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Wine of the Week 

From the tiny medieval village of Montalcino in central Italy's captivating Tuscan hill country, Rossos are produced alongside their better-known big brothers, Brunello di Montalcino wines. Brunellos are more complex, long-lived, usually from the best vineyards and, although 100 percent Sangiovese, made from a special Brunello clone. Rossos, however, don't require long-term cellaring, are much less expensive but can be very well made. The Col d'Orcia Rosso benefits from extra fermentation time on the skins and aging in small French barriques as well as the traditional Slavonian oak casks. Expect aromas of intense ripe fruit, sweet spice and floral notes followed by jammy strawberry, bright cherry and chocolate framed by supple tannins. Drink now and over the next four to five years. Good with veal, pork, gnocchi and fowl. Where to buy it: Elio's Wine Warehouse, Acquistapace's Covington Super Market and The Wine Market in Slidell. Where to drink it: The Red Maple and Assunta&'s in Mandeville. (Listings current at press time.)
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