La Cappuccina MadégoColour: An intense ruby red with purple highlights. Nose: With hints of oak that are very well integrated with the berry fruit notes. Flavour: Rounded, with a spicy aftertaste and soft tannins that are perceptible without being aggressive. Food Pairing: Ideal with roast or grilled meats and moderately mature hard cheeses. We recommend it with roast beef with herbs, or raw porcini mushrooms with slivers of Vezzena cheese.
Antonio Sanguineti Nessun Dorma"Nessun Dorma" is the favorite aria of "il Maestro" Antonio Sanguineti, and this wine is one of our favorite accessible, friendly blends. With vines carefully selected from all around Toscana, including Sangiovese from Capraia e Limite (Montalbano), Merlot from Gavorrano (Grosseto), and Syrah from Suvereto (Livorno), the Maestro has made a true "SuperTuscan." The Merlot is intensely floral and elegant, while the Sangiovese is fresh and bright. The Syrah adds depth and body, offering a bold expression of forest-floor truffle, ripe cherry, and blackberry preserves. Pairings: Spinach and mushroom ravioli with Parmesan, Chicken Marsala, and Beef Stroganoff.
La Capra Sauvignon Blanc 2014All the fruity acidity you need, this light and easy drinking summer white offers good texture and a lingering citrus flavour. A very popular choice, for good reason too!
L. Aubry Fils BrutVinification is all in stainless steel tank. In addition, the malolactic is always encouraged, as the Aubrys feel that acidity is never lacking in the wines, and they would prefer to have slightly lower acidities and be able to use a very low dosage than have high acidities and be forced to dose the wines more. The most remarkable thing about Aubry is that, through almost archaeological search for old plant varieties, they have succeeded in making a brilliant Champagne out of three forgotten grape types: Pinot Gris, Arbanne, and Petit Meslier. Furthermore many grapevines are planted "en foule," as they were before phylloxera.
Tenuta di Ghizzano Veneroso 1996It is the historical wine of the farm, and therefore the most representative of it. It was first made in the year 1985 and, with its elegance and persistence, it can be said to interpret the specific characteristics of the terroir (earthy taste). It is made from Sangiovese and Cabernet Sauvignon grapes, with a small percentage of Merlot. It has become a milestone for the wine-growing area where it originated.