2016 La Fortuna Rosso di Montalcino

SKU #1376415

Rosso di Montalcino too often sits in the shadow of its much bigger brother, Brunello. But some estates put nearly the care and expense into their Rosso as their big guns, and La Fortuna is clearly an example of this sort of winemaking. Intense in terms of fruit, but showing off admirable acidity, this is spicy, full bodied, dry and rich with a softness hiding amid all that tannic structure. A wine to drink while your Brunello ages, yes, but a quality wine nonetheless. From vines 15-25 years of age, aged for one year in barrique, 6 months of this in French oak.

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Price: $17.99

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By: Jacques Moreira | K&L Staff Member | Review Date: 9/30/2019 | Send Email
Incredibly attractive aromatics of cocoa powder, plums and exotic woodsy spices. The palate delivers a very pleasing experience, that follows the nose. La Fortuna Rosso 2016 is stunningly good, and an absolutely no-brainer!

By: Rachel Alcarraz | K&L Staff Member | Review Date: 10/4/2018 | Send Email
I stocked as many 2015 Rossos as I could get thinking that the 2016 vintage would let me down. Luckily I was completely wrong. As the new vintage has trickled into the store, not a single bottle has been less than outstanding. The La Fortuna rosso is perfumed with dried violets, soft spice and ripe raspberries. It is perfectly balanced with long, lean acidity and integrated tannins.

By: Sharon Kelly | K&L Staff Member | Review Date: 9/22/2018 | Send Email
Sangiovese is my favorite go-to wine - it has yet to let me down when I am in a pinch or can't make up my mind. This one is dusty, showing a charmingly tart personality with cherry, orange rind, crushed stones, some juicy acid and a pleasantly tannic profile. A great wine with pizza, pasta, muchroom risotto or, when you’re pressed for time, a roasted chicken from the store (another favorite go-to).​

By: Mike Parres | K&L Staff Member | Review Date: 9/11/2018 | Send Email
This Rosso reveals a gorgeous core of perfumed ripe fruit, plum, cassis and kirsch, some leather and cola mid-palate and earthiness that meld into bitter cocoa powder, spices and minerals on the finish. Lush, ripe and flows across your palate. Wow, that’s a lot of wine for under twenty bucks!

Additional Information:



- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world.


Alcohol Content (%): 14