Roccato Cabernet Sauvignon Toscana IGT - Rocca delle Macìe

The Roccato Cabernet Sauvignon Toscana from Rocca delle Macìe in Tuscany reveals a dense, purple-red color in the wine glass. With a little sideways movement, the red wine glass reveals a charming garnet-red hue at the edges. When the glass is swirled, this red wine reveals a high level of viscosity, which can be seen in church windows at the edge of the glass. The nose of this red wine from Tuscany captivates with aromas of plum, blueberry, mulberry and black cherry, and it is precisely its fruity character that makes this wine so special.

The Rocca delle Macìe Roccato Cabernet Sauvignon Toscana impresses with its elegantly dry taste. It was bottled with just 3.2 grams of residual sugar. As you would expect from a wine from the Icon wine segment, this Italian naturally delights with the finest balance despite its dryness. Taste does not necessarily need sugar. On the palate, the texture of this powerful red wine is wonderfully fleshy and dense. Thanks to the moderate fruit acidity, the Roccato Cabernet Sauvignon Toscana flatters the palate with a soft sensation without lacking freshness. The finish of this red wine from the Tuscany wine-growing region, which is capable of ageing, is ultimately delightful with a beautiful aftertaste.

Vinification of the Roccato Cabernet Sauvignon Toscana from Rocca delle Macìe

This wine clearly focuses on one grape variety, namely Cabernet Sauvignon. Only flawless grapes were harvested for this exceptionally powerful single-varietal wine from Rocca delle Macìe. After harvesting, the grapes are transported to the press house as quickly as possible. Here they are sorted and carefully crushed. Fermentation then takes place in small oak barrels at controlled temperatures. The fermentation is followed by maturation for several months in French oak barriques.

Recommendation for Rocca delle Macìe Roccato Cabernet Sauvignon Toscana

This red wine from Italy should ideally be served at a temperature of 15 - 18°C with stuffed peppers, roast veal liver with apples, onions and balsamic vinegar sauce or lamb ragout with chickpeas and dried figs.