Cerbaiona is one of Montalcino’s true cult estates deeply tied to traditional, site-driven Brunello. The estates history dates back to 1454, but the modern day winery was founded in 1977 by Diego Molinari. The estate sits just northeast of the town of Montalcino and has long been prized for producing Sangiovese of remarkable purity, structure, and longevity.

Cerbaiona’s Rosso di Montalcino captures the soulful, traditional side of Montalcino in a more immediate and approachable expression than Brunello. Made from Sangiovese grown in one of the appellation’s most respected estates, this wine offers a beautiful balance of freshness, structure, and Tuscan charm.

In the glass, it opens with aromas of red cherry, wild strawberry, rose petal, dried herbs, leather, and a subtle earthy note. The palate is elegant yet energetic, with bright acidity, fine tannins, and a savoury mineral edge that gives the wine real depth. While approachable in its youth, it carries the pedigree and seriousness of Cerbaiona, making it far more than a simple everyday Rosso.

This is a perfect match for classic Tuscan dishes such as pappardelle with wild boar ragù, bistecca alla Fiorentina, roast pork, mushroom risotto, or aged Pecorino.

“With roughly 7,000 bottles produced, the 2023 Rosso Di Montalcino comes from various parts of the vineyard, while the Brunello is drawn from the crest of the hill. It pours a bright ruby hue and opens with wild raspberries, violets, sweet herbs, and fresh, layered earth. Medium-bodied, it has polished tannins, refreshing acidity, and a saline, citrus-tinged finish that keeps it light on its feet. It should drink well over the next decade. Drink 2026-2036.”
94 points, Audrey Frick, Jeb Dunnuck, February 2026

“Cerbaiona’s 2023 Rosso di Montalcino opens with bright forest berry fruit, pressed violet and a pretty spiciness that defines the vintage. The palate is vibrant and finely textured, balancing floral lift with fresh red and dark berry tones and a subtle savory edge. Aged for one year in oak with a portion of new wood before finishing its maturation in cement for improved integration, the wine shows harmony and clarity while preserving freshness, with a total production of just 7,800 bottles.”
93 points, Monica Larner, Wine Advocate (Robert Parker), January 2026