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DIADEMA ROSSO IGT TOSCANA SWAROVSKI CRYSTALS

DIADEMA ROSSO IGT TOSCANA SWAROVSKI CRYSTALS

£57.50£345.00 (Price for a single bottle) immediate availability

Diadema Rosso is an exceptional Tuscan wine, born from a careful selection of Sangiovese, Merlot and Petit Verdot grapes. Made with Swarovski Crystals, it represents a certificate of authenticity to guarantee the best quality and origin of the crystals used in each label. Swarovski crystals applied by hand by expert Florentine artisans.
Clear
Minimum quantity: 6 pcs
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CHARACTERISTICS:
Designation Toscana Rosso IGT
Grape Types Sangiovese, Merlot and Petit Verdot
Region Tuscany (Italy)
Alcohol content 14%
Bottle Size 75 cl Bottle
Label Swarovski crystals applied by hand by expert Florentine artisans.
Vinification
Diadema Rosso is raised in French barriques obtained from woods from the Massif Central for at least 16 months followed by at least 6 months of bottle aging before being offered to the markets.
SKU: damarerossoswaroski-diadema Category:

Additional information

Weight 7 kg
Dimensions 26 × 16 × 32 cm
Colors

Grapes

,

Regions

Types

Vintages

Sommelier's Description

Colour  Ruby ​​red color with purple hues
Scent Rich and precise olfactory set; an aromatic balance of fruit and spices. Notes of currant and blueberries, undergrowth, refined spices, chocolate, roasted coffee and china
Taste The elegant tannins, result of a careful selection and extraction, are already fully integrated and well balanced in a generous structure. The long finish gives way to mineral and balsamic notes giving at the same time a great freshness.

Diadema Rosso is raised in French barriques obtained from woods from the Massif Central for at least 16 months followed by at least 6 months of bottle aging before being offered to the markets.
&

2015: Luca Maroni 90/100, James Suckling 92/100

2016: Luca Maroni 92/100, James Suckling 91/100

2018: James Suckling 92/100, Luca Maroni 94/99, Wine Enthusiast 91/100

Matching recipes

TUSCAN GRILLED STEAK WITH ROSEMARY

 

INGREDIENTS:

  • 8 sprigs fresh rosemary
  • 1/2 cup Extra Virgin Olive Oil
  • 4 thick Center Cut Sirloin steaks 1 1/4 inch thick
  • Coarse salt
  • Freshly ground pepper

 

HOW TO COOK

Bring the Sirloin steaks to room temperature 1 hour before cooking. For the rosemary sauce: Remove the fresh rosemary from the sprigs, wash and pat dry. Put in a pan with the olive oil, heat without letting it boil and remove from the heat. Let infuse for 30 minutes or more. Pre-heat the oven grill to 500ºF with the rack on the position nearest to the grill – it needs to pre-heat a minimum of 15 minutes to be really hot. Put the broiler pan in the oven to get it hot. Broil with the door of the oven slightly open otherwise it will cook the meat with the meat’s humidity and it won’t have the crispiness of a grilled steak. Depending on how you like your meat, cook for more or less time. Start checking after 5 minutes. Turn the steak over to grill the other side and allow to cook. Remove from the grill, put on the cutting board and slice the steak thinly. Put each sliced steak on warmed serving plates. Heat the Infused olive oil without letting it boil. Season with salt and fresh ground black pepper. Sprinkle the rosemary over the meat and drizzle the hot olive oil over the steak. And as this is a typical Tuscan recipe, serve with sautéed spinach as is the tradition.

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