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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 markets    
Clear
Minimum quantity: 6 pcs
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CHARACTERISTICS:
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
SKU: aurumcolatum-diadema Category:

Additional information

Weight 7 kg
Dimensions 26 × 16 × 32 cm
Colors

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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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