Red Wine San Giovenale Rosso di San Giovenale. It benefits from decanting. The San Giovenale winery, whose name derives from an Etruscan necropolis near the company, is located in north Lazio, 400 m above sea level, a unique place that allows pre-industrial viticulture, thanks also to the dry climate that avoids vine diseases. The estate was founded in 2006, by Emanuele Pangrazi, who gave life to the most ambitious and technologically advanced project in the province of Viterbo, together with his oenologist Marco Casolanetti. The focus is on some typical French varieties: Grenache, Cabernet Franc, Syrah, Carignan. The cultivation is intensive, with an average of 11,000 cuttings per hectare and low yields, to extract from the grapes the strong aromas and flavors typical of this territory. The Rosso di San Giovenale is the assembly of two vintages of Habemus (the winery’s flagship wine), a blend of Grenache, Syrah, and Carignan. In the glass it shows the violent purple hues of the Syrah. The nose is deep and intense, a triumph of sweet spices, black pepper and anise, and fruity notes of plum, currant, and raspberry. A soft balsamic note and a hint of aromatic herbs complete the olfactory palette. The mouth is dense but lively and dynamic thanks to a surprising acidity in balance with the refined tannins. It is warm and complex with a long aftertaste of spices and balsamic notes. Let it breathe for half an hour. Enjoy it with grilled red meat.
Red Wine San Giovenale Rosso di San Giovenale
Red Wine The Big Red Monster Cabernet Sauvignon. Drink it now. No need to decant but best to open it half an hour before service. Founded in 1983 by Randall Grahm, Bonny Doon Vineyard is located in Santa Cruz, California. Randall was one of the first Californian winemakers to embrace the Rhone grape, earning him the nickname “The Rhone Ranger Also he is a leader in biodynamic agriculture. The Big Red Monster Cabernet Sauvignon is a fierceful blend of 76% Cabernet Sauvignon, 14% Petite Verdot and 10% Petite Sirah. The grapes are selected in the rugged Paso Robles region where the temperature range between day and night is the highest of all California wine regions. Daytime temperatures can reach over 100 degrees and night temperatures can drop below 30 degrees. The extreme heat results in very intense flavors of dark fruit in jam, and strong alcohol content, while the freezing nights help to maintain the balance of acidity. In the glass, the wine displays dark purple hues, with a ruby edge. The nose has spicy notes, dark berries and light oak notes. It is a full-bodied wine with intense flavors of ripe dark fruit (plum and raspberry), caramel, chocolate and notes of pepper and cloves. The tannins are firm but round and the finish is warm and persistent. It is a wine that goes well with red meat or lamb. Excellent steak wine.
Red Wine The Big Red Monster Zinfandel. Drink it now. No need to decant but best to open it half an hour before service. Located in California, in Santa Cruz, the Bonny Doon winery was founded in 1983 by Randall Grahm, one of the forerunners of organic farming and the use of grapes from the Rhone Valley. The grapes are sourced from the Paso Robles wine region, one of the most interesting and diverse wine-growing areas on California’s central coast. But the region is characterized by important microclimates. To the east, the mountains of Santa Lucia by the cold Pacific Ocean, experience more fog, wind, and ocean precipitation than the rest of the Paso sub-denominations. To the west, you will find the hottest and most western appellations of Paso Robles. Soft, powerful, and fruity wines are produced here, especially Cabernet Sauvignon and Zinfandel. Thanks to the large temperature range between day and night, these wines are also characterized by surprising acidity. The wine is a blend of 75% Zinfandel, 18% Tannat and 7% Petite Sirah. The grapes are delicately de-stemmed and crushed. Maceration is prolonged to favor greater extraction. The wine is then aged in new oak barrels. This Zinfandel is an opulent and intense wine with a rich and decisive palate, and tasty flavors of red fruit jam accompanied by a soft spicy finish. The medium acidity creates a harmonious balance. Try it with spicy lamb.