I know that i’m repeating myself, but again, an example of what a singular talent Elisabetta is. Very VERY few people make a 100% Colorino, as its thick skins make it a bear to render elegant and phenolically (tannins) ripe. In her hands, there is a deep black fruited density and pure violet intensity that is stunning….I expect very good things from the 2020 iteration……THIS CUVÉES PROCEEDS GO TO THE SERGIO THE PATRIARCH FOUNDATION, HER NON-PROFIT.
In her words: “Tuscan tradition blends this variety with the grapes of Chianti in order to give colour. At Montenidoli it is fermented by itself. After a long maceration on the skins it matures for 12 months in barrique and is bottled to be ready to drink. Deep ruby, inky aromas, soft and gentle on the palate, an immediate, eminently approachable young red wine.”
Food pairings: “appetizer, sliced ham and salami, a good companion to a light lunch.”
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