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Rosso Di Montalcino


Podere Il Cocco

Montalcino, Italy

Rosso di Montalcino is not the younger brother of Brunello, but it is a wine with great hidden qualities, which guarantees fantastic sensations on the palate. The Rosso is a young, lively and tasty wine; exclusive of the territory of Montalcino. This wine comes from pure Sangiovese grapes and is placed on the market typically one year after the harvest.

The grapes follow a fermentation of fifteen days in stainless steel tanks and an aging in oak barrels that give fabulous aromas of vanilla and licorice. Rosso di Montalcino from "Il Cocco" is a wine that can be paired with typical Tuscan cuisine and tasted on all occasions when you want to satisfy the desire for a good wine.

The production of the Rosso is about three thousand bottles a year and each vintage is characterized by its own aromas and flavors, due to the climatic conditions. The low cost of this high quality wine means that the bottles run out before they can be compared with those of the following year, attracting Italian and foreign customers.

Pairing: Tuscan Cuisine


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The Cocco Vineyard existed since 1765 when the Land Registry or Leopoldino was promulgated. Il Cocco Farmhouse, near Montalcino in Tuscany, owes its name to the founder "Ser Cocco Salimbeni" who in 1400 lived in the Rocca di Castiglione d'Orcia and with his militias controlled the Via Francigena. The Podere Il Cocco was then a military outpost on the south side of the Orcia Valley (now a nature park).


Since 1700 il Cocco has been part of the property of the Bindi family who initially entrusted the management of their lands to the sharecropper (division of products in half between the owner lord and the peasant families who worked the farms - now become farmhouses).


The Cocco farm was left in 1955 by Gino to Grandfather Giovanni who, after abandoning the farmers from the Tuscan countryside, carried out the afforestation of the fields, developed tourism (the farm was opened in 1972 with license n.2) and kept the vineyards for family use.


Today the company is run by his nephew Giacomo Bindi, a young agricultural entrepreneur, who together with his brothers Ettore, Domitilla and Stefano has intensified the production of wine and olive oil and expanded into tourism.


Since the 2000s, organic farming was introduced with respect of oneself and for the nature. Organic farming involves the use of biological treatments with low doses of copper and sulphur. The use of natural fertigation is according to ancient peasant traditions & using inter-row space with wheat, barley and beans crops in order to provide organic substances and prevent the levees of the soils. Three hectares of vineyards grown organically without herbicides and chemical fertilizers produce the BRUNELLO DI MONTALCINO wine & the Rosso di Montalcino (DOCG and DOC wines)

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