ABOUT: The La Rasina Brunello di Montalcino is made by a family run business managing roughly 45 hectares of Sangiovese on the northeast side of the Montalcino hill. La Rasina was first founded in the late 1970’s by Santi Mantengoli, then in the late 1980’s management responsibilities went to his son Vasco ( the Riserva Il Divasco is named after him). He took advantage of the percolating interest in Montalcino, making necessary improvements in the vineyard and the cellar. Fast forward ten more years and Vasco’s son Marco takes over winemaking duties, having been at his dad’s elbow during his entire tenure. He brought his own ideas and technology to the house and the vineyards are now all farmed organically. The results are pretty incredible, and the Il Divasco Riserva is one of the finest Brunello’s produced.
TASTE: The La Rasina Brunello di Montalcino Il Divasco 2013 is made from 100% organically-grown Sangiovese and takes its name from the second generation winemaker Vasco Mantengoli. This wine is only made in the best years, and 2013 was one of the finest, most classic Brunello vintages in decades. The 2012 and 2011 vintages were good, but more approachable in youth. 2013 presented conditions for making long-ageing wines, which is why La Rasina blessed us with their Riserva. Organically grown grapes, the lowest amounts of sulphur they can get away with, and only native yeasts used for fermentation. The wine spends 30 months in barrel, then another 6 months in bottle before release. And only 5000 bottles of it were made. We have 6 to sell. Don’t sleep on this one.
PAIR: Asiago and garlic roasted potatoes, Tuscan butter mushrooms, smoky Spanish vegetable and white bean soup, eggplant parmesan po’ boy, and grilled vegetable fajitas.