Livio Sassetti Pertimali, Rosso di Montalcino 2018 75cl

That sweet spot between “easy to love” and “hang on, this is actually really interesting”? This dry Rosso di Montalcino from Tuscany lands right there. It’s Sangiovese from Montalcino, the same famous hill town behind Brunello, but it comes across more ready-to-pour, more weeknight-friendly, and still properly serious when you want to slow down and pay attention.

The 2018 vintage gives this red wine a lovely bit of bottle age without pushing it into dusty museum territory. You still get the bright cherry snap that makes Sangiovese so good with food, but the edges have softened into something more savoury: dried herbs, warm earth, a little tobacco-like depth, and that mouthwatering Tuscan acidity that basically shouts, “Where’s the ragù?” Nicely, not aggressively.

• Appearance: Clear ruby red with a touch of garnet at the rim, hinting at the extra savoury development from the 2018 vintage.
• Nose: Red cherry leads first, then comes dried cranberry, violet, wild herbs, leather, and a gentle earthy note that feels very Montalcino.
• Palate: Dry and bright, with tart cherry, red plum, rosemary, tomato leaf, and fine tannins that grip just enough to make food taste better.
• Body: Medium-bodied, so it has presence without weighing the whole table down.
• Finish: Long enough to keep things interesting, with cherry skin, herbs, and a savoury mineral edge hanging around after each sip.
• Food pairings: Tagliatelle with beef ragù, roast pork with fennel, mushroom risotto, or pecorino with a few salty olives on the side.

Pour this when dinner has proper flavour. It’s brilliant with tomato-based pasta because the wine’s acidity keeps up with the sauce instead of disappearing behind it. It also loves roasted mushrooms, grilled lamb chops, herby sausages, and anything with rosemary, garlic, or aged cheese involved. Basically, if the kitchen smells like Tuscany, you’re on the right track.

If you usually reach for Chianti Classico, this is an easy and very satisfying next move. Same Sangiovese grape, different neighbourhood. Rosso di Montalcino tends to bring a slightly richer, darker, more hillside kind of mood, while still keeping that red-cherry brightness and food-loving structure. Think of it as Chianti’s more brooding cousin who still knows how to have a laugh at dinner.

What makes this especially fun is the balance between approachability and depth. You don’t need a wine dictionary to enjoy it. The cherry fruit is clear, the texture is friendly, and the tannins aren’t trying to start a fight. But if you do want to sit with it, you’ll find layers: dried flowers, savoury herbs, earthy notes, and that classic Sangiovese tension between freshness and grip.

Bring it out for a proper Sunday sauce, a weeknight steak, or the kind of casual dinner where one good red quietly makes everything feel more put together. It’s also a clever pick when you want to impress without turning the evening into a lecture. Just say it’s Tuscan Sangiovese from Montalcino. Then pour. People will get it.

Fun Fact: Rosso di Montalcino is made from Sangiovese, just like Brunello di Montalcino, but it’s designed to show the grape’s brighter, earlier-drinking side. Same famous town, less waiting around.