L'Aietta di Francesco Mulinari

L'Aietta di Francesco Mulinari Rosso di Montalcino 2017

DOCG Rosso di Montalcino, Tuscany, Italy

100% Sangiovese | 13.5% ABV


Discover this Italian red wine from Tuscany made with 100% Sangiovese grapes. This wine is a cracking all-rounder with real substance. Well-balanced, and made to please. Rosso di Montalcino is a more approachable version of Brunello packed with volume and depth but in a succulent round style. A delicious wine!

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This Rosso is an explosion of ripe red fruits, dark berries, spice, and earthy notes.

Service: Serve at 15 to 18°C.

Food Pairing: Excellent with beef, game, lamb, pasta with tomato sauce, pork, and vegetarian dishes.

Meet the winemaker, Francesco Mulinari. He started L'Aietta in 2001 while still in high school. His family owned a piece of land where he'd go for picnics that had some olive trees and grape vines. Soon he discovered that the vines were registered at the consortium under the name Brunello and his idea for a winery began to take shape. Francesco planted more vines in 2004 amongst the sandy soil terraces with century old walls.

The 4 hectare vineyard is located in the Montalcino region of Tuscany. It sits at an elevation of almost 2,000 ft.

L’Aietta has two different vineyard sites: L’Aietta and Castelnuovo. L’Aietta is terraced with century old dry walls and the vines are trained with the Gobelet method. The soils of the L’Aietta are sandy with westward exposure. Most of the vines were planted in 2004. The cellar at L’Aietta is very small, the smallest in Montalcino. There isn’t much in the way of equipment or technology, just some tanks and barrels. The secret is just having beautiful fruit, and passion.

Red | Still | 75cl | 13.5% ABV

Recognition: Vintage 2006 - Wine Enthusiast: 85pts | Vintage 2015 - CellarTracker: 90pts, The Wine Front: 92pts | Vintage 2018 - Wine Enthusiast: 90pts

Cellaring: Drinking well now, can be cellared for 3 years.

Vinification: Francesco ferments the juice from his two vineyards separately in steel tanks and then ages in five or ten hectolitre Slavonian oak casks, for 24 months.

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