Rosso Toscano "Ampelio" 2017 La Torre
| Points sommelier | 90/100 | 2025 |
| Cave | La Torre |
| Dénomination | Toscana Igt |
| Millesime | 2017 |
| Cépages | 40% Alicante, 30% Sangiovese e 30% Ciliegiolo |
| Degré alcoolique | 14,00% |
| Cl | 75cl |
| Sulfites | Contient des sulfites |
| Code ICQRF | SI 5629 |
| Siège de la Cave | Azienda Agricola La Torre - Montalcino fraz. Sant'Angelo in Colle (SI) - Località La Torre |
| Bottle size | Standard bottle |
| Combination | Rabbit, mushroom risotto, spicy cheese, Pasta all'amatriciana, Milanese cutlet, Scallops with mushrooms, Pasta with meat sauce, Meat stewed |
| Region | Tuscany (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Rosso Toscano |
Precious Tuscan red wine produced by the renowned "La Torre" winery in Montalcino. The "La Torre" farm has the most ventilated and elevated vines in the Montalcino area. Their exposure to the south guarantees a remarkable insolation throughout the year. The vineyards with which this fantastic wine is produced are located on the hill overlooking the upper view of the hamlet of Sant'Angelo in Colle, south of Montalcino, on the slope that looks directly to the Amiata massif. The vines are located on a natural terracing facing south and protected by the sirocco and the tramontana from Poggio dell'Arna that descends to the east on the abbey of Sant'Antimo, and from Poggio Civitella, a vast hill 800 meters above sea level. the work in the cellar starts with the selection of the healthiest grapes, and then proceeds with the vinification which consists of the "Maceration" of about twenty days; indigenous yeasts of the same grapes are used. The maturation lasts at least 12 months in small barrels. Then the aging lasts a month and takes place in the bottle.
Characteristics of this Tuscan red wine
The Rosso Ampelio wine is produced with 40% Alicante, 30% Sangiovese e 30% Ciliegiolo. The fragrance is intense and is given to the fruit by the altitude which through high temperature ranges develops in particular the aromatic substances of the skins. The strong exposure to the sun is the basis of the great body that is obtained in winemaking. The Ampelio wine has an organoleptic examination with an intense ruby red color, an intense aroma and is expressed with hints of flowers and Mediterranean maquis spices. At soro the taste is flagrant and spicy, with notes of wild fruit and a lingering aftertaste.
Recommended pairings tasting this Tuscan wine
Ampelio goes well with strong and tasty dishes of Mediterranean cuisine. The ideal first courses are those with egg pasta seasoned with meat sauce, pasta with meat sauce and seasoned with other tasty sauces. The ideal main courses are red meat and grilled bank or stewed with herb sauces, spiced or seasoned with vegetables. Cold cuts and cheeses combine well with the intense taste of wine, especially if aged for medium or long periods. Ampelio should be served in Ballon or Bordeaux type glasses at a temperature of 18°C.
