Braccesca Sabazio Rosso di Montepulciano DOC 2021

Braccesca Sabazio Rosso di Montepulciano DOC is a vibrant and approachable red wine from Tuscany, Italy. Made predominantly from Sangiovese, it offers aromas of ripe cherries, red currants, and violets, with hints of spice and earth. The palate is medium-bodied with soft tannins, bright acidity, and a smooth, 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, Vibrant
Grape Varietal: Sangiovese
Tastes Like: Comparable to a Chianti, with lively red cherry, raspberry, and floral notes, balanced by soft tannins and bright acidity.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Clay and limestone soils
Aging: 6-8 months in oak
Serving Temperature: 16-18°C

Braccesca is a prominent estate in Montepulciano, Tuscany, known for crafting wines that reflect the elegance and vibrancy of the region's terroir. Sabazio Rosso di Montepulciano is a perfect introduction to their winemaking expertise.

Seafood: Grilled tuna or swordfish with a tomato salsa.
Poultry: Herb-roasted chicken or turkey meatballs.
Vegetarian: Eggplant parmigiana or mushroom risotto.
Meat: Pork tenderloin, beef stew, or lamb kebabs.

Pecorino Toscano: Salty and nutty, complementing the wine's structure.
Parmigiano Reggiano: Umami-rich and bold, enhancing the wine's depth.
Fontina: Mild and creamy, balancing the wine's freshness.
Ricotta Salata: Light and savoury, pairing beautifully with the wine.

Eggplant Parmigiana

Ingredients:

• 2 large eggplants, sliced
• 2 cups tomato passata
• 200g mozzarella, sliced
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves

Instructions:

1. Preheat oven to 180°C. Season eggplant slices with salt and let sit for 30 minutes to remove moisture. Rinse and pat dry.
2. Heat olive oil in a pan and lightly fry the eggplant slices until golden.
3. In a baking dish, layer eggplant, tomato passata, mozzarella, Parmesan, and breadcrumbs.
4. Repeat layers and finish with Parmesan and breadcrumbs on top.
5. Bake for 25–30 minutes until bubbly and golden. Garnish with fresh basil before serving.

Tip: Serve with a side of crusty bread for a complete meal.