In a blend such as this it’s important to safeguard the specific characteristics of the 2 grape varieties, which are very different from each other. During fermentation the maceration periods were different, longer for the Cabernet, less so for the Sangiovese. 25% of the Cabernet matured in new wood for about 22 months, the rest in wood that had already been used once, only 10% of the Sangiovese was put into new wood. After being assembled, the blend rests for another 4-6 months before bottling. The wine is not filtered and the fine yeast lees are kept in suspension for two reasons: 1) to improve the sensation of “body” in the mouth; 2) to reduce the use of sulphites… the yeast lees are a natural antioxidant.
Intense red and, in the glass, the “rim” has a slight garnet tone which increases with ageing.
Red woodland fruits mixed with vanilla, hints of tobacco and spices.
Rich, full-bodied and almost sweet on the palate even though it is a dry wine. Elegant, silky tannins.
It is ideal to accompany Pappardelle with wild boar or game sauce, complex meat dishes, succulent, aromatic roast meat (for example roast game), liver pâté and mature cheeses.