02
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12<strong>02</strong><br />
Seraphicum Rosso Toscano,<br />
IGT, 2017<br />
Sangiovese, Cabernet<br />
Sauvignon<br />
$ 24.33 $ 146.00<br />
An obviously oaky wine<br />
with aromas of pencil<br />
lead and graphite over<br />
red cherry background,<br />
Seraphicum 2017 has a<br />
warm rich mid-palate<br />
with red cherries and<br />
medium body. Produced<br />
from a blend of 70%<br />
Sangiovese and 30%<br />
Cabernet Sauvignon, both varieties were<br />
picked and vinified separately. Fermentation<br />
was initiated in tank and then completed in<br />
small oak barrels followed by malolactic<br />
fermentation. It has a grainy texture with<br />
bitter cherries and a long grippy finish.<br />
2019-2<strong>02</strong>4,<br />
M6 D8<br />
Graphite, red cherries 18°C<br />
Bitter cherries, grippy finish<br />
Penne all’arrabbiata<br />
1203<br />
Woody, smoke,<br />
cherries<br />
new<br />
San Pietro in Avenano,<br />
Chianti Classico Riserva,<br />
DOCG, 2013<br />
Sangiovese<br />
$ 39.00 $ 234.00<br />
Concentrated, dense<br />
2019-2<strong>02</strong>4,<br />
M6 D9<br />
18°C<br />
Braised pork loin cutlets with thyme-lemon<br />
sauce<br />
Deep plum in colour with a brick hue around<br />
the edges, 2013 San Pietro in Avenano is<br />
showing delicious development. The mellow<br />
bouquet has autumnal aromas with leaves,<br />
woody notes and smoke over a cherry<br />
background. It is concentrated and smooth<br />
with a dense mid-palate balanced by a juicy<br />
acidity, conferring freshness and potential<br />
for further aging. Grapes from San Pietro’s<br />
Casi vineyard grown at 400 metres were<br />
harvested by hand and fermented in old<br />
wooden casks. The wine was kept for an<br />
extended period on skins then racked into<br />
concrete tanks for malolactic fermentation.<br />
Half the wine was aged for eighteen months<br />
in large Slavonian oak casks and half in<br />
small old oak barrels.<br />
14<br />
Cellar 265 —<br />
ontario<br />
photo — The Castello di Meleto was built in the 11th<br />
Century by the Florentines to protect their Sienese<br />
territory.
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