Red-fruited notes of Douglas cherry, wild raspberry and redcurrant, underlined with orange leaf, rose fragrance and ivy.
Palate
Saline minerality meets sweetish fruit, carried by finely polished tannins and lively acidity for an outstanding drinkability.
Character
Beguiling, finesse-rich and expressive, displaying a monumental structure alongside elegant freshness.
Pairing
Pan-fried calf's liver with a balsamic glaze, glazed beetroot with Parmesan, or spaghetti with walnut pesto.
Notes
Demeter-certified top rarity (only one barrel produced) from volcanic and limestone soils, aged in the cellar with nearly five months of amphora maceration.
Tasting note
Colour & Appearance
An enticing cherry red, laced with vibrant violet highlights.
Nose
Right from the first swirl, a red-fruited play of Cornelian cherry, redcurrants and wild raspberries fascinates the senses. With a little aeration, multi-layered notes of oranges, fresh orange zest, rose petals and ivy reveal themselves. A beguilingly fine fragrance full of finesse.
Palate
On the palate, despite its impressive 15.0% abv, the wine displays remarkable freshness. A saline minerality meets sweetish, delicate fruit. Polished, supple tannins and a lively acidity keep the structure taut, ensuring outstanding drinkability.
Terroir & Origin
The grapes grow in an amphitheatre-shaped vineyard site at 350 metres altitude near Riparbella in the Maremma. Here, maritime influences combine with a continental climate. The soil is characterized by pure limestone and volcanic rock, which lends the wine its mineral drive. Out of conviction, the estate has been Demeter-certified biodynamic since 2004.
Grape Variety & Vinification
A single-varietal 100% Grenache from young vines, created by oenologist legend Luca D’Attoma. Fermentation and ageing take place in amphorae with almost five months of skin contact, before the wine receives its final polish in wooden casks. In line with a minimal intervention philosophy, the wine is neither fined nor filtered.
Food Pairings
Excellent with pan-fried calf’s liver with balsamic marinade on mashed potatoes. Equally impressive alongside glazed beetroot in cassis liqueur with Parmesan shavings or creative spaghetti with blackberries, beans and walnut-parsley pesto.
Particulars
An absolute rarity from the Tuscan Maremma: merely a single barrel exists of this Grenache experiment aged in amphora.
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