Winemaker Notes
An intense ruby red with sumptuous purple highlights, the 2014 Tauleto offers a bouquet of wild red berry fruit, ripe black cherry, with nuances of rose petals, pungent balsam, and spice. On the palate, a majestic entry, with succulent, pulpy red fleshed fruit, complemented by impressions of spice, pipe tobacco, and pencil lead. Tannins are noticeable, but supple. The finish is lengthy and intense.
Pair with slow-cooked meats, cotechino, and Parmigiano Reggiano aged 2 years.
Professional Ratings
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James Suckling
A red with currant, black-olive and some vanilla character. It’s medium-bodied and round-textured with a fruity finish. Always a lot of oak here, but it’s delicious all the same. Drink now.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
Extending from the Adriatic coast in the east, to the border of the Mediterranean Ligurian region in the west, Emilia Romagna is a large, central Italian region focused on a wide array of gastronomic specialties. The plains of Emilia host four well-defined subzones for its famous, lightly sparkling red, Lambrusco. The more coastal Romagna has the capacity to produce impressive wines from Sangiovese and Albana.