Winemaker Notes
Aged 12 months in American oak barriques (Quercus Alba). The difference between these and the European is, less polifenols and more aromatic substances. The wine is left for 2 years in stainless steel and aged in bottles at least 6 months before release.
Tasting Notes: Deep ruby red with garnet hues. The bouquet is intense and complex, spicy (vanilla, resin and licorice) with attractive scents of wild berry fruits, aromatic hay and dry violets. The taste is full, dry, warm, soft but well structured with an aristocratic finish of blackberries and oak. Food Match: beef, game, red meat, roasts, venison.
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.