Carlo Ferrini created this Maremma wine from one of Tuscany’s great estates, which spans 115 acres (35 planted to vines) purchased by Antonio Moretti in 1999. The property is typical of Tuscany’s coastal areas, with pockets of soil rich in clay and others rich in gravel and fine stones. The principal Poggio al Lupo vineyard is a southerly hillside vineyard rising 330 feet above sea level and planted with 5.5 acres of both Alicante and Petit Verdot; the balance is Cabernet Sauvignon. Grapes are hand harvested and then fermented with prolonged maceration on the skins, followed by malolactic fermentation and maturation in French Allier barriques and in bottle before release.

Tasting notes

The wine has a deep, opaque purple color suggestingintensity and extraction. Heady aromas and flavors deliver jammy black fruit with notes of cedar. The body is full, with silky tannins and a long, penetrating finish.

Food pairing

Exceptional with full-flavored meats and hard cheeses.