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A Taste of Tuscany

Case of 6 bottles.

This mixed case of four wines (one bottle each of Toscana Maremma BIO and Vermentino, and two bottles each of Sassarello and Tribulo) come from Tuscan vineyards in Montalcino and Grossetto Provinces. Get out the red-checked tablecloths, put a nice pot of ragú, or short-ribs, on the stove, open up a bottle or two of these wines and who knows, perhaps just for a moment you'll feel like you're in beautiful Toscana. 

These are from independent wineries where care is taken from vineyard to grape to bottle. The wines are also available to purchase by-the-case through this Web site. 

Wine #1 Poggio Stenti, 2020 Vermentino Maremma Toscana DOCG(Montecucco) - 1 bottle.

This white wine is made from 100% estate-grown Vermentino, harvested (by hand) is the middle of September. Fermentation takes place in temperature-controlled (14c) stainless-steel tanks for 15 days, and then ages for about 3 months, on the fine lees, in stainless steel tanks to maintain fresh, clean, and fruity aromas and flavours in the finished wine. 13.5-14.0% alc./vol.; RS less than 2 gr/L.

Our Tasting Note: Bright, straw-gold colour, with fresh, floral/tropical aromas and flavours of citrus, apple, melon, and pear, with slightly herbal (sage) and distinctive mineral notes (typical of the terroir). Crisp, dry, firm, and well-structured (medium-bodied) with a long, clean and round finish.

Menu Matches: Will complement most appetizers, salads, seafood, and pasta with cream-based sauces. Also great on its own while preparing the rest of the meal.

Wine #2 Poggio Stenti, 2017 "Tribulo" Montecucco Rosso DOCG (Montecucco) - 2 bottles.

The grapes (100% Sangiovese) are hand harvested in the cool morning air, in early October, when they have reached ideal sugar levels. Fermentation takes place in temperature-controlled, stainless-steel tanks for 15 days, with skin contact to allow for good polyphenolic extraction. The wine ages for about 18 months in (new) French-oak 20HL barrels, to develop a more complex bouquet and soft structure. Plant-based agents are used for fining. Alc./vol. 14%; R.S. < 1.0gr/L.

Tasting Note: Deep ruby colour, with garnet notes. Aromas of dark, ripe cherry, plum, and blueberry, with notes of dark chocolate and sweet spices (vanilla). Round, silky, and structured with a long, persistent finish and great depth. 

Menu Matches: Will complement full-bodied dishes, grilled meats - hamburgers to game to steak, and pasta with rich, meat-based sauces. 

Wine #3 Fattoria La Lecciaia, 2019 Toscana Maremma BIO DOC (Grossetto) - 1 bottle. 

This wine is made from 100% Sangiovese grapes sourced from certified organic vineyards in Grossetto Province in Tuscany. The soils are clay/loam and the planting density is medium using traditional Spurred Cordon trellising.

The grapes were hand-harvested in late September/early October, when the reached peak ripeness and maturity. Vinification was in temperature-controlled, stainless-steel tanks for 15-20 days, then aged for 6 months in oak barrique, then in bottle for at least a year before released to the market. 14.5% alc./vol., less than 1 gr/L RS.

Only 50,000 bottles produced - the first vintage for this wine and is certified organic. 

Tasting Note:  Ruby red in colour. Intense aromas of red berries and blackberry, with delicate floral/spicy notes. Medium- to full-bodied, and soft on the palate. Smooth tannins, with a long finish. 

Menu Matches: Complements medium- to fuller-bodied foods like steak, braised meat dishes, and game. Also pasta with meat-based sauces, and pizza.

Wine #4 Fattoria La Lecciaia, 2012 Sassarello (Montalcino/Montecucco) - 2 bottles.

From estate vineyards, this "Super-Tuscan" blend is 50% Sangiovese, and equal parts Cabernet Sauvignon and Merlot. The Sangiovese was aged in traditional large oak barrels, like Brunello, while the Cabernet Sauvignon and Merlot matured in smaller French oak barrique. 

Our Tasting Note: Medium deep red colour with slight garnet tinges. Rich, with earthy aromas of dark cherry, plum, cocoa, and a touch of cedar/sandalwood. Medium-bodied, round on the palate, with good acidity and fine tannins and a relatively long finish.

Menu Matches: Pair with meat dishes, particularly pasta with meat sauce. Will work with hamburgers, steaks, and short ribs alike, as well as earthier-style vegetarian dishes.