Ciacci Piccolomini d'Aragona Rosso di Montalcino 2016
Fruity aromas of ripe berries with balsamic notes on the nose predict an alternation between sweetness and acidity in the mouth. Its sweet-acid components evoke raspberry and ripe blackberry. Spicy finish recalls star anise and pink pepper. Powdery tannins. Excellent with typical Tuscan dishes such as T-bone steak and ragout sauce. Suitable, when young, with fish soup featuring scorpion fish and monkfish.
|Appellation||Rosso di Montalcino|
|Brand||Ciacci Piccolomini d'Aragona|