IL BORRIGIANO Valdarno di Sopra DOC BIO IL BORRO
| Sommelier score | 90/100 | 2023 |
| Robert Parker | 92/100 | 2020 |
| Winery | IL BORRO |
| Denomination | Valdarno di Sopra Doc |
| Vintage | 2018 |
| Grapes | 40% Merlot, 35% Syrah e 25% Sangiovese |
| Organic | Yes |
| Alcohol content | 13,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | AR 7924 |
| Winery headquarter | Il Borro - Loro Ciuffenna (AR) - Località Borro, 1 |
| Bottle size | Standard bottle |
| Combination | Mixed boiled meat, Meat and game stew, Meat stewed, Medium-aged cheeses, Fillet with green pepper, Pasta all'amatriciana, Scallops with mushrooms, Rabbit |
| Region | Tuscany (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Toscana Igt |
From the vinification of grapes of Merlot, Sangiovese, Syrah. The origin is that of the territory of Tuscany. For the vinification the grapes, of Sangiovese, Syrah and Merlot, are harvested by hand to reach a perfect technological and phenological maturation. The refrigeration of the same at 7 C and the subsequent cold maceration in wooden tanks allow to maintain the complexity of the naturally present aromatic substances. Subsequently, a controlled temperature fermentation (28°C) is carried out, followed by 10 months of aging in large wooden vats.
Characteristics of this Tuscan red wine
The organoleptic analysis shows a lively ruby red color with purple reflections. Its aromas are intense with notes of fresh red fruit reminiscent of cherry wax. Its complexity is underlined by hints of spiciness typical of ginger and white pepper. The taste on the palate is confirmed by the first impressions that are accompanied by a pleasant sensation of freshness given by its acidity. The tannins are elegant and leave the mouthfeel clean and in harmony.
Serving suggestions by tasting this wine from Il Borro Winery
An excellent wine to be served at a temperature a bit 'fresher as an aperitif, is the ideal companion of light red meats, soups of the Tuscan tradition (e.g. ribollita, pappa al pomodoro) but also medium-aged cheeses. The optimal serving temperature is 16ºC.
