Patrizia Cencioni, Rosso Di Montalcino, 2020
Patrizia Cencioni, Rosso Di Montalcino, 2020
- Red Still
- 75.0cl
- 13.5%
- Sangiovese
Made exclusively from 100% Sangiovese, Patrizia Cencioni Rosso di Montalcino 2020 is a classic expression of Montalcino, crafted from estate-grown fruit on the south-eastern slopes of the appellation. The warm, balanced 2020 vintage produced wines with generous fruit, supple tannins and excellent freshness, resulting in a Rosso that is both approachable and beautifully refined. Gentle ageing in oak enhances the wine's complexity without overshadowing its vibrant character.
The nose is lifted with aromas of ripe cherry, red plum and wild strawberry, complemented by notes of violet, dried herbs and a touch of sweet spice. The palate is smooth and elegant, with juicy red fruit, fine-grained tannins and bright acidity bringing freshness and balance, while a subtle savoury note adds depth to the lingering finish.
An excellent match for pappardelle with wild boar ragù, grilled lamb chops, porcini mushroom risotto or mature Pecorino, this is a polished, food-friendly Tuscan red that showcases the purity and finesse of Sangiovese.
- ❖ ABV: 13.5%
Grapes
Sangiovese
Vintage report
The 2020 growing season in Tuscany threw everything it had at the vines, then delivered one of those dramatic turnarounds that makes wine people believe in providence. A cold, wet spring delayed budbreak and kept everyone on edge about flowering, whilst summer brought punishing heat that had producers reaching for shade nets and irrigation systems. Just when the vintage looked destined for mediocrity, September arrived with cooling temperatures and crucial rainfall that allowed the grapes to recover their composure and ripen properly rather than simply desiccate on the vine.
What emerged from the cellars shows Tuscany's resilience in fine form. The Sangiovese displays more immediate charm than we often see from the variety, with bright cherry fruit that doesn't sacrifice the underlying structure that makes Chianti and Brunello age so gracefully. Super Tuscans from the coastal areas fared particularly well, where Cabernet Sauvignon and Merlot thrived in the maritime influence and produced wines with both power and freshness. Most 2020s are drinking beautifully now, offering accessibility without compromising their long-term prospects, and we suspect the best will reward cellaring for another decade or more.
Tasting Notes
AppearanceBright, medium ruby with a translucent rim that speaks to Sangiovese's natural elegance rather than weight.
NoseRipe cherry and red plum lead, with wild strawberry close behind — the kind of fresh, sun-warmed fruit that the 2020 vintage delivered in abundance. Violet and dried herbs add lift, and there's a whisper of sweet spice from the oak that frames rather than dominates.
PalateSmooth and immediately engaging, with juicy red fruit carried on bright acidity — the hallmark of good Montalcino Sangiovese. The tannins are fine-grained and well-integrated, giving the wine structure without any austerity, while a subtle savoury undercurrent keeps things interesting.
FinishClean and persistent, with a pleasing savouriness and just enough grip to remind you this is wine built for the table.
Overall impressionA Rosso that does exactly what the appellation promises: the pleasure of Montalcino, now.
Food Pairings
In Tuscany, a Rosso di Montalcino like this would barely make it past the antipasto course without a plate of pappardelle al cinghiale — wide ribbons of pasta with a slow-cooked wild boar ragù that mirrors the wine's savoury depth. Bistecca alla Fiorentina is the obvious showstopper pairing, but locals are just as likely to pour it alongside a simple tagliata with rocket and Parmigiano, or grilled lamb chops rubbed with rosemary. Porcini mushroom dishes — whether risotto or a simple bruschetta — work wonderfully with the earthy, herbal notes in the wine. Aged Pecorino from nearby Pienza rounds things off beautifully at the cheese course.
We think this wine would go well with
Serve at around 16-17°C — cool enough to keep the acidity bright, but not so cold that the fruit closes down. A short decant of 20-30 minutes will open things up nicely, softening any residual tannin and letting the aromatics breathe. A standard Burgundy-style glass works well, giving enough room for the nose to develop without dispersing it. This is a wine designed for the dinner table, not a long stint in the cellar.
Patrizia Cencioni's vineyards sit on the south-eastern slopes of Montalcino, a position that catches generous sun and produces ripe, fruit-forward Sangiovese without sacrificing freshness. Soils here are a mix of galestro (the crumbly schist-like rock that defines much of Montalcino's best land) and clay, giving wines both minerality and body. Altitude tempers the warmth of Tuscany's summers, helping the grapes retain that characteristic acidity that keeps Sangiovese lively and food-friendly. The 2020 vintage added an extra layer of generosity without tipping into excess.
Rosso di Montalcino is Brunello's younger sibling: same grape, same hillside, less time in the cellar. Where Brunello demands years of ageing before release, Rosso is designed to be drunk younger, offering a window into what Montalcino Sangiovese tastes like in its more open, exuberant phase. The DOC rules require 100% Sangiovese and a minimum of one year's ageing before release. For producers, it's also a practical tool: declassified Brunello barrels or younger-vine fruit find their way here, which means quality can be remarkably high relative to the price.
The 2020 growing season in Tuscany threw everything it had at the vines, then delivered one of those dramatic turnarounds that makes wine people believe in providence. A cold, wet spring delayed budbreak and kept everyone on edge about flowering, whilst summer brought punishing heat that had producers reaching for shade nets and irrigation systems. Just when the vintage looked destined for mediocrity, September arrived with cooling temperatures and crucial rainfall that allowed the grapes to recover their composure and ripen properly rather than simply desiccate on the vine.
What emerged from the cellars shows Tuscany's resilience in fine form. The Sangiovese displays more immediate charm than we often see from the variety, with bright cherry fruit that doesn't sacrifice the underlying structure that makes Chianti and Brunello age so gracefully. Super Tuscans from the coastal areas fared particularly well, where Cabernet Sauvignon and Merlot thrived in the maritime influence and produced wines with both power and freshness. Most 2020s are drinking beautifully now, offering accessibility without compromising their long-term prospects, and we suspect the best will reward cellaring for another decade or more.
FAQs
What does Patrizia Cencioni Rosso di Montalcino taste like?
It's a bright, food-friendly Sangiovese with juicy red cherry, wild strawberry, and dried herbs on the nose. The palate is smooth and fresh, with fine-grained tannins and a savoury finish that makes it genuinely hard to stop at one glass.
When should I drink this wine?
It's drinking well right now and will continue to do so until around 2030. The 2020 vintage produced generous, approachable fruit, so there's no need to wait. Open it, decant briefly, and enjoy it with food.
What food should I pair with this wine?
It's made for Tuscan food: pappardelle with wild boar ragù, grilled lamb, bistecca, or porcini risotto are all excellent matches. Aged Pecorino at the end of a meal works a treat too. It's a versatile table wine that earns its keep across most of the menu.
How should I serve it?
Serve at around 16-17°C. A 20-30 minute decant helps open the wine up and softens the tannins. Use a standard Burgundy-style glass — wide enough to let the aromas develop, compact enough to keep them focused.
Is Rosso di Montalcino different from Brunello?
Same grape, same hillside, very different intention. Brunello di Montalcino spends years ageing before release and is built to last decades. Rosso is designed to be drunk younger, offering a more open, fruit-forward expression of Montalcino Sangiovese at a significantly friendlier price. Think of it as Brunello in a more sociable mood.
Is this worth buying as a gift or for a cellar?
It's an excellent gift — it has the name recognition of Montalcino, a reliable vintage in 2020, and a producer with genuine credibility. As a cellar wine, it will hold until 2030 but won't improve dramatically beyond that. If you're buying to age, look to Cencioni's Brunello instead.
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