Montecarlo Rosso DOC (Red Montecarlo CDO)

Food, Plant source foods, Alcoholic beverages, Fermented alcoholic beverages, Wines, Ordinary wines, Montecarlo DOC

Main characteristics: Red wines, Still wines

Consumption area(s): Altopascio, Capannori, Montecarlo, Porcari

Introduction

The Montecarlo Rosso DOC (Red Montecarlo CDO) is a distinguished red wine produced in the historic wine-growing area of Montecarlo, located in the province of Lucca, Tuscany. This denomination is deeply connected to a territory characterized by gentle hills, fertile soils rich in organic matter, and a Mediterranean climate with warm summers, cool winters, and significant temperature variations. Vineyards are generally planted between 20 and 190 meters above sea level, benefiting from excellent sunlight exposure and natural ventilation, particularly on slopes facing south and southeast.

Description fo Montecarlo Rosso DOC

The Montecarlo Rosso DOC is a structured and expressive red wine obtained primarily from Sangiovese, which must represent between 50% and 75% of the blend. Additional complexity is provided by Canaiolo Nero, Merlot, and Syrah, which together account for 15% to 40%, while varieties such as Ciliegiolo, Colorino, Malvasia Nera, Cabernet Sauvignon, and Cabernet Franc may contribute between 10% and 30%. This combination reflects the historical evolution of Montecarlo viticulture, where native Tuscan grapes coexist with French-origin varieties that have been cultivated in the area for more than a century.

At release, Montecarlo Rosso displays a bright ruby-red color, an intense vinous bouquet, and a dry, savory palate. The wine must achieve a minimum alcohol content of 11.5% vol., a minimum total acidity of 4.5 g/l, and a minimum dry extract of 20 g/l, ensuring balance, structure, and aging potential. The result is a wine that combines freshness, depth, and remarkable territorial character.

Production method for Montecarlo Rosso DOC

The production of Montecarlo Rosso DOC follows strict regulations designed to preserve the authenticity and quality of the denomination. Grapes must originate exclusively from vineyards located within the designated production area encompassing parts of Montecarlo, Altopascio, Capannori, and Porcari.

Vineyard management follows traditional local practices, with a minimum planting density of 3,500 vines per hectare for modern vineyards. Artificial forcing techniques are prohibited, although emergency irrigation is permitted when necessary. The maximum vineyard yield is limited to 10 tonnes of grapes per hectare, while the grapes must reach a natural minimum alcohol potential of 11.0% vol. before harvest. All vinification operations must take place within the official production zone.

The maximum conversion rate from grapes to wine cannot exceed 70%, ensuring concentration and quality in the final product. For the Montecarlo Rosso Riserva, an extended aging period of at least two years is mandatory, including a minimum of six months in bottle, allowing the wine to develop greater complexity, elegance, and a more refined texture before release.

Nutritional facts table

Since we were unable to find a specific nutritional table for this product, we refer to the general nutritional values for red wine