At a glance

Producer

Valdicava

Region

Rosso di Montalcino DOC, Tuscany, Italy

Grape variety

Sangiovese (Brunello clone)

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$25-$35 (Wine-Searcher retail, 2024; average $31)

Tasting profile

Bright red cherry, sour plum, dried herbs (thyme, oregano), violets; hints of leather and earthy undertones, touch of balsamic; moderate tannins, fresh acidity, medium body.

Evolution: Primary red fruit has mellowed; more earthy, leathery, and dried herb notes emerging; acidity remains but fruit gradually receding.

At peak: At peak (2016-2021), the wine combined vivid cherry fruit with lively acidity and subtle savory development; currently leaning more savory and earthy as freshness gently fades.

Structure

Acidity

Medium+; lively acidity remains, contributing to freshness and food pairing flexibility.

Tannins

Medium with softening but present grip typical of Sangiovese; not as robust as Brunello but sufficient for modest aging.

Alcohol

13-14% abv (typical for Valdicava Rosso; integrated, not overpowering).

Aging potential

8-10 years from vintage; not intended for Brunello-level longevity but ages well for Rosso.

Drinking window

Peak drinking

2016 to 2021

Optimal window

2015 to 2023

Current status

Ready now; at or slightly past peak for optimal freshness but still enjoyable.

Current condition

The wine is mature, with softening tannins, tertiary notes emerging, but still balanced. Drink soon before further fading.

Valdicava's Rosso di Montalcino, especially in a good vintage like 2013, offers moderate aging potential due to quality Sangiovese and careful winemaking. Peak is typically reached after 3-7 years when primary fruit, acidity, and tannins are in balance but before tertiary notes dominate. Past peak, the wine softens, fruit recedes, and earthy notes predominate. By 2024, it’s at the outer edge of its window—enjoyable but best consumed soon.

Food pairing

Classic Tuscan fare: pappardelle with wild boar ragù, grilled pork loin with rosemary, roast chicken, Pecorino Toscano cheese, or earthy mushroom risotto. The wine’s acidity and mild tannin structure make it an excellent match with tomato-based sauces and herb-infused meats.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (30 minutes) — Decanting helps aerate and bring out mature secondary aromas, integrating any lingering tannin and allowing the wine to open fully.

Sustainability

Sustainability score: 6/10

Predominantly organic farming; minimal intervention; selective vineyard management; hand-harvesting.

Valdicava is known for environmentally mindful viticulture in Montalcino. Though not certified, organic practices and traditional methods are used, resulting in relatively responsible production but lacking formal sustainability labels.