The Allegrini family of Veneto has owned this Montalcino estate since 2007. Their Vignamasso is Sangiovese from a single vineyard, fermented with whole bunches and left on the skins in amphoras for four months. It’s a pure expression of Sangiovese, the buoyant red-cherry and raspberry flavors framed by raspy tannins and edged in notes of iron, baked clay and grilled game. 93 points. Wine and Spirits.
