This family-run domain extends over two sites in the heart of Valpolicella Classico: four hectares in Negrar and six of the highest hectares in the appellation, at 400 metres altitude, in Fumane. The wines are outstanding and the reputation of the Acinatico name is growing all the time. Modernity is balanced by earth and roses, so characteristic of the terroir. Best of all, the wines are accessible when young, so there is no need to wait. In 2010, the vision of a new cellar was realised, in the higher part of Accordini’s vineyards, and has allowed the family to realise their highest ambitions for their wines.
Amarone Acinatico is produced from the best selection of grapes from Bessole and Cavalo vineyards, after the drying process which takes 120 days before it spends time ageing in oak barriques. Only specially selected grapes are used to make this wine.
During the first week of January crushing of the grapes takes place without de-stalking. Fermentation is then carried out at temperatures between 12°-23°C. It is macerated for 35 days (of which 15 is cold maceration). The wine is hand pressed twice a day, It is then transferred into barrels at the end of May. Complete malolactic fermentation then occurs. The wine is aged in new French oak barriques, from Allier and Never, for 24 months. The wine will then spend 8 months in bottle. It is bottled without any use of filtration.
This Amarone has a great structure, is complex, elegant and velvet-like. The colour is deep garnet red with a bouquet which is complex but warm, with spicy notes and has the aroma of dried fruit. On the palate it is full bodied, rich and creamy with smooth tannins.
The Skeggs family were among the first people to buy and plant vineyard land in Central Otago in the mid 1990s, so were lucky enough to acquire a superb north facing site in Bannockburn. Planted in 1996, this 50 hectare site has since provided the backbone of the Akarua wines. Due to the short growing season in Central Otago, site selection is one of the key elements in making a great wine, and Akarua have a site that is among the very best.
All the Pinot Noir grapes were harvested from Akarua's 50 hectare site on Cairnmuir Road in Bannockburn, which lies at 270 metres above sea level. The soil here is young alluvial schist based sand/silt and sandy loams overlaying schist rock. The vines are 16 years old.
The grapes were hand picked and 90% were destemmed. Pre-fermentation maceration took place over five days, with temperatures peaking at 31°C. Punch downs took place twice daily and post fermentation maceration lasted six days. The wine spent 10 months in French barriques, 30% of which were new.
Deep bright ruby in colour. The nose displays intense black fruit flavours and the complexity that Bannockburn Pinot Noir is renowned for, with haunting aromatics of bramble fruits and spice. The palate is elegantly balanced with red fruits and finely textured tannins. A wine with great poise and longevity.
The Allegrini family estate covers 100 hectares of vineyard in the heart of the Valpolicella Classico area. The family has been growing grapes here for six generations, but the estate in its current form was founded by Giovanni Allegrini. When he passed away in 1983, it passed to his three children, who ran it together until Walter's death in July 2003. Franco now looks after the vineyards and is the winemaker, and Marilisa is director of marketing.
Located at the top of Podere La Grola, Sant'Ambrogio di Valpolicella, 320 metres above sea level, the vineyard comprises 2.65 hectares planted in 1979 with a south-east exposure. The soil is well drained, calcareous (78.5% chalk) and stony. Soils are marginally alkaline and combine with the active limestone content to reduce the vines' vigour. The vines are double Guyot trained at a density of approximately 4,240 vines per hectare.
The summer of 2012 was abnormally hot and dry, although a downpour on 17th July, with 25 millimetres of rain managed to restore water reserves and bring the vegetation back into a state of equilibrium. Much needed rains at the beginning of September - about 80 millimetres - changed the macroclimate substantially, bringing with it much cooler nights ensuring a significant diurnal range so indispensable for the retention of acidity, production of aromas and phenolic ripening of the grapes. Average production this year declined 10% - 15% but crucially the heat wave did not scorch the clusters.
The grapes were harvested at the end of September, destemmed and crushed with maceration lasting 12-15 days with regular, daily pumping over. Fermentation took place in temperature-controlled stainless steel tanks between 22-31ºC with malolactic fermentation occurring naturally in November. The wine was then racked into new oak barriques where it aged for 20 months, followed by eight months in large oak casks. The wine was left to age in the bottle for an additional 10 months.
After more than four years ageing, the wine is still extraordinarily fresh and crisp with a full spectrum of aromas, ranging from dark fruits: blackcurrant and cherry, to liquorice, vanilla and smoky tobacco notes which follow onto the palate. Full bodied and elegant, framed by taut tannins the wine has a long, lingering finish.
Awarded 94 points and Highly Recommended status by Decanter (www.decanter.com) in their August 2018 edition's "Steven Spurrier's Fine Wine World" (see blue link below)...
Altos Las Hormigas is based in Luján de Cuyo, the only officially recognised appellation in Mendoza and one of the region's premium vine growing areas. The estate is known as a Malbec specialist with a reputation as one of the country's top five producers of this particular variety. Alberto Antonini and fellow Tuscan, Antonio Morescalchi, were so impressed with the vineyards in the area around Mendoza, following their first trip to Argentina in 1995, that they persuaded a few friends to join with them in buying this estate. The estate covers 88 hectares with 56 in production.
100% of this Malbec was grown on the loamy soils of Gualtallary, lying at 1,300 metres above sea level. There, limestone-covered pebbles and gravels occupy 50-60% of the soil volume, with a high percentage of free calcium carbonate giving the wine a chalky, fresh minerality. A small percentage of clay (3%) allows the Malbec to express fresh fruit flavours.
The 2013 / 2014 season began with severe frosts reducing yields by 30%. November brought a few dry Zonda winds that negatively affected flowering and lowered yields even more. December and January saw heatwaves, though lower temperatures moved into the region just before harvest. Three weeks before harvest, two years’ worth of rain fell. Grapes were therefore harvested prior to mildew or rot setting in. Despite these challenges, fruit showed good levels of acidity, lower alcohol content and fine tannins.
The grapes went through a double selection process and into small stainless steel tanks for pre-fermentation maceration at 5°C for seven days. The alcoholic fermentation began with indigenous yeasts at 24°C and continued for 15 days. In total, the wine spent three weeks on its skins. Pumping over was not carried out in order to minimise over-extraction of grape skin compounds. Instead, the cap was rotated by manual pigeage throughout the fermentation. Once this was completed, post-fermentation maceration began for four days. The wine was matured in 3,500 litre untoasted foudres for 18 months followed by 12 months in bottle.
Fresh red fruit notes, cranberries and wild strawberries are followed by layers of spice and herbs. On the palate, fruit is intensely concentrated intensifying through the mid-palate to the finish. The limestone tannins and calcareous soils build a firm but balanced structure in the mouth, with elegant minerality and a long finish.
This wine is suitable for vegetarians and vegans.
Awarded 94 points and Highly Recommended status by Decanter (www.decanter.com) in their October 2018 edition panel tasting of South American signature grapes (see blue link below).
Awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their October 2017 edition review of Argentine reds (Altamira and Gualtallary) (see blue link below)...
... and awarded 95 points and Outstanding status in their October 2017 edition review of South American Extreme Viticulture (see blue link below)...
... and awarded 94 points and Highly Recommended status in their October 2016 edition review of Argentina (see blue link below).
Altos Las Hormigas is based in Luján de Cuyo, the only officially recognised appellation in Mendoza and one of the region's premier vine growing areas. The estate is known as a Malbec specialist with a reputation as one of the country's top five producers of this particular variety.
The wine was matured in 3,500 litre untoasted oak foudres for 18 months, and a further 12 months in bottle. There was a coarse filtration prior to bottling, to ensure that the quality of the wine was not interfered with.
Fresh and delicate on the nose showing layers of red cherries and raspberries combined with herbal notes of wild rocket and thyme and a touch of minerality. On the palate it is elegant and supple with fine tannins providing structure. A graceful, complex, deep and structured wine with considerable length.
The 2014 vintage was Awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their October 2018 edition panel tasting of South American Cabernet Franc (see blue link below)
Founded in 2003, Andeluna is a small boutique winery specialising in premium Bordeaux varietals of world class recognition. The vineyard covers 70 hectares in the beautiful Uco Valley near Tupungato, one of the best subregions of Mendoza. By night you can often see the moon illuminating the magnificent Andes Mountains nearby and the winery has been named after this stunning scene. Situated at an altitude of 1,300 metres, the vineyard produces some of the best fruit in Argentina. Winemaker, Manuel Gonzalez (previously Head Winemaker at Pulenta Estate and Chief Oenologist at Trivento) works alongside Andeluna's wine consultant Hans Vinding Diers to make outstanding wines which have propelled this producer into the global spotlight in a very short space of time. Their Pasionado range is only made in exceptional vintages and rivals some of the great wines of the world.
2014 was a challenging vintage with severe frosts significantly reducing the yields. December and January saw heatwaves which helped the growing season to progress, but late season heavy rainfall and lower temperatures just before the harvest threatened the vintage with mildew and rot. The timing of the harvest was crucial to avoid rot and careful selections took place, vinifying only the best grapes. The wines show fine aromatics and fruit concentration, with refined tannins.
The grapes come from vineyards located in Gualtallary in Tupungato at an altitude of 1,300 metres above sea level. The plants are irrigated by a drip-water system that regulates and supplies the exact amount of water that the plant needs. The vines are grown in alluvial, sandy and permeable soils.
The grapes were hand-picked in the coolness of dawn in April, when they had reached full polyphenolic maturity. The berries were manually selected and the best berries underwent cold pre- fermentation maceration. Fermentation took place with natural yeasts in stainless steel tanks at controlled temperatures of 26°C. The wine was aged in new French oak barrels for a period of 12 to 18 months and then cellared in bottles for a minimum of eight months prior to its release.
Intense aromas fill the glass, with deep red fruits and a remarkable presence of red bell pepper, fennel, mint, anise, eucalyptus and basil. A structured, full bodied wine, with rounded tannins which result in a pleasant and persistent finish. Serve with full flavoured meats such as steak or lamb.
Ata Rangi is owned and run by Clive Paton and his wife Phyll, together with Clive's sister Alison and winemaker Helen Masters. Clive planted the bare, stony five hectare home paddock at the edge of Martinborough in 1980 and, in doing so, was one of a handful of people who pioneered grape growing in the area. Renowned for their Pinot Noir, which is consistently ranked as one of New Zealand's best, Ata Rangi also produces a range of white wines including Chardonnay and Sauvignon Blanc.
The Ata Rangi vineyards are situated in Wairarapa, just north of Wellington. Craighall is located directly opposite the main Ata Rangi home block. The 30 year old Mendoza clone of Chardonnay vines, with their characteristic 'hen and chicken' fruit set, are always low yielding. Soils here comprise a thin layer of well-drained alluvial soil deposited on what was the original course of the river as it flowed east to the Pacific Ocean.
Hand-picked fruit was whole bunch pressed in a Willmes membrane press. Unsettled juice was fully barrel-fermented in Burgundy barriques, of which 25% was new oak, using indigenous yeasts. Fermentation took place between 15-20°C. The lees were stirred during this time in all barrels and partial malolactic fermentation occurred. The wine was aged in barrel on the lees for 12 months before bottling.
A very alluring, restrained nose of citrus, white-flesh nectarine and citrus blossom leads onto a tight, fine palate with a subtly chalky texture. With no one, single flavour dominating, the 2015 is an intriguing, very complex and very complete Chardonnay with fabulous flow and persistence. Fully barrel fermented with 'wild' indigenous yeasts, this exceptional release has excellent cellaring potential.
The Colombini family traces its roots back to the middle ages when, among other things, it had a hand in governing the city-state of Siena. During the twentieth century, the Fattoria dei Barbi was headed by Pio Colombini, then by Giovanni, and then by Francesca. It is currently run by Stefano Cinelli Colombini. Each of these family members helped to develop the estate as part of a long-standing family tradition. The Cinelli Colombini family’s philosophy has always been that of marrying state-of-the-art technology with tradition in order to improve their wines without ever altering their classic character.
This red wine has been produced since 1892 and has received many awards for its quality. This wine is the heart of Barbi's production and it is made with 100% Sangiovese grapes from their best vineyards in Montalcino.
Before fermentation, the grapes were subjected to a cold pre-fermentative maceration which consists of cooling the grapes at a temperature of 16° C in an environment protected by CO². This process increases the extraction of polyphenols and aroma compounds. The regular alcoholic fermentation followed and lasted 16/17 days at a controlled temperature of 27°- 28°C. After the racking and the malolactic fermentation, the wine aged in small-medium size oak barrels (2,25 – 15 hl) for several months. Later it completed the ageing process in larger oak barrels, for a total period of two years and then is bottled at least 4 months before being released for sale.
Powerfully structured, this is an austere, warm, amply flavoured wine with a deep ruby to brick-red colour and a richly complex, dry, full and soft palate. A muscular, full-bodied wine with great richness.
This estate makes Italy's finest sparkling wines from its 200 hectares of vineyard situated in the western part of the Franciacorta zone in a natural amphitheatre. The glacial soil is full of stones, and provides the ideal environment for the Chardonnay and Pinot Noir grapes used in the production of their Franciacorta. Bellavista, meaning 'beautiful view' in Italian, was founded by Vittorio Moretti in the early 1970s, with the first vintage produced in 1979. In 1981, he met a young winemaker, Mattia Vezzola and this partnership transformed Bellavista into Italy's leading producer of quality sparkling wine.
Bellavista owns 190 hectares of vines in 10 communes within the Franciacorta DOCG. The vineyards have some of the best exposure, character and expressive potential in the area. From these vineyards, they produce 103 different parcels of wine.
Made in the 'traditional method', the different parcels of wine are all vinified separately. 15% of the wines used in the blend are fermented and then matured for seven months in small oak barrels. These wines are then blended with the "reserve wines", which come from between six and nine earlier vintages. Once blended, the wine is bottled and the second fermentation takes place in bottle. It is then left to age on the lees for two and a half years before release. The contribution of the reserve wines ensures Bellavista's consistent, signature style in every bottle.
It has a lively and persistent mousse with fine perlage. It is an attractive pale yellow in colour, with green reflections. Perfumes of white flowers and stone fruits, with subtle hints of vanilla, which follow through on to the palate. Fine, elegant yet rounded and beautifully balanced.
Amarone Classico Bertani is a timeless wine that expresses the unique style that Bertani has always dedicatedly pursued. It is a classic style that does not need to change because it is always up-to-date. Amarone is made from Corvina and Rondinella grapes grown in the Tenuta Novare hills, in the heart of the Valpolicella Classica area, in vineyards devoted entirely to producing drying grapes. Bertani has been making Amarone Classico since 1958, it is the perfect harmony between time, nature and man: we devote all of our know-how and our passion to it, with a long waiting period and great care. The grapes are set aside to dry on the “aréle” (racks made from bamboo canes), according to the traditional production method. Fermentation in concrete and ageing in large barrels for at least six years give it a stable structure, making it one of the longest-lived red wines in the world.
The harvest is done by hand in the second week of September. After careful bunch selection, the grapes are taken to the drying rooms and laid in a single layer on bamboo racks. They remain here for about 120 days to gain better concentration, favouring the development of a rich aromatic profile. In mid-January the grapes are destemmed and crushed. Maceration is then carried out at 4-5°C for about 20 days, then a slow fermentation starts – about 30 days in concrete vats at a maximum temperature of 18°C. Amarone Classico Bertani ages in Slavonian oak barrels, with an average capacity of 60 hl, for about six years. Then it matures in the bottle for at least 12 months.
An intense red colour, with garnet nuances. Firstly there are the typical notes of plum, cherry and morello cherry on the nose, followed by a great variety of tones: nuts, tea leaves, liquorice and spices. On the palate there are hints of red berry fruits, softened by plush vanilla notes, in perfect harmony with the acidity and tannins. It can be drunk with red meat, game, mature cheeses, but it is also perfect as a meditation wine at the end of a meal.
The Rocca family originates from Barbaresco. Bruno Rocca took charge of the family business when his father died in 1978, and decided that all the wine produced by the estate would from then on be sold in bottle. The family now has 15 hectares of vineyards. Stylistically, Bruno is a consummate modernist, making wines with great intensity of fruit while retaining the structure and elegance of the Langhe at its best.
The Nebbiolo grapes for this wine come from younger vines, grown in Bruno Rocca's vineyards in Neive, Cru San Cristoforo, Marcorino and Fausoni. The soil originates from the Tertiary Period or the Cenozoic Era of nearly 70 million years ago and is rich in limestone and micronutrients ideal for growing Nebbiolo. The Neive vineyard is particularly sandy and tufaceous, creating full-bodied wines with firm tannins.
The summer of 2015 was one of the hottest and driest of the last 20 years. The harvest started in the first part of September, around two weeks earlier than usual. The grapes harvested were very ripe and healthy. The weather during the harvest was consistently sunny and rather hot for September.
The grapes were hand harvested and selected in the vineyard. A second selection took place on the sorting table. Fermentation was carried out in stainless steel tanks and lasted 20-25 days. The wine was aged in French oak barriques for 18 months, and then spent eight months in bottle before release.
Intense garnet in colour, this wine has fruity aromas of blackberries, wild black cherries and plums with overtones of subtle rose, violet with hints of spice. Warm and elegant, the long-lasting flavours finish with a hint of cocoa.
The 2014 vintage was Awarded 95 points by Decanter (www.decanter.com) in their February 2018 edition review of Italian Icon Wines (see blue link below).
The Bucci family has been growing grapes in the Marche since the 1700s. Current custodian, Ampelio Bucci has 26 hectares of vineyard on this 400 hectare estate, which is cultivated organically. Of these, 21 hectares are Verdicchio, spread over six separate vineyards. The old vines and low yields give wines of great intensity. Consultant winemaker at Villa Bucci is the legendary enologist Giorgio Grai, who has been there for nearly 30 years. He makes wines for ageing and complexity rather than freshness and simplicity.
The Riserva is only produced in the best vintages, with fruit from the oldest vines (between 40 and 50 years old on average) and the best sites. There are six vineyards with different exposures and elevations to obtain more complexity in the final blend of each wine. Yields are kept low and vineyard management is certified organic with no herbicides or pesticides used. Soils are mainly calcareous (limestone), giving minerality to the wine, with around 30% clay, which retains moisture during the hot summers.
The 2015 summer in the Marche was warm and sunny, with a great deal of heat in August. Some light rainfall helped to balance the growth cycle, creating healthy and well-balanced grapes.
Vinification took place in the underground winery, which is naturally cool so refrigeration is generally not necessary. Vinification took place in stainless steel and Slovenian oak barrels of between 50 and 75 hectolitres, that are approximately 70 years old. Different vineyard parcels were vinified separately, aged for two years and then carefully blended before bottling.
An intense, complex and persistent bouquet of apricot compôte and spice with aromas of honey, beeswax, minerals and flint stone. Full bodied and with great depth, the wine finishes with hints of honey and nuts.
Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their September 2018 edition panel tasting of "Alternative" New Zealand Whites (not Sauvignon Blanc or Chardonnay) (see blue link below)...
... and comments from two of the reviewers...
Burn Cottage refers to the name of a road on which the 24 hectare property sits in Central Otago. The estate was once a sheep paddock until its purchase by Marquis Sauvage in 2002. Marquis brought on board Ted Lemon of Littorai as their winemaker and in 2003, they started planting Pinot Noir. Six years later, they released their first wine.
The Riesling and Grüner Veltliner vines account for just over one hectare of total plantings at Burn Cottage, the only part of the vineyard which is not planted with Pinot Noir. At the time of planting back in 2007, the aspect of this particular plot did not suit Pinot Noir, so they decided to plant these two aromatic white varieties instead. The first crop was harvested in 2014. As with the Pinot Noir, the vines have been cultivated biodynamically from day one, Ted Lemon’s one stipulation for his involvement.
Less rain during winter and a very windy October meant vine growth started off slowly. Some frost fighting was required, however, no damage was sustained. The weather warmed considerably to above average temperatures throughout spring enabling healthy vine growth and a favourably short flowering. Central Otago had fantastic summer weather and very warm nights at times, so the season quickly caught up to normal timing and maturity progressed well. Cooler periods in February did not change the overall flow of the season and harvest took place at the usual time during March and April 2015.
The Riesling and Grüner Veltliner were harvested separately at different times and were subsequently crushed, pressed and fermented separately. The Riesling was crushed by foot to soak the berries in juice. The Grüner Veltliner underwent the same methods of production but spent only 48 hours in contact with the skins. Static settling took place overnight and the wines were racked off the gross lees. The wines were fermented in stainless steel vats and rested in old oak barriques for 11 months.
The Grüner Veltliner component in the blend offers attractive aromas of beeswax and white pepper coupled with a zesty lime flower, chamomile and lemon curd from the Riesling. The wine is rich on the palate but is well-balanced with bright acidity. The finish has a lovely energy and lingers on the palate.
The 2012 vintage of this wine was awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their November 2017 edition review of Brunelllo di Montalcino 2012 (see blue links below).
Founded in 1967 by Antonio Zaccheo and Giovanni Sacchet, Carpineto farms 500 hectares of land spread over four estates among Tuscany's most prestigious appellations. The original aim of the producers – to make modern, world-class red wine from the Chianti Classico appellation, has been admirably fulfilled. The Farnito and Dogajolo wines demonstrate the winery’s pioneering approach to making wines from international varieties in Tuscany. Formerly IWSC Italian Wine Producer of the Year, Carpineto was the also the first ever Italian winery to be awarded the IWSC International Winemaker of the Year. Antonio Zaccheo is now assisted by his son Antonio and daughter Francesca, who have both previously worked in the wine trade in the USA. Giovanni Sacchet's daughter, Caterina, joined the Carpineto winemaking team after finishing her viticulture and oenology degree.
2013 was considered to be a more classic vintage, as the harvest took place later than in recent years. The season was marked by a cool, wet spring, followed by cool weather during the early summer. Warm, dry weather during the latter part of the summer encouraged the ripening and maturation of the berries. The resulting wines are harmoniously balanced, with excellent phenolic maturity and delicate bouquets.
Carpineto's Montalcino estate is one of the highest in the appellation at an altitude of 450 metres above sea level, with 10 hectares of vineyard planted to Sangiovese Grosso on a dry farmed hillside. Planted at a density of 2.20 x 0.90 metres, which is the equivalent of over 5,000 vines per hectare, the vines are trained on a unilateral cordon system. The sedimentary soil has a galestro frame with clay accumulations dating to the Eocene era, some 15 million years ago. With a slightly northern exposure, the vineyard is surrounded by thick woods, which protect it from the warm and humid westerly winds that come up from the Maremma.
The grapes were harvested at optimum maturity levels and carefully selected. The fermentation took place in temperature controlled vats followed by maceration on the skins to extract flavour, colour and fine tannins. The wine was aged in Slovenian oak barrels for three years, followed by at least six months bottle ageing.
A mature Brunello showing a decisive and fine bouquet of hints of vanilla, deep red cherries, raspberry and a touch of liquorice. Elegant and well textured, with a warm and smooth palate and a long finish. Ideal with a bistecca all fiorentina, a fine roast leg of lamb with rosemary, pot roasted pheasant or fine, mature cheese.
Tradition, innate elegance and the essence of the Renaissance: Tuscany exudes an aura of timelessness that has inspired generations of the Frescobaldi family and is now an integral part of their vineyards. The Nipozzano Estate is located in one of the traditional areas of Chianti: Chianti Rufina, which is the smallest and most elevated Chianti sub-appellation. The 11th century castle is located in the heart of the prestigious Chianti Rufina, which holds the family cellar including wines dating back to 1864. The uniqueness of the Nipozzano terroir continues to produce wines with a wide range of aromas and extraordinary longevity.
2015 will be remembered for the excellent health and perfect ripening of the grapes, two significant results of a particularly good season. Supported by the warm spring days and plentiful water reserves stored during the winter, the vines began to bud in April. The scarce rainfall in May and June allowed the grapes to grow in a dry environment. Warm days in August and September encouraged a gradual ripening of the fruit with an excellent concentration of sugars and polyphenols.
The grapes are sourced from the oldest and most deeply rooted vines at the Castello Nipozzano vineyard. The vines are planted to a medium to high density of between 2,000 to 6,000 vines per hectare. They are spur pruned and trained according to the Guyot method. The soil is dry and stony but well drained, with a high clay and limestone content. It is poor in organic matter, encouraging deep root systems and stressing the vine to concentrate the flavours in the berries.
The grapes were hand-harvested from mid September to mid October and then gently pressed. Each grape variety was vinified separately, with fermentation taking place in stainless steel tanks at controlled temperatures of less than 30°C. Fermentation lasted for 13 days, with a maceration period of 20 days with frequent pump overs. Malolactic fermentation occurred immediately afterwards. The wine was then transferred to large oak casks where it was matured for a period of 24 months, followed by three months in bottle.
This wine is made using Sangiovese 90%, Malvasia Nera 4%, Canaiolo 3%, Colorino 3%.
The nose shows great balance between floral notes of cassis, raspberry and spiced notes of vanilla. The richness of fruit follows through on to the complex palate with notes of blackberry and gooseberry enveloping beautifully integrated tannins. Pairs well with classic dishes such as a rich Tuscan soup, pappardelle with wild boar ragù and delicate game dishes.