Corte Medicea Aros Rosso IGT 2015
- Textured, savoury
This half/half sangiovese cabernet blend typifies Toscana IGT (aka Supertuscan), with all the cherries and sandy tannins you’d expect, plus structure and blackcurrants from cabernet and a few good licks of chocolate and vanilla from judicious oak use.
So here’s where we are, in a world where the likes of Gaia and Sassicaia have paved the way for entry levels from Italy of this quality, just because they don’t conform to outmoded rules.
Let the Italians experiment, I say!
Perfect Long Weekend Wine
This is soft, friendly, gluggable wine made for campfire sessions and card games. It’s sure to please any red drinker and it’s from Tuscany so you can all look fancy. If you’re after more long weekend kinda wines, check them out here.
“Dark red shimmers in the glass and seduces with a powerful fragrance of spices, cherry fruit and berries. On the palate, La Bollina Aros Rosso Corte Medicea Toscana is elegant and powerful with sweet berry fruit, fine chocolate notes, powerful tannins and a long, polished finish.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Sangiovese, Cabernet Sauvignon
- Serving Temp.
Ah...Tuscany. The home of rolling hills, extra virgin olive oil, Steak Florentine and, of course, Chianti. Everything here is about the earth, and it shows through in the produce. Earthy, vinous, purely rustic and unadulterated. Some of our most enjoyable experiences have come from here. They don't generally come cheap, but they're well worth it.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Balsamic tomato, chorizo and rocket fettuccine
- 400g dried fettuccine pasta
- 2 (125g each) smoked chorizo sausages, sliced diagonally
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 2 medium tomatoes, chopped
- 500g jar tomato pasta sauce
- 2 teaspoons balsamic vinegar
- 100g pitted kalamata olives
- 70g baby rocket leaves, to serve
- Cook pasta in a large saucepan of boiling water until tender.
- Meanwhile, heat a deep, non-stick frying pan over medium-high heat. Add chorizo. Cook, stirring until browned and crisp. Using a slotted spoon, remove to a plate lined with paper towel. Set aside.
- Add onion and garlic to pan. Cook, stirring, until onion is tender. Add tomatoes. Cook, stirring, for 1 minute. Stir in pasta sauce and vinegar. Cover and bring to the boil. Reduce heat to medium. Simmer for 1 minute until slightly thickened.
- Drain pasta. Return to pan. Add tomato mixture, olives and chorizo. Season with pepper. Toss to combine. Top with rocket. Serve