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Description
The Toscana De 'Pazzi of Castello del Trebbio comes from Sangiovese, Syrah and Merlot grapes, harvested from vineyards located on clayey soil.
After a slight pressing of the grapes, the grapes are left to ferment with indigenous yeasts. About 20% of Sangiovese ferments in terracotta amphorae. The other two vines and the remaining quantity of Sangiovese ferment in steel. Maceration lasts about 25 days. Malolactic fermentation follows in the same containers. Sangiovese is aged in second passage tonneaux for 18 months. Syrah and Merlot are aged for 18 months in second passage barriques. After assembly there is further refinement in the bottle for 12 months.
Ruby red in color, the nose releases notes of morello cherry, small red fruits in jam and macerated violet, with a final mineral touch and sweet spices. In the mouth it is warm, enveloping, persistent, supported by a dense tannic texture and excellent freshness.
Excellent meditation wine, it goes divinely with medium-aged cheeses. and first courses with game ragout. Try it with a dish of juniper woodcock.
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