Braccesca Sabazio Rosso di Montepulciano DOC 2021
Braccesca Sabazio Rosso di Montepulciano DOC 2021
Description
Description
Braccesca Sabazio Rosso di Montepulciano DOC is a vibrant and approachable red wine from Tuscany, Italy. Made from a blend of Sangiovese and Merlot, it showcases aromas of red cherries, plums, and violets, with subtle notes of spice and earth. The palate is medium-bodied, with soft tannins, bright acidity, and a clean, fruity finish.
*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.
Wine Details
Wine Details
Type: Red Wine
Style: Medium-bodied, Fruity
Grape Varietal: Sangiovese, Merlot
Tastes Like: Red cherries, plums, violets, spice, earth
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Clay and limestone soils
Aging: 6 months in stainless steel
Serving Temperature: 16-18°C
Winery
Winery
Braccesca is a distinguished winery in Montepulciano, producing wines that reflect the elegance and charm of Tuscany. Sabazio Rosso is a fresh and versatile expression of the region's terroir.
Food Pairings
Food Pairings
Seafood: Grilled tuna or swordfish.
Poultry: Herb-roasted chicken or turkey breast.
Vegetarian: Mushroom risotto or tomato and basil pasta.
Meat: Pork loin, lamb chops, or beef stew.
Cheese Pairings
Cheese Pairings
Pecorino Toscano: Nutty and savoury, enhancing the wine's acidity.
Fontina: Mild and creamy, complementing the wine's fruitiness.
Ricotta Salata: Tangy and light, pairing beautifully with the wine.
Parmigiano Reggiano: Umami-rich and nutty, balancing the wine's freshness.
Recipe
Recipe
Mushroom Risotto
Ingredients:
- 1 cup Arborio rice
- 2 cups vegetable stock
- 1 cup mushrooms, sliced
- 1 onion, diced
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Heat olive oil in a pan. Sauté onion until translucent.
- Add mushrooms and cook until tender. Stir in Arborio rice and toast for 1 minute.
- Deglaze with white wine, stirring until absorbed. Add vegetable stock gradually, one ladle at a time, stirring constantly.
- Once the rice is creamy and cooked, stir in Parmesan cheese. Season with salt and pepper.
- Serve warm, garnished with parsley or truffle oil for extra flavour.
Tip: Add a dollop of mascarpone for a richer texture.