Red Wine Cipriana Bolgheri Rosso 2020. Located on the slopes of the beautiful village of Castagneto Carducci, La Cipriana is a historic winery in the Bolgheri area. The company, owned by the Fabiani brothers, covers about 8 hectares of vineyards with an average age of 10 years and a planting density of between 5,000 and 6,000 plants per hectare. In addition to the vineyards, the property also owns 3 hectares of olive groves, which include numerous centuries-old trees. The company cellar is entirely underground to guarantee an optimal temperature for the vinification and aging operations. The Bolgheri Rosso from the La Cipriana winery is a blend of Cabernet Sauvignon, Merlot, and Syrah. The fermentation, which takes place in concrete tanks at a controlled temperature for about two weeks, is followed by 10 days of maceration on the skins. The wine is then aged in barrique. The wine shows a brilliant ruby red color with purplish hints. The elegant nose reveals hints of blackberry and small berries, followed by some notes of tobacco. On the palate, it is well structured, soft, and persistent with round tannins. Have it with a rib eye steak, a lasagna Bolognese, or a mushroom pie.
Red Wine Cipriana Bolgheri Rosso 2020
Red Wine Cipriana Vigna Scopaio 339 Bolgheri Rosso 2020. La Cipriana winery, a historic company in the Bolgheri production area, is located near the village of Castagneto Carducci. Here in the 8 hectares of vineyards of the property, the Fabiani brothers produce two Rosso Bolgheri, a Bolgheri Superiore, a Vermentino Bolgheri, and a Bolgheri Rosato, all with Controlled Designation of Origin. The Bolgheri Superiore wine, which bears the name of the famous Carducci poem “San Martino ”, is produced with Cabernet Sauvignon and Petit Verdot grapes, while the other reds are based on Cabernet Sauvignon with the addition of variable percentages of Merlot and Syrah. The harvest of Cabernet grapes is manual. Alcoholic fermentation takes place in concrete vats, at a controlled temperature for about two weeks, and is then followed by maceration on the skins for a total of 15 days. This is followed by aging in barriques and tonneau for a variable period of about 10 months. The label, created by the local painter Andrea Carciola, represents the small house that rises within the vineyard. The wine is intense, round, and fragrant, with spicy and persuasive notes. In the mouth, it is dry and full of hints of small black and red fruits. It is enveloping and warm with strong but ripe tannins. Have it with a Florentine steak or with Pappardelle with wild boar ragu.
Red Wine Lagvinari Saperavi 2020. Eko Glonti was a medical doctor and later a geologist before finding his true calling at the age of 49 as a winemaker. He founded Lagvinari winery in Georgia’s premier Kakheti region and made his first vintage in 2011 in collaboration with Isabelle Legeron, the esteemed natural wine writer. Georgia’s winemaking heritage dates back thousands of years, and Lagvinari uses winemaking techniques that are thought to go right back to ancient times like the large clay pots or qvevri that are used as fermentation vessels. This bottling is made from Georgia’s indigenous Saperavi grape variety which is used to produce robust yet elegant reds. After the harvest the fruit is left to ferment in the qvevri which are buried underground to help maintain a constant temperature throughout the process. After 3 months of skin contact the young wine is left to mature for another 5 months in the qvevri before bottling. This creates a powerful yet well-balanced red wine with plenty of freshness to match the plush cassis, plum and dark berry fruit flavours that linger on the tongue. A great wine to cellar for a few more years or enjoy now alongside earthy game dishes like venison and duck or a generous platter of charcuterie.