Antinori La Braccesca Sabazio Rosso di Montepulciano Tuscany 2018
Sabazio Vino Rosso di Montepulciano possesses the freshness associated with the traditional Sangiovese grape variety along with the vibrant flavors characteristic of Merlot in a unique expression of the centuries-old Montepulciano territory. The wine takes its name from Sabatino Lulli, known as “Sabatius”, a monk from the Abbey of Montepulciano who first gave instructions on how to make wine from local varieties.
Tenuta La Bracesca. The estate’s name comes from the historic farm that was once there, owned by Count Bracci, whose coat of arms appears on the estate’s logo; an armor-covered hand brandishing a sword. Marchesi Antinori acquired the estate in 1990. The property covers an area of 508 hectares (1,255 acres) and the vineyards cover an area of 340 hectares (840 acres), divided into two blocks: the first is 366 hectares (904 acres), of which 237 (585 acres) are planted with vines and is located on the border between the towns of Montepulciano and Cortona. The other block is 142 hectares (350 acres), of which 103 (254 acres) are planted with vineyards, it stretches all the way to Montepulciano, encompassing three of the most famous parcels of land known for producing great red wines: the Red, Santa Pia and Gracciano.
The picked grapes are taken to the cellar, removed from the stems and carefully crushed. The must is transferred to temperature-controlled stainless steel tanks where alcoholic fermentation takes place at a temperature not exceeding 28 °C (82 °F) to preserve and enhance the aromatic profile of each grape variety. The Sabazio was left to age in stainless steel tanks where malolactic fermentation took place and continued to age for approximately 4 months before bottling in late spring of 2021.
The wine is ruby red in colour. Its nose offers compelling fresh notes of red berries, cherries and raspberries and a pleasant balsamic sensation. On the palate it is soft with velvety tannins that accompany a pleasantly spicy and fresh finish. The aftertaste brings back the fruity sensations originally perceived on the nose. Excellent combination with grilled vegetables, cured meat, Prosciutto, salami, tomato sauce, mature cheeses: pecorino, Parmigiano, Asiago, Tuscan specialties: ribollita (hearty soup), Bistecca Fiorentina (Florentine steak), Risotto (with meat or mushroom sauce), Polenta with black truffle.