Ciacci Piccolomini d'Aragona Rosso di Montalcino 2016
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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.
|Region||Italy, Tuscany, Rosso di Montalcino|
|Brand||Ciacci Piccolomini d'Aragona|