Sesti Rosso di Montalcino 2017

Top Rosso di Montalcino Of All Time

SOLD OUT! The 2017 Sesti Rosso di Montalcino is the best version of this wine that this palate has ever tasted. From one of Montalcino’s top traditional producers, this 100% Sangiovese-based wine blew us a way at a recent staff tasting.

I immediately texted my sales rep and snagged the last 5 cases of this one. If you love complex and savory Tuscan reds, act fast on this one.

Sesti Rosso di Montalcino 2017

2017 Sesti Rosso di Montalcino

“The best Rosso di Montalcino I’ve ever tasted!” – JS


In case you didn’t know, I kind of love writing, and I almost always use my own verbiage. But sometimes, someone else says it better than me. In this case, it’s legendary importer Kermit Lynch. “Sangiovese how we like it: vibrant and translucent, saturated with Mediterranean herbs, earth, and a dollop of bright cherry fruit. You’ll find darker, riper wines from the vintage, but few as graceful.” Yep, good old Kermit is spot-on with that description.

Let me reiterate — this is the best Rosso di Montalcino I’ve ever tried and it’s better than a lot of Brunellos. Sure, it’s not as flamboyant as Brunello, but it’s extremely charming on its own terms. Just as with the best-made cured prosciutto, where you wonder, “How is this so immediately delicious, yet layered in flavor using so few and such basic ingredients?” you might find yourself asking the same of Sesti’s Rosso.

Founded by the Venetian astronomer Giuseppe Sesti, and now run primarily by his daughter Elisa, this domaine has in the span of three decades risen to the top of Montalcino traditionalists. At a recent staff tasting, their Rosso di Montalcino stole the show. Deceptively modest and sophisticated at the same time, full of both pleasure and soul, the Rosso is ready to drink now. Red berries, tobacco, and mint give way to the slightest hint of umami—think roasted tomato—on the finish.

Speaking of which, this wine is perfect for tomato-based dishes. Try it with the traditional Tuscan dish pappa al pomodoro, a funghi pizza, or a plain ol’ burger with ketchup or a slice of tomato. The key here is to do your best to sip this one slowly — it opens up to reveal something special and splendid.

For the money, this is one of the best Italian reds I’ve tasted all year. It’s complex, it’s complete, and it’s straight up satisfying. 

Josh Spurling
Owner, Operator, Wine Monger
Table Wine Asheville


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