Insoglio del Cinghiale is the foundation wine of the Tenuta di Biserno estate. Insoglio is a supple and early maturing wine and a very distinctive and distinguished introduction to Tenuta di Biserno.
Classification: Indicazione Geografica Tipica di Toscana
Grapes: 32% Syrah, 30% Cabernet Franc, 32% Merlot, 6% Petit Verdot
Vineyards: Grapes are taken from 3 vineyards: Vigna Fonit Intarlate, Vigna San Giovanni and Vigna Le Vallette. Soil type is partly clay, partly Bolgheri conglomerate. Vines are 3-7years old. Training is Cordonne Speronato.
Harvest: September. All harvesting is done by hand into 15kg crates.
Vinification: Grapes are strictly sorted on a vibrating belt at the cellar. They are then destemmed and soft crushed. Fermentation takes place for 21 days at 28°C. 10% of the wine undergoes malolactic fermentation in oak barrels and the remainder in stainless steel.
Ageing: 40% of the wine is aged for 4 months in new and second use French oak barriques.
TASTING NOTE: Intense ruby with flecks of purple. The nose is of vibrant blackberry fruit with a subtle hint of oak. Full and fruity on the palate with well balanced smooth tannins. It can be a little closed to start but then opens up beautifully in the glass.
• First vintage: 2003
• Winemaker: Helena Lindberg
• Consultant winemaker: Michel Rolland
• Aimed at: on trade and independent sector
• Ageing potential: drinking beautifully now but will also evolve over the next 2 years.
Merlot DOC Nussleiten - 2011 - Tenuta Castel Sallegg
Excellent with savoury ! rst courses, all types of of meat courses and mature cheese. Serving temperature About 16-18°C.
ruby red in color with purple highlights. The wine is ripe on the nose with notes of dark fruit and with much underlying freshness on the aromatic finish; plum fruit dominates the aromatic gamut along with cherries, and the aromas evolve with vigor and balance towards sensations of mint and liquorice. On the palate, though still young, the wine is ready and inviting, rich and harmonious; excellent the balance of the flavors thanks to the tonic acidity and the solidity and suppleness of the tannins. The finish and aftertaste are rich and savory and are characterized by a sweet persistence and length.
We suggest you to taste it with very aged cheeses and chili-pepper flavored chocolate.