Grape blend: 100% Sangiovese Grosso
Aged: 24 months, part in Tonneaux, part in oak casks
Alcohol content: 14.5% vol
Acidity: 5.21 g/l
Residual sugars: 0.41 g/l
In the valley of Mount Amiata – the old Tuscan volcano – with its mineral soil, the 2018 season was particularly advantageous for Sangiovese Grosso, with the development and build-up of sugars and polyphenols that would be required every year for perfect ripening. The grapes full of sweetness and tannins required lengthy, but extremely delicate maceration, with frequent, brief pumping over. After 25 days, shortly before Christmas 2018, the wine was racked and transferred into Slavonian oak casks containing about 36 hl, and into 500 litre tonneaux already used once. It remained there for two years, after which it aged for another year in the bottle.
Tasting – Colour: ruby red, transparent around the edge, burgundy-shaded in the centre, it moves with a consistent rhythm that denotes the excellent structure. The nose: it begins with ample fruitiness of black cherry and blackcurrant, embedded in the persistent recollection of ethereal sensations. Towards the end it opens the door to floral hints of violet and Mediterranean scrub, punctuated by a subtle balsamic trace. Well- balanced impact of the wood, which doesn’t go as far as vanilla but expresses itself with spices and black pepper, a touch of leather and humus. In the mouth: unbridled roundness, with tannin that is already soft and will become more refined as time passes. It is characterised by a strong sensation of warmth, which is balanced well by the compact, taut tannins. Good body and tangible sapidity accompany the finish with mineral echoes, which make it possible to imagine the future evolution. The excellent persistence doesn’t let the high alcohol content be perceived.
Wine and Food Pairing – Traditional Tuscan dishes such as barbecued meat, “Fiorentina” T-bone steak. It also goes well with soups such as Ribollita, or with “crostini neri”, tripe and “lampredotto” (an offal speciality from Florence), roast pork with prunes and mushrooms, or risotto with Tuscan sausage.