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. The grapes, full of sweetness and tannins, required lengthy but extremely delicate maceration, with frequent, brief pumping over. After 25 days, the wine was racked and transferred into Slavonian oak casks containing about 36 hl, and into 500 litre tonneaux already used once, where it remained for two years.
Tasting – Colour: ruby red, transparent around the edge, burgundy-shaded inside. The nose: it opens with ample fruitiness of black cherry and blackcurrant; floral hints of violet and Mediterranean scrub towards the finish, punctuated by a subtle balsamic trace. Well balanced impact of the wood, which expresses itself with spices and black pepper, a touch of leather and humus. In the mouth: unbridled roundness, with tannins that are already soft and will become more refined as time passes. Good body and tangible sapidity accompany the finish with mineral echoes, making it possible to imagine the future evolution. The excellent persistence doesn’t let the high alcohol content be perceived.
Wine and Food Pairing – Barbecued meat, Fiorentina T-bone steak, soups such as Ribollita, “crostini neri”, tripe and “lampredotto” (an offal speciality from Florence), roast pork with prunes and mushrooms, risotto with Tuscan sausage.