Denomination: Costa Toscana IGT Grape Variety: 50% Sangiovese, 35% Cabernet Sauvignon, 15% Malvasia Nera Name: Re Stigio Alcohol: 13.5° Format: 0.75L Production Area: Castagneto Carducci (LI), Tuscany, Italy Description: The winemaking is done in a traditional way, with manual harvesting of the grapes, fermentation on the skins at controlled temperature (26°-28°C) for about a week, maceration on the pomace continues for at least another 10 days with frequent pumping over followed by a soft pressing. The aging takes place in French oak tonneaux where the malolactic fermentation is completed for about 8 months. Then in bottle for a few months. The color is bright ruby red with violet reflections. On the nose, it is intense with pronounced notes of ripe fruit, vanilla, pepper, and tobacco. On the palate, it is soft with sweet, fresh tannins that are well balanced, with remarkable breadth and taste persistence. Recommended pairing with meat pasta dishes or risottos, red meats, roasts, grilled dishes, braised meats, and well-aged cheeses. Recommended temperature: 16-18° C.
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Denomination: Costa Toscana IGT Grape Variety: 50% Sangiovese, 35% Cabernet Sauvignon, 15% Malvasia Nera Name: Re Stigio Alcohol: 13.5° Format: 0.75L Production Area: Castagneto Carducci (LI), Tuscany, Italy Description: The winemaking is done in a traditional way, with manual harvesting of the grapes, fermentation on the skins at controlled temperature (26°-28°C) for about a week, maceration on the pomace continues for at least another 10 days with frequent pumping over followed by a soft pressing. The aging takes place in French oak tonneaux where the malolactic fermentation is completed for about 8 months. Then in bottle for a few months. The color is bright ruby red with violet reflections. On the nose, it is intense with pronounced notes of ripe fruit, vanilla, pepper, and tobacco. On the palate, it is soft with sweet, fresh tannins that are well balanced, with remarkable breadth and taste persistence. Recommended pairing with meat pasta dishes or risottos, red meats, roasts, grilled dishes, braised meats, and well-aged cheeses. Recommended temperature: 16-18° C.
