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'Liano' Sangiovese/Cabernet Sauvignon Rubicone IGT 2013, Umberto Cesari, Emilia Romagna

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'Liano' Sangiovese/Cabernet Sauvignon Rubicone IGT 2013, Umberto Cesari, Emilia Romagna
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Our Price:  £26.45Earn 26 Loyalty Points
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Producer:  Umberto Cesari
Grape Varieties:  Sangiovese 70%, Cabernet Sauvignon 30%
Optimum Drinking:  Within 10 years
Wine Style:  Rich intense sophisticated red
Alcohol by Volume:  13.5%
Closure:  Natural Cork
Country:  Italy

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'Liano' Sangiovese/Cabernet Sauvignon Rubicone IGT 2012, Umberto Cesari, Emilia Romagna

Tasting Note

Rounded, intense and persistent bouquet with hints of ripe fruit, spice and vanilla. Smooth and sophisticated with a lingering finish.

Producer Note

For Umberto Cesari, producing good wine in Emilia Romagna is a family tradition. It is here that Umberto and his wife Giuliana started their company in 1965, when they bought 20 hectares of land in the hills. Their ambition was to turn Sangiovese into a great wine, reflecting the typicity of the area. The winery has continually expanded and today the estate extends over 100 hectares divided into distinct vineyards; La Casetta, Parolino, Cà Grande and Laurento, each of which provides the perfect micro-climate for the vines planted. As pioneers of quality in Emilia Romagna, Cesari has gained international recognition and has been awarded 'IWSC Italian Winemaker of the Year' 4 times in the last 15 years.

Winemaking

The grapes are de-stemmed and pressed. Fermentation takes place in specially designed vinification tanks that allow and long and constantmaceration on the skins where the cap is kept constantly submerged. The wine is then racked off into 30HL wooden barrels for at least 6 months and then into 5 HL Allier tonneaux where it is aged for a further year. The wine is then refined in bottle for a further 6 months prior to release.

Serving Suggestion

Pair with a filet mignon in port or wine sauce, goats cheese and a fig chutney, a beef satay, grilled lamb and other tasty red meats. With desserts which combine the bitterness of cocoa and the acidity of red fruits such as a black forest chocolate, or a red velvet cake.

Grape

Sangiovese 70%, Cabernet Sauvignon 30%

 

 

 


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