Orma Toscana IGT - Tenuta Sette Ponti

In the glass, the Orma from Tenuta Sette Ponti reveals a dense purple-red color. Swirling the glass, this red wine reveals a high viscosity, which is evident in the clear stained glass windows at the edge of the glass. The bouquet of this red wine from Tuscany is captivating with nuances of blueberry, blackcurrant, blackberry and mulberry. If we explore the aromas further, cocoa bean, gingerbread spice and black tea are added due to the influence of oak.

The Tenuta Sette Ponti Orma is pleasantly dry. This red wine is never coarse or austere, but round and smooth. The texture of this powerful red wine is wonderfully velvety on the palate. Thanks to its lively fruit acidity, Orma is impressively fresh and lively on the palate. The finish of this youthful red wine from the Tuscany wine-growing region impresses with a remarkable lingering aftertaste. The finish is also accompanied by mineral facets from the sand and limestone-dominated soils.

Vinification of the Tenuta Sette Ponti Orma Toscana

This powerful red wine from Italy is made from the Cabernet Franc, Cabernet Sauvignon and Merlot grape varieties. The grapes grow under optimal conditions in Tuscany. Here, the vines dig their roots deep into soils of sand and limestone. The Orma is an Old World wine through and through, as this Italian breathes an extraordinary European charm that clearly underlines the success of wines from the Old World. After being harvested by hand, the grapes are quickly taken to the press house. Here they are sorted and carefully crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. Fermentation is followed by maturation on the fine lees for several months before the wine is finally bottled. The ageing in the barrel is followed by a long maturation in the bottle, which makes this red wine even more complex.

Recommended with Tenuta Sette Ponti Orma Toscana

This Italian wine is best enjoyed at a temperature of 15 - 18°C. It goes perfectly with goose breast with ginger-red cabbage and marjoram, leek tortilla or spinach gratin with almonds.