Rosso di Montalcino

The Rosso is J.G. Benda's calling card: John Gregory Benda, who left London finance to apprentice at Il Marroneto and now farms two high hectares at the top of the Brunello zone, above 500 metres in the Montalcino woods. This 2021 was his debut bottling. Same hands-off approach as the Brunello: biodynamic farming, wild-yeast fermentation, twenty months in large old casks, bottled unfiltered, just younger and more immediate, built for the fresh, perfumed side of Sangiovese rather than the long haul. High-altitude lift and electric acidity are the signature. 6,200 bottles and 175 magnums, hand-numbered. 14%.