Tenuta Di Arceno "Arcanum" IGT Super Tuscan 2017

Tenuta di Arceno "Arcanum" IGT Toscana is the pinnacle of the estate’s Toscana IGT wines - crafted from 100% Cabernet Franc, the true signature grape of the property.

Sourced primarily from the prestigious L’Apparita and Belvedere vineyard blocks in Castelnuovo Berardenga, these parcels benefit from superb sun exposure and sandy clay soils that consistently produce the estate’s finest expression of the variety. Each block is vinified separately to preserve its micro-cru identity before ageing in French oak, allowing structure, purity and finesse to harmonise.

Built to age yet remarkably graceful in its youth, this is Cabernet Franc at its most sophisticated - powerful without heaviness, structured without excess. Ideal with bistecca alla Fiorentina, slow-roasted lamb or truffle-infused dishes.

*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: Full-bodied, Iconic
Grape Varietal: Cabernet Franc
Tastes Like: Comparable to a Pomerol, with cassis, blackberries, and tobacco, finishing with fine tannins.
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Volcanic and clay soils
Aging: 24 months in French oak
Serving Temperature: 16-18°C

Tenuta Di Arceno is renowned for its flagship wine, Arcanum. Crafted with meticulous attention to detail, this Cabernet Franc-dominated blend is a true representation of Tuscan elegance and power.

Seafood: Blackened tuna or grilled octopus.
Poultry: Roast duck or turkey roulade.
Vegetarian: Black truffle pasta or lentil stew.
Meat: Ribeye steak or venison medallions.

Aged Asiago: Nutty and firm, enhancing the wine's depth.
Gorgonzola Dolce: Creamy and mild, balancing the wine's bold flavours.
Pecorino Romano: Salty and robust, complementing the wine's complexity.
Parmigiano-Reggiano: Aged and savoury, providing a delightful pairing.

Ribeye Steak with Herb Butter

Ingredients:

• 2 ribeye steaks
• 2 tbsp olive oil
• 4 tbsp unsalted butter, softened
• 1 tsp garlic, minced
• 1 tbsp parsley, chopped
• 1 tsp thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Season steaks with salt and pepper. Heat olive oil in a skillet over high heat.
2. Sear steaks for 3-4 minutes per side, depending on desired doneness. Remove and let rest.
3. Mix butter, garlic, parsley, and thyme in a bowl.
4. Top each steak with a dollop of herb butter before serving.

Tip: Pair with Tenuta Di Arceno Arcanum for an indulgent meal.