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IL DRAGO E LE 8 COLOMBE IGT 2018

IL DRAGO E LE 8 COLOMBE IGT 2018

£29.00£174.00 (Price for a single bottle) immediate availability

Born in Fattoria del Colle in the oldest and most intact area of Tuscany. This wine was born to celebrate the only man in Donatella Cinelli Colombini’s wineries, her husband Carlo Gardini. These wineries are the first in Italy to be all female staffed. But Carlo is however always present with his advice and his passion for fine red wines. This is a small production between 8,000-16,000 bottles per year, a masterpiece.
Clear
Minimum quantity: 6 pcs
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CHARACTERISTICS:
Designation IGT Toscana Rosso
Grape Types Sangiovese 60%, Merlot 20%, Sagrantino 20%
Region Tuscany (Italy)
Alcohol content 14%
Bottle Size 75 cl Bottle
Grape Harvest The clusters were handpicked with a selection made in the vineyard, and the best grapes chosen in the cellar.
Vinification
In temperature controlled stainless steel vats.
Aging
18 months in large barrels and in French oak 5-7hl tonneaux.
Home ageing Apt for 25 years ageing and more. Keep the bottles lying down in a dark and cool place.
SKU: drago8colombe-2018-colombini Category:

Additional information

Weight 7 kg
Dimensions 26 × 16 × 32 cm
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Sommelier's Description

Colour Intense and brilliant ruby red.

The wines shows its robust structure in the slow movements in the glass

Scent Net, complex, and fine, full of hints of ripe red berries and exotic fruit,
and with spicy components.
Taste Full, harmonious, silky. The acidic and tannic structure harmonizes with the
richness in taste and concludes in a pleasant mood that lasts at length.
2016, another 5 star vintage, and finally one that is perfect for wines apt for long ageing.
This wine was born to celebrate the only man in Donatella Cinelli Colombini’s wineries, her husband Carlo Gardini. These wineries are the first in Italy to be all female staffed. But Carlo is however always present with his advice and hi passion for great red wines, that sometimes, are completely different to those loved by his wife.
“Il Drago e le 8 Colombe” was originally “Il Drago e le 7 Colombe” and was renamed with the arrival of our consultant wine maker Valérie Lavigne. On that occasion the blend too was changed, today it is a 60% Sangiovese 20% Merlot and 20% Sagrantino. Three varieties that give different characteristic to the wine: the Sangiovese gives elegance, the Merlot pleasantness, and the Sagrantino increases the structure. All the grapes have been grown on the state, following the organic regime, and are picked, vinified and aged in barrel separately to be assembled before bottling. This is a small production between 8,000-16,000 bottles per year, a masterpiece. Often this type of wine is called Super Tuscan because although it doesn’t belong to any appellation is aims at high quality, even though with freedom with respect to the rules that are enforced by the DOC appellations. For this reason Donatella Cinelli Colombini has inserted among the varieties for the Il Drago e Le 8 Colombe the Sagrantino, typical variety used in Umbria, its administrative boundary lines, end just about 10 km from the Fattoria del Colle vineyards.

Matching recipes

TUSCAN POT ROAST

A rich Tuscan Pot Roast is best served with a course of simply cooked pasta, upon which the pot roast sauce is applied. Seriously great eating.

INGREDIENTS:

  • 3 1/2 pounds beef, such as top round; rolled and tied
  • 3 cloves garlic (to 4); thinly sliced
  • 2 medium carrots; scraped, sliced thin
  • 2 medium yellow onions; thinly sliced
  • 1 thick celery stalk; thinly sliced
  • 3 sprigs rosemary, leaves only; chopped
  • 1/4 Cup extra-virgin olive oil
  • 1 1/2 Cups dry red wine
  • 1 pound very ripe fresh tomatoes; peeled, seeded, and chopped (or 1 Cup chopped canned tomatoes
  • 1 Tablespoon butter
  • 1 Tablespoon unbleached all-purpose flour
  • salt, to taste
  • freshly-ground black pepper, to taste

 

HOW TO COOK

Using a small sharp knife, make incisions all over the meat to a depth of 1/4 to 1/2 inch and insert the garlic slices in them. In a heavy saucepan over medium-low heat, gently saute the carrots, onions, celery, and rosemary in the oil until the vegetables are beginning to soften but not brown. Add the garlic-studded beef, raise the heat to medium, and brown the beef on all sides, turning frequently. Add the wine and let it boil until reduced to about 1/2 cup. As soon as it’s reduced, stir in the tomatoes. Cover and let simmer for about 1 hour. Work the butter and flour together to make a paste, then stir thoroughly into the cooking juices. Cover tightly, reduce the heat to low, and let cook at a bare simmer for 2 hours longer, adding a little hot water, wine, or broth if the liquid in the pan reduces too much. When the meat is done, lift it out of the cooking juices and set aside to rest for about 15 minutes, then slice off three thin slices of meat. Chop them with a knife as finely as possible. Degrease the juices in the pan, setting aside about 1/2 cup of the meat juices to garnish the meat. Season with salt and pepper. Add the chopped meat to the remaining juices and serve this as a sauce over pasta for a first course. Serve the meat as a second course with the reserved juices as a garnish. (This is often served with a contorno of pureed potatoes.)

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