From: Tuscany, Italy
Varietals: 70% Sangiovese, 15% Cabernet Sauvignon, 15% Petit Verdot
Taste: In the glass, this wine is a deep ruby red with purple hues. The nose is intense and complex, with aromas of black cherry, blackberry, and plum skin mingling with hints of vanilla, leather, and spice. There are also some subtle earthy notes that add a sense of depth and complexity to the wine. On the palate, the wine is full-bodied and silky with a rich, velvety texture. The tannins are firm but well integrated, providing structure and balance to the wine. Flavors of ripe black fruits dominate, with black cherry and blackberry notes most prominent. There is also a touch of baking spice, which adds a layer of complexity and depth to the wine. The finish is long and lingering, with a pleasant hint of spice that lingers on the tongue.
Pairing: This versatile red wine holds bold flavors and rich textures that make it a great pairing for hearty, flavorful dishes, while its tannins and acidity help to cut through rich and fatty foods. It's a wine that can be enjoyed with everything from grilled meats to vegetarian dishes, and it's sure to be a hit at any dinner table. Here’s some pairing suggestions:
Grilled or roasted meats: This wine pairs particularly well with grilled or roasted meats, such as steak, lamb, or pork. The rich, full-bodied nature of the wine stands up to the bold flavors of the meat, while the tannins help to cut through the fat and create a balanced, harmonious pairing.
Tuscan cuisine: As a wine from Tuscany, this wine pairs well with the region's cuisine. Try it with classic dishes such as bistecca alla fiorentina (grilled T-bone steak), pappardelle al cinghiale (pasta with wild boar ragù - check out the recipe below), or ribollita (a hearty vegetable soup). The wine's bold flavors and rich texture complement the rustic, hearty nature of these dishes.
Vegetarian options: This wine can also be paired with vegetarian dishes, such as grilled vegetables or mushroom risotto. The earthy, savory notes in the wine complement the flavors of the vegetables, while the tannins help to cut through the richness of the dish.
Aged cheeses: The bold flavors and tannins in this wine make it a good pairing for aged cheeses, such as Parmigiano-Reggiano or Pecorino Toscano. The rich, nutty flavors of the cheese complement the wine's complex aromas and flavors, while the tannins help to cut through the richness of the cheese.
Wild Boar Ragù
Recipe from Caterina Schenardi and Daniele Boldrini
Adapted by Jeff Gordinier
About. Fattoria Uccelliera's 2019 Ginepraia Rosso di Toscana is a red wine made from a blend of 70% Sangiovese, 15% Cabernet Sauvignon, and 15% Petit Verdot grapes. TIt's important to note that the Fattoria Uccelliera producing the Ginepraia Rosso di Toscana is a different winery from the more famous Fattoria Uccelliera producing Brunello di Montalcino wines. The winery producing Ginepraia is located in the hills outside of San Miniato (between the small towns of Fauglia and Lorenzana) in the Pisa province of Tuscany and has been run by the Bulleri family for two generations.
The 2019 vintage in Tuscany was characterized by ideal weather conditions, resulting in a healthy and bountiful harvest of perfectly ripe grapes. This vintage produced wines with excellent structure, complexity, and flavor. We’ve included Tom Hyland’s Tuscan vintage report for 2019 below.
2019 Vintage report via Tom Hyland for Italian Wine Report. While winter was relatively normal, the climate fluctuated for much of the growing season, with a cold and rainy April and May that slowed down budbreak by more than 10 days. This was followed by a very hot (over 100° F) and dry June; hotter than average temperatures continued throughout the summer, and drought conditions existed until the end of July. Temperatures slowly returned to normal after that, and harvest took place from September 5 and ended during the first few days of October. Cool temperatures marked the second half of September, resulting in grapes with great freshness. As only a few Bolgheri reds have been released at this point, it is difficult to give this vintage a final rating; however, most producers are ecstatic about the wines in 2019, as they have excellent ripeness, very good acidity and beautiful varietal purity, as well as impressive structure. The top Bolgheri Superiore wines have the potential to be long-lived (25 years plus) and thus are at this juncture, rated as exceptional.
The Sangiovese grape is the backbone of Tuscan wines and brings a unique combination of fruit, acidity, and tannin to the wine. Cabernet Sauvignon and Petit Verdot are also important grapes in Tuscany, adding complexity and structure to the wine. The blend of these three grapes creates a well-balanced and complex wine that is enjoyable now and can be aged for several years.
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