Tenuta Torciano "Trecento 2011" 300 Years Anniversary - 1 bottle
Tenuta Torciano "Terrestre 2016" - 1 bottle
Masi "Alessandro dal Borro Magnum 2015" - 1 bottle
Three red Tuscan blend wines
Trecento 2011 –Wine Description: Cabernet Sauvignon and Sangiovese 2011 The sun-filled, early-maturing 2011 vintage perfectly expresses the qualities of Trecento . The wine appears an intense, youthful fruit that is fully ripe yet at the same time crisp and lively, backgrounded by delicate nuances of balsam and toastiness. On the palate, the powerful concentration immediately impresses, as do the tannins, massive yet silksmooth and glossy, which allows the wine to completely fill the mouth but with no feeling of heaviness. The finish, near endless, is deliciously pungent and spicy, with a welcome crispness throughout. The Sangiovese, from the Latin "Sangius jovis", is the predominant grape-variety in this wine and the calm, elegant characteristics of the Cabernet give this wine ample olfactory complexity and greater strength to both body and flavor. Bright and intense ruby red color. Enveloping, elegant, classic perfumes with fruity and balsamic notes that duet each other in a delicious organoleptic balance. Taste of extraordinary class, intact, with fine and velvety tannins. Very long finish. The prime quality and structure of this wine demand excellent first courses and risottos with sauces made from wild boar and hare, tasty red meat dishes such as roast game, vegetable soufflé and spicy mature cheeses.
Terrestre 2016 Our Terrestre, forming part of the line of Super-Tuscan wines linked to the great territory of our region, has proved to be a great success and has received an award at Vinitaly in Verona last April. This is a clone of the first grape Tuscany, mother of great Brunello. The Terrestre has a musky smell with sweet notes of dried leaves, characteristics of the Tuscan woods. The scent of vanilla derives from the first quality used for aging and the famous land of Montalcino, the quality of which exalt the natural scents. Recommend with the pasta with a sauce made from red meat or in conjunction with roast meat. In the month of Sept, in Tuscany, at the beginning of the month have occurred of thunderstorms, creating discomfort during the step of harvesting the grapes but helping to make an overall great wine
Alessandro dal Borro Magnum 2015 Alessandro Dal Borro IGT Toscana is obtained by pressing 100% Sangiovese grapes. The grapes are placed in small crates weighing 10 kilos at the most. Following harvest, the grapes are cooled overnight at a temperature of 8° C. Processing of the grapes begins at the selection table where each cluster is checked by the workers and if the quality is not satisfactory, the clusters are discarded. Following destemming, the berries are checked on the second selection table where an accurate selection takes place and it is here above all that fragments of the stalk are eliminated. The goal is to ferment only the grapes, that is the skins, the grape seeds and the juice totally without fragments of the stems. Fermentation is achieved in French oak truncated cone vats and lasts over 40 days. All these operations are manual. After fermentation Alessandro Dal Borro is decanted in barriques of which 75% are new and 25% a year old; the barriques must be made of the best selection of fine grain French oak. Malolactic fermentation takes place in the barriques and is followed by refinement on yeast for 6 months; “élevage” is completed in barriques for 18 months.