Rosso di Montalcino - not just an "also ran"

The top four Italian classifications (denominazioni) or styles of red wines as agreed upon by most wine critics include Barolo (made from the Nebbiolo grape in the Piedmont area of NW Italy), Amarone (from the Valpolicella region of NE Italy), Brunello di Montalcino and Super Tuscans (both from Tuscany).  Prices for any of these wines typically start at at least $30 a bottle and can easily run into the hundreds of dollars.
Fortunately for those of us on more modest budgets, there are good value alternatives made in these same regions and with the same grape varietals which won't break the bank.

Today,  the spotlight is on "Rosso di Montalcino" (its own denominazione) or the Red of Montalcino, a "younger" cousin of the renowned Brunello. Also vinified from the Sangiovese grape, the Rosso di Montalcino uses grapes from younger vines, is fermented for a shorter time on the skins, and is aged for just a year, the result of which is a lovely, fragrant and juicy wine with ample fruit, and firm tannins at very reasonable price points.

Recently, I sampled the 2009 Renieri Rosso di Montalcino, available at Total Wine for about $17. What stood out for me was the distinct aromatic notes of violets as well as the pleasant fruity mouthfeel with a medium body, a delightful accompaniment for pasta with red sauce (with or without meat), roast chicken and hard cheeses.  This particular label generally gets ratings in the upper 80s to 90 among noted wine critics, and I would agree.

For more information about Rossos, see the article below by Eric Asimov of the New York Times from a few years ago where he and his tasting panel sample several other Rossos.  I always enjoy his tasting reports and find valuable information in them, but the specific wines they feature can sometimes be hard to find in local wine stores.
http://www.nytimes.com/2011/10/26/dining/reviews/rosso-di-montalcino-wine-review.html?_r=0