The 2009 Sondraia wraps around the palate with blackberries, smoke, licorice and new leather. Layers of flavor develop on the mid-palate, leading to the dark, brooding, totally explosive finish. Anticipated maturity: 2014-2022.
Intense ruby red, this wine has subtle hints of exotic spices and ripe red fruit on the nose.
On the palate it is plush, warm and full, with persistent silky and ripe tannins in the finish.
Via Bolgherese vineyard - 56 m a.s.l. (183 feet a.s.l.)
Merlot, Cabernet Franc and Cabernet Sauvignon:
Le Sondraie vineyard - 25 m a.s.l. (82 feet a.s.l.)
Manual, in small 15 kg crates. Further manual selection upon arrival at the winery with the use of a sorting table
De-stemmed then soft pressed to partially rupture the berries
In temperature controlled stainless steel tanks
Malolactic fermentation takes place naturally in November in barriques
18 months in 225 lt French oak barriques Allier (50% new,
50% second use) then bottle aged for 9 months
Average alcohol content: 14.5% vol.
Naturally suited to accompany chargrilled meats, particularly
T-bone and fillet steak, it also goes well with kebabs, roasted veal, ribs, 'ossobuco', lamb shanks and pork.
It is further enhanced when paired with smoked ricotta cheese, Parmigiano Reggiano and medium-matured goat's milk cheeses.
Serve at 16-18° C (61-65° F) in large red wine glasses.