Tuscany, Italy — blend of Cabernet Sauvignon, Merlot and Sangiovese
Opening with aromas of black cherries, blackcurrant, dark plum and subtle herbal or earthy notes — often cedar/spice, cedar-wood or graphite undertones depending on vintage. On the palate it shows ripe dark-fruit core (black cherry, plum, blackberry), medium-full body, smooth yet firm tannins and a balanced acidity that frames a long finish with touches of tobacco, black licorice or dark chocolate in some vintages. This wine shines with richer foods: grilled lamb or steak, roasted pork, tomato-based pasta or casseroles, hearty bean-and-vegetable stews, or rustic Italian dishes. It’s also a solid match for aged cheeses or peppery charcuterie.