Each wine, as is required of all Rossos and Brunellos di Montalcino, was made entirely of the sangiovese grape. It seemed to me, judging strictly by the wine, that the Rosso from La Torre had been picked the earliest. I have noticed among some consumers a tendency to dismiss Montalcino wines in general as somehow not being authentic enough, much in the same way that many have sneered at Bordeaux. While I seized on these three wines for the opportunity they offered to talk about ripeness, other factors also play a role. A crew of grape pickers might not be available at the moment a grower wants to harvest.

Source: New York Times March 29, 2018 16:30 UTC