Sireno Toscana IGT - I Vini del Mare Belvento

Sireno Toscana IGT - I Vini del Mare BelventoThe powerful I Vini del Mare Belvento Sireno Toscana Petra shines with a dense, deep purplish red in the glass. Poured into a red wine glass, this Old World red wine reveals wonderfully complex aromas of blackberry, lavender, lily, and lilac, rounded off by green bell pepper, garrigue, and Mediterranean herbs contributed by maturation in wooden barrels. This dry red wine from Petra is for purists who would prefer 0.0 grams of sugar in their wine. The I Vini del Mare Belvento Sireno Toscana comes quite close to this, having been vinified with just 3.1 grams of residual sugar. On the palate, this powerful red wine is characterized by an incredibly silky texture. Thanks to its balanced acidity, the I Vini del Mare Belvento Sireno Toscana caresses the palate with a velvety feel, without lacking in juicy vibrancy. The finish of this age-worthy red wine from the winemaking region of Tuscany, more specifically Toscana IGT, is ultimately convincing with its remarkable persistence. The aftertaste is also accompanied by mineral nuances from the clay- and sand-dominated soils. Vinification of the Petra I Vini del Mare Belvento Sireno Toscana The foundation for the powerful I Vini del Mare Belvento Sireno Toscana from Tuscany is grapes from the varieties Cabernet Sauvignon, Sangiovese, and Syrah. The grapes grow under optimal conditions in Tuscany, with their roots digging deep into soils of sand, limestone, clay, and marl. After hand-picking, the grapes are quickly brought to the winery, where they are sorted and gently crushed. Fermentation then takes place in large wooden casks at controlled temperatures. The vinification is followed by maturation for 15 months in barrique and large wooden barrels made of French and Slavonian oak. This is followed by a significant bottle aging, which makes this red wine even more complex. Food pairing recommendation for Petra I Vini del Mare Belvento Sireno Toscana Enjoy this red wine from Italy ideally at a temperature of 15–18°C as a companion to lamb ragout with chickpeas and dried figs, spicy curry with lamb, or cod with cucumber-mustard vegetables.