Additional information
| Weight | 7 kg |
|---|---|
| Dimensions | 26 × 16 × 32 cm |
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| Grapes | |
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DIADEMA ROSSO AURUM COLATUM IGT TOSCANA 2018
DIADEMA ROSSO AURUM COLATUM IGT TOSCANA 2018
£49.50 – £297.00 (Price for a single bottle) immediate availability
Diadema Rosso is an exceptional Tuscan wine, born from a careful selection of Sangiovese, Cabernet Sauvignon and Syrah. Aurum Colatum is aged in French barriques made of Massif Central wood for at least 16 months followed by 6 months of aging in bottle before being offered to marketsCHARACTERISTICS:
| Designation | Toscana Rosso IGT |
|---|---|
| Grape Types | Cabernet Sauvignon, Syrah, Sangiovese |
| Region | Tuscany (Italy) |
| Alcohol content | 14% |
| Bottle Size | 75 cl Bottle |
| Vineyards | Exceptional Tuscan red wine made from a meticulous selection of grapes |
| Aging |
Aged in French barriques made of Massif Central wood for at least 16 months followed by 6 months of aging in bottle before being offered to markets
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Sommelier's Description
| Colour | Wonderful ruby red with violet nuances |
|---|---|
| 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 |
Aurum Clatum represents a fine example of classic Super Tuscan but with a distinctive and well recognizable character given by the blend Cabernet Sauvignon, Syrah and Sangiovese. The elegant tannins, the result of careful selection and extraction, are fully integrated and well balanced in a generous structure. The long finish gives way to mineral and balsamic notes while providing great freshness.
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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