Tenuta Di Arceno "Valadorna" IGT Super Tuscan 2014

Tenuta di Arceno "Valadorna" IGT Super Tuscan is a powerful, Merlot-led Super Tuscan sourced primarily from the estate’s prestigious Valadorna and Capraia blocks - cooler parcels known for producing the most complex and mineral-driven expressions of the variety.

Located in a naturally irrigated part of the estate, these vineyards feature sandy brown soils and lower-than-average yields, with Merlot often ripening later than elsewhere on the property. The blend is led by Merlot with Cabernet Sauvignon, Cabernet Franc and Petit Verdot, aged in French oak.

Structured yet supple, this is a sophisticated Super Tuscan built on elegance and mineral precision rather than sheer weight. Perfect with bistecca, slow-braised short ribs or aged hard cheeses.

*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, Luxurious
Grape Varietal: Merlot, Cabernet Franc, Cabernet Sauvignon
Tastes Like: Comparable to a Left Bank Bordeaux, with black plums, blueberries, and dark chocolate, finishing with velvety tannins.
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Clay and limestone soils
Aging: 18 months in French oak
Serving Temperature: 16-18°C

Tenuta Di Arceno is celebrated for its elegant Super Tuscans. Valadorna represents their mastery in blending Merlot with complementary varietals, resulting in a wine of depth and sophistication.

Seafood: Grilled swordfish or seared scallops with a herb crust.
Poultry: Duck confit with cherry sauce.
Vegetarian: Wild mushroom risotto or eggplant parmigiana.
Meat: Beef Bourguignon or slow-roasted lamb shoulder.

Aged Gouda: Nutty and rich, complementing the wine's complexity.
Pecorino Toscano: Firm and salty, balancing the wine's tannins.
Parmigiano-Reggiano: Aged and savoury, enhancing the wine's depth.
Blue Stilton: Bold and creamy, providing a luxurious contrast.

Beef Bourguignon

Ingredients:

• 1kg beef chuck, cut into cubes
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, sliced
• 3 garlic cloves, minced
• 1 cup red wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 tsp thyme
• Salt and pepper, to taste

Instructions:

1. Season beef with salt and pepper. Heat olive oil in a pot and brown beef cubes on all sides. Remove and set aside.
2. Sauté onion, carrots, and garlic until softened. Stir in tomato paste and thyme.
3. Deglaze with red wine and reduce slightly. Add beef stock and return beef to the pot.
4. Cover and simmer on low heat for 2-3 hours until tender.
5. Serve hot with mashed potatoes or crusty bread.

Tip: Pair with Tenuta Di Arceno Valadorna for a rich and comforting meal.