The base for this wine is made in a similar method to our still Rosé, and for our initial vintage Sangiovese was used as the base wine. The juice is left in contact with the skins for a few hours in the press to infuse colour and fruit flavours, and then pressed off into a tank and fermenting cool as we do for our whites. The natural acidity and freshness added by making a sparkling version balance the sweet fruit flavours and residual sugar of approximately 40g/L.
Il Taglio means ‘the cut’ or ‘the blend’ in Italian. For this wine we wanted to showcase the best of our Mediterranean varieties, ‘those which have made the cut’. Our 2013 “taglio” is a blend of Shiraz (36%), Nebbiolo (34%), Grenache (14%) Barbera (6%) Sangiovese (6%) and Mourvedre (3%). Each parcel was kept separate, in a mix of old and new oak, until the final moments when meticulous blending sessions were carried out to ensure just the right proportion of each was used to make the best wine possible.
Exhibiting generous plum and dark cherry fruits with smoky chocolate overtones. It has a lovely rich texture to the palate which displays notes of licorice and spicy tannins, balanced by medium acidity producing an elegant and sophiscated wine.