Winemaker Notes
A wine of elegance, the Acciaiolo makes a stupendous accompaniment for main course, haute cuisine dishes with rich sauces, every type of roasted or braised preparation, grilled red meats and game. It is perfect with aged cheeses and particularly those with intense flavors. From the second to the fourth year, it is best served at a temperature that varies initially between 61-64°F. The wine should then be set out on the table so that it gradually attains room temperature. In the fourth and fifth years and afterward, the bottle should be opened a couple of hours before the wine is served. At a more advanced age, it may benefit from decanting.
Legendary in Italy for its Renaissance art and striking landscape, Tuscany is also home to many of the country’s best red wines. Sangiovese reigns supreme here, as either the single varietal, or a dominant player, in almost all of Tuscany’s best.
A remarkable Chianti, named for its region of origin, will have a bright acidity, supple tannins and plenty of cherry fruit character. From the hills and valleys surrounding the medieval village of Montalcino, come the distinguished and age-worthy wines based on Brunello (Sangiovese). Earning global acclaim since the 1970s, the Tuscan Blends are composed solely of international grape varieties or a mix of international and Sangiovese. The wine called Vine Nobile di Montepulciano, composed of Prognolo Gentile (Sangiovese) and is recognized both for finesse and power.