Braccesca Sabazio Rosso di Montepulciano DOC 2021

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.

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

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.

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.

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.

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:

1. Heat olive oil in a pan. Sauté onion until translucent.
2. Add mushrooms and cook until tender. Stir in Arborio rice and toast for 1 minute.
3. Deglaze with white wine, stirring until absorbed. Add vegetable stock gradually, one ladle at a time, stirring constantly.
4. Once the rice is creamy and cooked, stir in Parmesan cheese. Season with salt and pepper.
5. Serve warm, garnished with parsley or truffle oil for extra flavour.

Tip: Add a dollop of mascarpone for a richer texture.