Grape blend: Sangiovese, Cabernet Sauvignon
Aged: 22-24 months in Barriques
Alcohol content: 13.5% vol
Acidity: 5.14 g/l
Residual sugars: 0.21 g/l
Sangiovese, the quintessential Tuscan grape variety, and Cabernet Sauvignon, an international variety of French origin, are combined in this Super Tuscan from La Vialla. Ageing in oak barriques allows them to fully express, as time passes, the structure and roundness that define the wine’s bouquet and character. During the challenging 2023 season, marked by spring rainfall and summer heatwaves, the bunches were constantly protected under large “umbrellas” of leaves. The skins remained in the tanks for roughly 15 days, with fermentation temperatures of around 26 °C. After devatting, malolactic fermentation also took place in steel and then the wines were transferred into wood: 75% of the Cabernet went into new barriques and the rest into ones already used once, while only 20% of the Sangiovese went into new ones. After 22-24 months, the various components were assembled to create a harmonious blend, and another 6 months of joint ageing went by before bottling.
Tasting – Colour: deep, dark purple red, with garnet highlight as time passes. The nose: intense, spicy, black pepper and vanilla in the foreground, followed by bittersweet cocoa and a slightly toasted note. In the mouth: full-bodied and enveloping, with good structure. The tannins are distinct but well integrated, supporting the mouthfeel without harshness and leading to a long, persistent finish.
Wine and Food Pairing – Perfect with robust flavours such as Pappardelle with wild boar or game sauce, meatballs (even vegetarian ones) in tomato sauce, beans “all’uccelletto”, and complex meat dishes such as pan-cooked pork with rosemary and pepper. It’s also excellent with succulent roast game, liver pâté, and mature cheeses.