Niccolaio Maremma Toscana DOC 1,5l Magnum - Il Grillesino

In the glass, the Niccolaio Maremma Toscana 1.5l Magnum from Il Grillesino presents a dense purple-red color. With a little swirl, the red wine glass reveals a charming garnet-red tone at the edges. When swirling the wine glass, this red wine reveals a high viscosity, which can be seen in clear stained glass windows at the edge of the glass. On the nose, this Il Grillesino red wine reveals all kinds of sour cherries and redcurrants. As if that wasn't already impressive, vanilla, chocolate and caramel are added to the mix.

This wine impresses with its elegantly dry taste. It was bottled with exceptionally little residual sugar. This is a genuine quality wine that clearly stands out from simpler qualities and so this Italian naturally delights with the finest balance despite its dryness. Taste does not necessarily require a lot of residual sugar. This velvety red wine is full-bodied and multi-faceted on the palate. On the finish, this mature red wine from the Tuscany wine-growing region impresses with its remarkable length. Once again, there are hints of redcurrant and sour cherry.

Vinification of the Il Grillesino Niccolaio Maremma Toscana 1.5l Magnum

The powerful Niccolaio Maremma Toscana 1.5l Magnum from Italy is a single-varietal wine made from the Cabernet Sauvignon grape variety. Of course, the Niccolaio Maremma Toscana 1.5l Magnum is also characterized by more than just the Maremma Toscana DOC soil. This Italian wine can literally be described as an Old World wine that presents itself in an exceptionally impressive way. After being harvested by hand, the grapes are transported to the press house as quickly as possible. Here they are selected and carefully crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures.

Dining recommendations for the Niccolaio Maremma Toscana 1.5l Magnum from Il Grillesino

This Italian red wine is best enjoyed at a temperature of 15 - 18°C. It goes perfectly with goose breast with ginger red cabbage and marjoram, duck breast with mangetout or vegetable couscous with beef rissoles.