Toscana IGT Rosso Il Pareto 2020 Ambrogio e Giovanni Folonari

What kind of wine it is

Il Pareto by Folonari is a Tuscan red wine made solely from Cabernet Sauvignon grapes sourced from Tenuta di Nozzole. It emerged in the 1980s as a Supertuscan, with the first vintage dating back to 1987. Since then it has consistently shown a powerful, deep style with a very precise aromatic profile. Already complex in its youth, it can also age for a long time in the cellar.

Where it comes from

The grapes come from a vineyard at Tenuta di Nozzole, in the municipality of Greve in Chianti, on hills between 330 and 370 meters above sea level. The soils are silty-clay and low in coarse fragments. The project was born from a clear idea: not to start from the native varieties, but from the vocation of the terroir. Over time Cabernet Sauvignon has adapted to these hills and here it expresses a character all its own.

How it is made

The vines are trained to a low spur-pruned cordon. Harvest takes place when the grapes have reached full phenolic ripeness. Fermentation occurs in stainless steel, with a maceration of about four weeks extracting color, tannins and aromas. The wine then ages for at least 30 months in barriques and finally refines in bottle.

Tasting notes

In the glass it is purple-red. The nose is intense and enveloping, with red fruits, pomegranate, Morello cherry and prune, with nuances of incense, bay leaf and black pepper. On the palate it is dry and full-bodied, deep and saline. The finish leaves lingering echoes of spicy tertiary aromas.

Food pairings

Its structure and tannins make it perfect with bistecca alla fiorentina and grilled red meats. It also pairs well with game, for example braised wild boar or hare, and with slow-cooked beef braises. The spicy notes are a fine match for herb-scented lamb. Among cheeses it is ideal with aged Pecorino Toscano.

When to serve it

This is the red to bring out for special-occasion dinners, when the main course is meat. If you wish, you can also lay it down: it can age in the cellar for up to thirty years. Serve in large-bowled glasses and uncork the bottle at least an hour in advance so the aromas can fully open up.