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A clever blend of grapes from Umberto Cesari in Emilia Romagna in Northern Italy, a region famous for its food (even by Italian standards). The native sangiovese is bolstered by the fruit of cabernet sauvignon, an interloper from Bordeaux. To smooth it all out and add spice, it spends 18 months in French oak barriques. This would be perfect with a nice T-bone steak.
Blackcurrant and red cherry fruit with toasty oak notes bolstered by cloves, cardamom and wafts of wild thyme.
