GRAPES: Sangiovese called in Montepulciano “Prugnolo gentile”, black Canaiolo, Colorino, Mammolo.
AGING: a short time of 3 months in french oak barrels, then aging in steel conteiners and bottling. .
FOOD PAIRING: Tuscan pork cold cuts and medium-aged pecorino cheese, handmade pasta like tagliatelle or pici with beef ragout or tomato and garlic sauce, roast chicken or rabbit, nuts like walnuts and pistachios.
FLUID OUNCES: 0,75 liter.
ALCOHOL VOLUME: 13,5 %.
A TALE OF WINE AND FOOD IN TUSCANY: a Tuscan family would start the meal with it if they invite you over. Once you arrive the bottle will be already uncorked and oxygenating for at least 30 minutes. Its light body, fruitiness and black pepper are great with the typical platter of cured pork meats from the region, like prosciutto, salami with fennel, capocollo and of mild pecorino cheese (from sheep’s milk) especially those with the red rind or with the aging in oak ash. A second (or third) glass of it can pair superbly with a traditional handmade pasta, such as pici, tagliatelle or gnocchi, dressed with a beef ragout or a garlic and tomato sauce. “Well guys if you like it we can go on and open a third bottle with the main?”. Why not, since Rosso can easily go with a whole Tuscan meal!
Let’s pair it then with some roast chicken or rabbit with sautéed vegetables and maybe save some for walnuts and pistachios to end your delightful Tuscan food experience.
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