Syrah, Sangiovese, Montepulciano
Alc. 14.5 %
This wine is named after the year that the winery was founded, ‘A.D. 1212’. Dating back centuries, the winery is not lacking in history or viticultural experience. During the Middle Ages, when the church produced wine, the property was home to vines on what was called Santa Maria di Decugnano. In 1973, Claudio Barbi started Decugnano dei Barbi and the first wines were produced from the estate in 1978.
Wines of Umbria are primarily produced from Sagrantino or Sangiovese, blended with other varietals like Canaiolo, Montepulciano and Cabernet Sauvignon. Decugnano dei Barbi Il Rosso is a rare blend that is primarily Syrah, grown from the best vineyards on the estate, in soils comprised of fossilized shells and oysters. The soil type dates back to the Pliocene Age, of marine origin, which is the source of all its rich nutrients. The vines are planted around 300 meters above sea level, on south-facing slopes, which in the northern hemisphere maximizes the exposure of the vines to the sun, helping to ensure fully and evenly ripened grapes for harvest. Drink now or hold. This is perfectly pleasant today, but could also cellar another decade (if you have the patience). Serve at 18 C.
Rosy-hued and red, with a velvety core and fading edges.
Warm spices and mulled berries with glints of scorched earth, mushroom and sage. The aromas are intricate and sophisticated, giving us an enjoyable experience from ripe berries, fresh to stewed, along with cedar, leather and dried herbs. Take your time and discover a wide array of interesting aromas.
No shortage of high scores here, with multiple 92+ point ratings and rave reviews. James Suckling described it as "A chewy red with dried berry, chocolate, dried mushroom and spice character. Medium to full body, integrated tannins and a long and flavorful finish." The blend of 50% Syrah, 25% Sangiovese and 25% Montepulciano showcases ripe cherries and an effortless nuance of oak (a third spent time in used French barriques, with the rest in stainless steel). You will be engaged from the first sip to the last!
We love going local with wine pairings, and Umbria is a perfect place to be inspired. Heavily dependent on game, go wild with boar (cinghiale), served as a stew with lentils or grains. The region is also known for black truffles, so add some truffle oil to your dish!
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