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Red wine
- Handcraft
- Tuscany wines
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- Baricci Colombaio Montosoli Montalcino (Siena)
- Capanna - Montalcino (Siena)
- Capitoni Marco - Pienza (Siena)
- Colle Santa Mustiola - Chiusi (Siena)
- Cupelli Spumanti - San Miniato (Pisa)
- Eucaliptus - Castagneto Carducci (Livorno)
- Fattoi Ofelio e Figli - Montalcino (Siena)
- Fattoria Del Pino - Montalcino (Siena)
- Franco Pacenti - Canalicchio - Montalcino (Siena)
- Frascole - Dicomano (Firenze)
- I Giusti & Zanza Vigneti - Fauglia (Pisa)
- Il Lebbio - San Gimignano (Siena)
- L'Erta di Radda - Radda in Chianti (Siena)
- Petricci e Del Pianta - Suvereto (Livorno)
- Salvioni La Cerbaiola - Montalcino (Siena)
- Sorbaiano - Montecatini Val di Cecina (Pisa)
- Tenuta di Ghizzano - Peccioli (Pisa)
- Red wine
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Viewed products
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DULCAMARA 2015 MAGNUM...
produced with grapes from organic...
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VENEROSO 2000 IGT Toscana Rosso
20,93 € -30% 29,90 €
DULCAMARA 2015 MAGNUM IGT Costa Toscana Rosso BIO
New
produced with grapes from organic agriculture
Warning: Last items in stock!
Data sheet
| Code | GZDU15MG |
| Winemaker | I Giusti & Zanza Vigneti |
| Bottle | lt. 1,5 |
| Alcoholic strength | 14,5% vol. |
| Grapes | Cabernet Sauvignon-Cabernet Franc 70%, Merlot 25%, Petit Verdot 5% |
| Awards | JamesSuckling.Com 94/100 - Wine Enthusiast 91/100 - Veronelli 93/100 - Gambero Rosso Due Bicchieri - AIS Tre Viti - Falstaff 91/100 |
More info
Wine: DULCAMARA
Enologist: Dr. Stefano Chioccioli
Denomination: IGT Toscana Rosso
Area: Pisa hills, town of Fauglia.
Grapes: 70% Cabernet Sauvignon and Cabernet Franc, 25% Merlot, 5% Petit Verdot.
Age of the vineyards: from 10 to 25 years; density 10000 plants/ha.
Winemaking: alcoholic fermentation with maceration on the peels for 22/28 days at 27/30°c. Malolactic in tonneaux.
Refinement: in 300 lt French oak tonneaux for 18 months then refinement in bottle.
Colour: intense deep purple red.
Scent: classic rive gauche Bordeaux scents of cherry, blackberry and blackcurrent with a fine boisé well integrated in the fruit
Taste: it results of full body with strong tannin and a balance of alcohol and acidity.
To accompany with: well cooked roasted or stewed meat, seasoned or fossa cheese, roasted red meat.
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