Rigoleto by ColleMassari is a wine that brings everyone together around the table. A wonderful “drinking companion” that doesn’t show off but has a truly noble story to tell. We are in Cinigiano, in the wild and lesser-known heart of the Maremma, where the ColleMassari estate overlooks a natural amphitheatre protected by Mount Amiata and refreshed by sea breezes. This territory is a sort of hidden paradise in Tuscany, far from tourist crowds and deeply rooted in strict organic farming. Here the vines sink their roots into soils mixed with clay and gravel, benefiting from temperature variations that give rise to grapes of rare aromatic intensity without ever losing freshness. The Montecucco DOC denomination is often described as the perfect bridge between the power of Brunello and the Mediterranean imprint of the coast. The blend chosen for this label consists of Sangiovese as the main grape, supported by 15% Ciliegiolo and 15% Montepulciano. While Sangiovese provides structure and soul, Ciliegiolo adds a crunchy red fruit note that invites the next sip. Montepulciano works behind the scenes to provide colour and a roundness that smooths every edge. Together they create a flawless balance, direct and harmonious. Fermentation takes place strictly in stainless steel at controlled temperatures to preserve the grape’s primary aromas. After fermentation, the wine rests for about 9 months. Most of it remains in steel to maintain the fruit’s vibrancy, while a small portion ages in large wooden casks. This step gives the wine a bit more backbone without ever covering its lively and easy-going nature. Bright ruby red, instantly cheerful, on the nose it’s a burst of ripe cherry and wild berries, followed by subtle spice and a balsamic hint reminiscent of Mediterranean scrub. On the palate it is a caress. Smooth, round, with velvety tannins and a lively acidity that perfectly cleanses the palate. Despite its easy drinkability, it offers a pleasant persistence that lingers over time. As for food, it pairs perfectly with rustic Tuscan cold cuts such as salami or finocchiona, which call for acidity. Also excellent with meat ragù pasta dishes and, served slightly chilled, with a hearty legume soup.