filling
fresh chard, cut small
2½ cups sheep’s milk ricotta
8 ounces fresh spinach, cut small 5 ounces
fresh chard, cut small
$2 tsp grated nutmeg
2 eggs
1½ cup grated parmesan
$2 tsp grated nutmeg
Pinch of salt
$2 ½ cups grated parmesan
INGREDIENTS For the dressing
½ cup melted butter
$2 ½ cups grated parmesan
1 ¼ cup shaved white truffle
To prepare the dough: Sift the flour into a flat surface, forming a volcano like structure with a dip in the middle. Break the eggs into the dip, and add the oil and salt. Mix everything together to get a soft ball of dough. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
To prepare the tortelli: After the dough has chilled, roll the pasta into thin sheets with a rolling pin. Cut the sheet into long strips, about 2 inches wide, and spoon the filling onto the strips (on the edge closest to you, not in the middle of the strip). Fold the pasta in half and press the outsides of the tortello by hand to seal it. Trim the border of the tortello with a pasta cutter or a knife. To serve: Boil the tortelli in generously salted water to cook, until they start to float. Place five tortelli on each plate, and drizzle with the melted butter, the freshly grated parmesan and the shaved slices of white truffle.
ROBERTO ROSSI Loc. Pescina 58038 Seggiano, Grosseto, Italy tel +39 0564 950 805 fax +39 0564 950 553 info@ilsilene.it www.ilsilene.it
Reviews
WINE ADVOCATE - NOVEMBER 2020 - 89 PTS (M.L.)
The Il Palazzone NV Rosso del Palazzone (with exactly 6,008 bottles made) is an equal blend of Sangiovese from the 2019 and the 2016 vintages (Lot 1/20). This estate has made this wine for over 15 years, and it represents a byproduct of the manner in which this estate blends its Brunello. The best lots go to the Brunello, and what's leftover is assembled to make this playful wine. This Rosso is redolent of bitter almond, fresh cherry and raspberry, revealing a very fresh and informal approach. Drink 2021-2026.
The Il Palazzone NV Rosso del Palazzone (with exactly 6,008 bottles made) is an equal blend of Sangiovese from the 2019 and the 2016 vintages (Lot 1/20). This estate has made this wine for over 15 years, and it represents a byproduct of the manner in which this estate blends its Brunello. The best lots go to the Brunello, and what's leftover is assembled to make this playful wine. This Rosso is redolent of bitter almond, fresh cherry and raspberry, revealing a very fresh and informal approach. Drink 2021-2026.
WINE ADVOCATE - OCTOBER 2020 - 90 PTS (M.L.)
Il Palazzone's NV Rosso del Palazzone is a pure expression of Sangiovese with 90% of the fruit from the 2016 vintage and 10% from the much hotter and riper 2017 vintage (Lot 1/19). This interesting blend of vintages offers the focus and definition of the 2016 season with some of the darker and jammy tones of 2017, but these contrasting profiles have been nicely ironed out and balanced. Enjoy it with a pappardelle and ragù. Some 8,230 bottles were produced. Drink 2020-2026.
Il Palazzone's NV Rosso del Palazzone is a pure expression of Sangiovese with 90% of the fruit from the 2016 vintage and 10% from the much hotter and riper 2017 vintage (Lot 1/19). This interesting blend of vintages offers the focus and definition of the 2016 season with some of the darker and jammy tones of 2017, but these contrasting profiles have been nicely ironed out and balanced. Enjoy it with a pappardelle and ragù. Some 8,230 bottles were produced. Drink 2020-2026.
TUSCAN VINES - OCTOBER 2020 - 90 PTS (J.F.)
The current release of the Il Palazzone Rosso del Palazzone is a combination of two phenomenal vintages blended in equal proportion; 2016 and 2019. Depending upon the lot in question, the wine has spent 10-24 months in Slavonian barrels. Following the wood maturation, the wine spends about 2 months in bottle prior to release. As a result, this Rosso retains a wonderful degree of freshness. In the glass, the wine is a brilliant violet color. Without being decanted, it was immediately expressive. Ripe notes of crushed cherry, fresh floral tones and soft chestnut aromas are very pretty. On the palate, the wine is wonderfully fresh. Ripe, juicy, sapid notes of crushed wild berry are medium bodied and backed by sandalwood, tobacco and fennel notes. This is better than some Brunello I’ve tasted from recent weaker vintages and is a very nice value. This will easily drink well over the next 3-5 years and at its price point presents a very attractive alternative to the weaker vintage Rosso di Montalcino that are currently on the market. If you want to be certain you’re purchasing the precise wine as described above, the Lot number is written in tiny font at the bottom right of the front label. This is Lot 1/20 and in the picture above you can see “Lotto 01/20” in the lower right. Salute!
The current release of the Il Palazzone Rosso del Palazzone is a combination of two phenomenal vintages blended in equal proportion; 2016 and 2019. Depending upon the lot in question, the wine has spent 10-24 months in Slavonian barrels. Following the wood maturation, the wine spends about 2 months in bottle prior to release. As a result, this Rosso retains a wonderful degree of freshness. In the glass, the wine is a brilliant violet color. Without being decanted, it was immediately expressive. Ripe notes of crushed cherry, fresh floral tones and soft chestnut aromas are very pretty. On the palate, the wine is wonderfully fresh. Ripe, juicy, sapid notes of crushed wild berry are medium bodied and backed by sandalwood, tobacco and fennel notes. This is better than some Brunello I’ve tasted from recent weaker vintages and is a very nice value. This will easily drink well over the next 3-5 years and at its price point presents a very attractive alternative to the weaker vintage Rosso di Montalcino that are currently on the market. If you want to be certain you’re purchasing the precise wine as described above, the Lot number is written in tiny font at the bottom right of the front label. This is Lot 1/20 and in the picture above you can see “Lotto 01/20” in the lower right. Salute!
WINE ADVOCATE - JANUARY 2020 - 88 PTS (M.L.)
This wine from Il Palazzone has no vintage date because it represents a blend of multiple vintages. The grape used to make the NV Rosso del Palazzone is exclusively Sangiovese, and the fruit is sourced from three separate areas of Montalcino. The lot number printed on each bottle tells you the specific blend of vintages if you check for it on the estate website. My lot number 01/18 represents a blend of 80% from the 2016 vintage and 20% from the 2017 vintage. This is a sporty and fresh expression that would pair with pasta or your favorite pizza combination. You get bright cherry and wild berry aromas. This is a simple, honest and straightforward expression from Tuscany. Technically, it has no appellation and is just recorded as Vino Rosso. Some 8,230 bottles were made. Drink 2020-2023.
This wine from Il Palazzone has no vintage date because it represents a blend of multiple vintages. The grape used to make the NV Rosso del Palazzone is exclusively Sangiovese, and the fruit is sourced from three separate areas of Montalcino. The lot number printed on each bottle tells you the specific blend of vintages if you check for it on the estate website. My lot number 01/18 represents a blend of 80% from the 2016 vintage and 20% from the 2017 vintage. This is a sporty and fresh expression that would pair with pasta or your favorite pizza combination. You get bright cherry and wild berry aromas. This is a simple, honest and straightforward expression from Tuscany. Technically, it has no appellation and is just recorded as Vino Rosso. Some 8,230 bottles were made. Drink 2020-2023.
JANCIS ROBINSON – JUNE 2009
Rosso del Palazzone NV Vino da Tavola is in effect a baby Brunello di Montalcino at a fraction of the price of the real thing. Because it’s a blend of Sangiovese from the highly successful 2006 and 2007 vintages, it has to be described as a table wine and foregoes the right to a vintage date on the label but it is what Il Palazzone produce instead of a Rosso di Montalcino. The blend I tasted is known as 01/08, the second version, but a third version, based on 2008, will probably be launched in January 2010. The Gambero Rosso guide admits that quality has increased since New York banker Richard Parsons bought this small estate with its mere three hectares of vineyards in 2000. I was impressed by their Brunello di Montalcino 2001, giving it 17 points out of 20, and their current vintage also stood out in my extensive tasting of 2004 Brunellos in Verona in Italy. (I’ll be publishing my tasting notes very soon.) It is pure Sangiovese with a hint of the warmth of this corner of south- eastern Tuscany – much lusher than the average Chianti – but without any excesses of oak or alcohol. The wines, made with oenologist Paolo Vagaggini, are aged in varying sizes of cask. I would happily drink this any time over the next two years and would pat myself on the back for having found such an honest, pleasurable message in a bottle from Tuscany. It keeps well in an opened bottle for several days, by the way (a good sign that it migrated from tasting to dining table in my house). This wine won a bronze medal in the recent Decanter World Wine Awards, but I’m sure they didn’t make any connection with head office, however tangential nowadays.
Rosso del Palazzone NV Vino da Tavola is in effect a baby Brunello di Montalcino at a fraction of the price of the real thing. Because it’s a blend of Sangiovese from the highly successful 2006 and 2007 vintages, it has to be described as a table wine and foregoes the right to a vintage date on the label but it is what Il Palazzone produce instead of a Rosso di Montalcino. The blend I tasted is known as 01/08, the second version, but a third version, based on 2008, will probably be launched in January 2010. The Gambero Rosso guide admits that quality has increased since New York banker Richard Parsons bought this small estate with its mere three hectares of vineyards in 2000. I was impressed by their Brunello di Montalcino 2001, giving it 17 points out of 20, and their current vintage also stood out in my extensive tasting of 2004 Brunellos in Verona in Italy. (I’ll be publishing my tasting notes very soon.) It is pure Sangiovese with a hint of the warmth of this corner of south- eastern Tuscany – much lusher than the average Chianti – but without any excesses of oak or alcohol. The wines, made with oenologist Paolo Vagaggini, are aged in varying sizes of cask. I would happily drink this any time over the next two years and would pat myself on the back for having found such an honest, pleasurable message in a bottle from Tuscany. It keeps well in an opened bottle for several days, by the way (a good sign that it migrated from tasting to dining table in my house). This wine won a bronze medal in the recent Decanter World Wine Awards, but I’m sure they didn’t make any connection with head office, however tangential nowadays.
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