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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.    
Clear
Minimum quantity: 6 pcs
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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.
SKU: damarerosso-diadema Category:

Additional information

Weight 7 kg
Dimensions 26 × 16 × 32 cm
Colors

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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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