Bolgheri DOC Rosso Borgeri 2024 Giorgio Meletti Cavallari

What kind of wine is it

Bolgheri Rosso Borgeri is a Tuscan red produced by Giorgio Meletti Cavallari with Cabernet Sauvignon, Merlot, and Syrah. It shows a solid structure and a clean aromatic profile, balancing freshness and complexity. Vinification takes place in temperature-controlled stainless steel, followed by eight months of ageing in barriques and a further eight months in bottle. The body is full, with harmonious tannins and persistence that enhances drinkability.

Where does it come from

It comes from Bolgheri, in southern Tuscany, an area with maritime influence. Bolgheri is renowned for the introduction of international grape varieties that result in wines of character and structure.

How is it produced

The grapes undergo a cold pre-fermentation maceration for 24-36 hours. Fermentation takes place in temperature-controlled stainless steel vats. Aging continues for eight months in barriques and finishes with eight months in bottle, a step that brings balance and aromatic depth.

Tasting notes

In the glass, it has a deep ruby red colour with violet highlights. The nose yields small red fruits like cherry and raspberry, subtle balsamic notes, and a touch of well-integrated vanilla from the wood. On the palate, the entry is warm and full, with firm yet measured tannins and good acidity supporting the structure. The finish is persistent, with fruity hints and a slightly spicy closure.

Food pairings

Bolgheri Rosso Borgeri pairs well with pasta dishes with meat ragù, such as pappardelle with wild boar ragù, and with grilled red meats. Regionally, it complements Florentine steak, while on a national level, it suits braised meats. Its structure and savoriness enhance the fruit and tannins, resulting in balanced and enjoyable pairings.

When to serve

The solid structure and extended ageing indicate good potential for cellaring. The ideal serving temperature is 16-18 °C to highlight the fruity freshness in the early years. In bottle, the wine can evolve and develop greater aromatic complexity. The preferred drinking window is from the second to the fifth year after harvest, when it expresses its characteristics with balance.