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Tenuta San Jacopo

Vigna Mulino 2020

Vigna Mulino 2020

100% Sangiovese
2020
Italië · Toscane
Dark & Intense
framboos · fruit · tabak · balsamico · eikenhout
€22,50
€22,50
Sale Sold out

Tenuta San Jacopo, Vigna Mulino 2020

A single-vineyard Sangiovese from Valdarno di Sopra, the part of Tuscany between Florence and Arezzo that was long overshadowed by Chianti. The grapes come from the organically cultivated Il Mulinaccio vineyard, with low yields for greater concentration. Only 2,500 bottles.

What you smell
Ripe red fruit, primarily raspberries. Behind that, tobacco and a subtle balsamic note that shows the wine has some age.

What you taste
Smooth and fresh. The tannins are present but soft; they provide grip without puckering your mouth. Warm on the finish with a savory, lingering aftertaste.

How it's made
100% Sangiovese, hand-picked in early October into 20-kilo crates. Gentle pressing, controlled-temperature fermentation at 28-30°C, and malolactic fermentation in stainless steel. Followed by twelve months in large 20-hectolitre oak barrels, then a year in bottle. The large barrel provides roundness without imposing oak flavours.

Serving
Serve at 18°C in a large Burgundy glass. Decanting is not necessary; allowing it to breathe for half an hour helps bring out the fruit.

Pairs well with

  • Bistecca alla Fiorentina: the fresh acidity and firm body of Sangiovese cut through the fat of red meat.
  • Pappardelle with game ragout: the tobacco and balsamic notes complement the deep, stewed character of game.
  • Aged Pecorino: the wine's savory finish echoes the salty, nutty aspects of the cheese.
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What do you smell?<!--en-->Ripe red fruit, with raspberries at the forefront. Behind that, tobacco and a subtle balsamic note that indicates the wine has some years on it.<!--en--><!--en-->What do you taste?<!--en-->Smooth and fresh. The tannins are present but soft, providing grip without astringency. Warm on the finish with a savory, lingering aftertaste.

100% Sangiovese, hand-picked in early October into 20 kg crates. Soft pressing, fermentation at controlled temperature (28-30 degrees), malolactic conversion in stainless steel. Then twelve months in large 20-hectoliter oak barrels, followed by a year in the bottle. The large barrel provides roundness without imposing an oak flavour.

Pour at 18 degrees into a large Burgundy glass. Decanting not necessary, half an hour of aeration helps bring out the fruit.

- Bistecca alla Fiorentina: The fresh acidity and firm body of Sangiovese cut through the fat of red meat.

- Pappardelle with wild boar ragu: The tobacco and balsamic notes complement the deep, stewed character of wild game.

- Aged Pecorino: The wine's savory finish echoes the salty, nutty aspects of the cheese.

Tenuta San Jacopo ligt tussen Chianti Classico en Valdarno, op een landgoed met een villa uit 1750 en een naam die teruggaat op een stenen kapel die al op zestiende-eeuwse kaarten stond. In 2002 kochten drie broers uit Milaan het vervallen landgoed en bouwden het biologisch weer op.

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Toscane draait om Sangiovese, maar de streek is veel breder dan dat. Van de hooggelegen wijngaarden van Chianti Classico tot de zilte kust van Bolgheri: elke plek geeft de druif een ander karakter.

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