Crociani Rosso di Montepulciano DOC 2020

Crociani Rosso di Montepulciano DOC 2020 is a classic Tuscan red wine primarily made from Sangiovese. It offers an enticing bouquet of red cherries, raspberries, and violets, with subtle hints of earth and spice. The palate is medium-bodied and smooth, with lively acidity and soft tannins, making it an elegant and versatile choice.

*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 (Prugnolo Gentile), Canaiolo
Tastes Like: Ripe cherries, raspberries, violets, earthy tones
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Montepulciano, Tuscany, Italy
Terroir: Rolling hills with clay and limestone soils
Aging: Aged in oak barrels for balance and complexity
Serving Temperature: 16-18°C

Crociani is a historic winery located in Montepulciano, Tuscany, celebrated for its dedication to traditional winemaking. Their Rosso di Montepulciano is a vibrant and approachable expression of the region's classic Sangiovese blends.

Seafood: Grilled tuna or salmon with tomato salsa.
Poultry: Herb-roasted chicken or duck confit.
Vegetarian: Truffle risotto or eggplant parmigiana.
Meat: Beef stew, lamb cutlets, or pork tenderloin.

Pecorino Toscano: Savoury and nutty, complementing the wine's acidity.
Fontina: Creamy and mild, balancing the wine's tannins.
Parmigiano Reggiano: Rich and umami-forward, enhancing the wine's structure.
Aged Asiago: Nutty and savoury, pairing well with the wine's fruitiness.

Pici Pasta with Tomato Sauce

Ingredients:

• 400g pici pasta or thick spaghetti
• 500g ripe tomatoes, diced
• 3 garlic cloves, minced
• 4 tbsp olive oil
• 1 tsp dried oregano
• Fresh basil leaves, chopped
• Salt and pepper, to taste
• Grated Parmigiano Reggiano, for garnish

Instructions:

1. Cook the pici pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water and drain.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
3. Stir in the diced tomatoes and oregano. Simmer for 15–20 minutes, stirring occasionally.
4. Add the reserved pasta water to the sauce for desired consistency. Season with salt and pepper.
5. Toss the cooked pasta with the sauce. Serve topped with fresh basil and grated Parmigiano Reggiano.

Tip: Add a pinch of red chilli flakes for a spicy kick.