Ciacci Piccolomini Rossofonte

Ruby red. On the nose the intense aromas of ripe berries with balsamic nuances herald the dribble between sweetness and acidity in the mouth. The fruity sweet-sour complexity is reminiscent of raspberry and ripe blackberry. The finish in the mouth is spicy and reminiscent of star anise and pink pepper. Powdery tannin. Typical with traditional Tuscan dishes, from steaks to meat sauces. Pleasant, in youth, the accompaniment to a fish soup where redfish and monkfish abound.