Here's a lean entry-level value wine to drink with simple meals among family and friends. The La Lecciaia 2018 Rosso di Montalcino shows medium-dark fruit and good concentration, backed by fruity texture and succulence. There is a touch of sour cherry, but that tartness is amply balanced out by the soft spice and earthiness you get on the close.

The 2016 Rosso di Montalcino moves over the palate in a simple and straightforward manner with dark fruit, prune and plum. This vintage shows darker notes of tar, licorice and crushed flint, and you definitely get those here. For a Rosso, there is good depth and personality here.

Fermented in stainless steel and then moved to oak for brief four-month period, the 2013 Rosso di Montalcino shows easy fruit appeal. Aromas include small tones of forest berry and white cherry backed by more evident aromas of balsam herb, cola and licorice. You get the aromas that are characteristic of Brunello, only in a less formal and less nuanced ensemble. Bright berry fruit and tangy acidity appear on the thin close. This wine should be consumed within the next 18 months.