Oreno Toscana IGT - Tenuta Sette Ponti

In the glass, the Oreno from Tenuta Sette Ponti presents a dense ruby red color. When swirling the wine glass, this red wine reveals a high density and fullness, which is evident in the clear stained glass windows at the edge of the glass. The first nose of Oreno presents aromas of blackberries, mulberries and blackcurrants. The fruity notes of the bouquet are joined by notes of barrel ageing such as toasted barrique, cigar box and oak.

This dry red wine from Tenuta Sette Ponti is just the thing for wine drinkers who cannot drink their wine dry enough. The texture of this powerful red wine is wonderfully dense on the palate. Thanks to the balanced fruit acidity, the Oreno flatters the palate with a velvety sensation without lacking freshness. On the finish, this young wine from the Tuscan wine-growing region impresses with its considerable length. There are again hints of blackberry and blueberry. Mineral notes from the sand and limestone-dominated soils are added to the finish.

Vinification of the Tenuta Sette Ponti Oreno Toscana

This powerful red wine from Italy is made from the Cabernet Sauvignon, Merlot and Petit Verdot grape varieties. The grapes grow under optimal conditions in Tuscany. Here, the vines dig their roots deep into soils of sand and limestone. The Oreno is obviously also influenced by the climate and viticultural style of Tuscany. This Italian wine can literally be described as a wine of the Old World, which presents itself with exceptional elegance. After the grape harvest, the grapes are quickly taken to the press house. Here they are selected and carefully crushed. This is followed by fermentation in stainless steel tanks at controlled temperatures. At the end of fermentation, the Oreno is matured for 18 months in French oak barrels. The ageing in wooden barrels is followed by a long bottle ageing period, which makes this red wine even more complex.

Dining recommendations for the Oreno Toscana from Tenuta Sette Ponti

Ideally, drink this red wine from Italy at a temperature of 15 - 18°C to accompany leek soup, cod with cucumber and mustard vegetables or goose breast with ginger-red cabbage and marjoram.

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