Additional information
| Weight | 7 kg |
|---|---|
| Dimensions | 26 × 16 × 32 cm |
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| Grapes | |
| Regions | |
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DAMARE ROSSO IGT TOSCANA
DAMARE ROSSO IGT TOSCANA
£27.00 – £162.00 (Price for a single bottle) immediate availability
Damare Rosso represents a fine example of classic Super Tuscan but with a distinctive and well recognizable character given by the blend Cabernet Sauvignon, Merlot and Petit Verdot.CHARACTERISTICS:
| Designation | Toscana Rosso IGT |
|---|---|
| Grape Types | Cabernet Sauvignon, Merlot, Petit Verdot. |
| Region | Tuscany (Italy) |
| Alcohol content | 13.5% |
| Bottle Size | 75 cl Bottle |
| Vineyards | Exceptional Tuscan red wine made from a meticulous selection of grapes |
| Aging |
Raised in French Barriques from the Massif Central for 14 months. |
Sommelier's Description
| Colour | Wonderful ruby red, bright |
|---|---|
| Scent | Strong notes of cherries and violets follow each other precisely, enriched by herbaceous tones and precious accents of balsamic and chocolate notes. |
| Taste | Well structured and tannic on the palate albeit gently supported by a pleasant freshness. Long finish with persistence of fruit and balsamic references |
DAMARE Rosso represents a fine example of classic Super Tuscan but with a distinctive and well recognizable character given by the blend Cabernet Sauvignon, Merlot and Petit Verdot. Ruby red color. It features notes of black cherries, eucalyptus and coffee amplified by a floral hint. Warm but silky incipit, with important tannins. It fades warm and fruity.
2016
Wine Critic 92/100,
James Suckling 91/100
Luca Maroni 91/99
Gambero Rosso 2 glasses
Vitae guide 3 shoots
Wine Hunter Gold Medal
2017
Veronelli 90/100 Guide
Red shrimp 2 glasses
Vitae guide 2 shoots
2018
Luca Maroni 92/99
James Suckling 92/100
Matching recipes
TUSCAN SAUSAGE & BEAN DIP
INGREDIENTS:
- 1 pound bulk hot Italian sausage
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1/2 cup dry white wine or chicken broth
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1 package (8 ounces) cream cheese, softened
- 1 package (6 ounces) fresh baby spinach, coarsely chopped
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 cup chopped seeded tomatoes
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- Assorted crackers or toasted French bread baguette slices
HOW TO COOK
Preheat oven to 375°. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in wine, oregano, salt and thyme. Bring to a boil; cook until liquid is almost evaporated. Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-in. square baking dish; if using an ovenproof skillet, leave in skillet. Sprinkle with cheeses. Bake until bubbly, 20-25 minutes. Serve with crackers.
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