Montosoli | Renowned winegrowing area just north of the town of Montalcino, considered one of Montalcino’s most highly regarded terroirs due to its favourable soils, altitude and relatively cool climate. Montosoli takes the form of a rounded hill, with altitudes ranging from 200-350 metres (650-1,150ft) above sea level (Kerin O’Keefe 11 2006, p77). Like Sesta to the south of Montalcino, Montosoli could be described as a largely self-regulating terroir as far as winegrowing is concerned.
Soil | The soil is limestone-rich, with a mix of galestro, scheletro (soil rich in rock fragments, stones) and pietrisco or alluvial rubble which helps it to drain well. Kerin O’Keefe (2012, p59) describes the soil as a complex mix of marl, loam, rock, and limestone.
Mesoclimate | In Montalcino in general cold air from the east is blocked by Mount Amiata. Montosoli has the added protection from the hill of Montalcino itself directly to the south. Thus Montosoli is spared the autumn fog that often invades the lower altitudes north of Montalcino, and suffers less from spring frosts (O’Keefe, 2012, p159). So while Montosoli should be a cool terroir, it is never too cold. Rather it is the warmest and most temperate sub-zone in the north of Montalcino.
Terroir mapping | Alessandro Masnaghetti has produced a soil map of Montosoli.
Wine style | Notably perfumed wines, with powerful but fine structure and finely delineated tannins. In the best estates the wines almost make themselves, combining what Kerin O’Keefe (May 2014) describes as ‘heady aromas and elegance with ripe fruit and firm structure.’
Wineries, vineyard owners
Certified organic | Le Ragnaie.
No certification | Altesino (‘Vigna La Casa’). | Baricci (‘Colombaio Montosoli’). | Canalicchio di Sopra (Ripaccioli). | Capanna di Cencioni. | Caparzo (‘Montosoli’). | Cerbaia. | Fattoria del Pino di Jessica Pellegrini.
Kerin O’Keefe, ‘Brunello’s moment of truth’, World of Fine Wine 11 2006 p77.
Kerin O’Keefe, ‘Brunello di Montalcino’ (University of California Press, 2012), p159-161
Kerin O’Keefe, ‘Making Sense of Montalcino,’ Wine Enthusiast May 2014.