Additional information
| Weight | 7 kg |
|---|---|
| Dimensions | 26 × 16 × 32 cm |
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INPRUNETIS IGT TOSCANA
INPRUNETIS IGT TOSCANA
£43.00 – £258.00 (Price for a single bottle) immediate availability
Diadema Inprunetis is an exceptional Tuscan red wine made from a meticulous selection of Sangiovese aged in Terracotta Amphora. Inprunetis means “within the pine woods”, the ancient name of the hills of Impruneta and this wine unique wine was born from the desire to discover new flavour and tasting experiences with ancient vinification techniques already used in the Etruscan civilization period.CHARACTERISTICS:
| Designation | Toscana Rosso IGT |
|---|---|
| Grape Types | 100% Sangiovese |
| Region | Tuscany (Italy) |
| Alcohol content | 13.5% |
| Bottle Size | 75 cl Bottle |
| Vineyards | Exceptional Tuscan red wine made from a meticulous selection of Sangiovese |
| Vinification |
Ancient vinification techniques already used in the Etruscan civilization period. Inprunetis was matured in small not glassified Terracotta Amphoras of 600 liters for 9 months. Terracotta Amphora allow indirect microxygenation, similarly to barriques, avoiding reduction excesses during maturation but prevents barrique flavoring |
Sommelier's Description
| Colour | Garnet-red with glints of ruby |
|---|---|
| Scent | Rich and aromatic medley of ripe red fruits, wild red berries, violets and a distinctive mineral earthy aromas deriving from the aging in terracotta amphora |
| Taste | The tannins are elegant, fully integrated into a well balanced, medium-body structure. During the finish mineral notes give again a great freshness. |
Diadema Inprunetis was matured in small not glassified Terracotta Amphoras of 600 liters for 9 months. Terracotta Amphora allow indirect microxygenation, similarly to barriques, avoiding reduction excesses during maturation but prevents barrique flavoring.
J.Suckling 91/100 – On the nose pressed berries, with savory and intense notes of terracotta and black pepper. It is medium-bodied and fresh with soft and silky tannins. Sapid and mineral. Aged in terracotta amphorae.
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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