Introduction

The Fossacolle estate, located just outside the medieval village of Tavernelle, has been farmed by the same family since the 18th century. When the noble family that owned the land decided to sell in the 1980s, they gifted a 4-hectare plot called "Podere Fossacolle" to Sergio Marchetti, in thanks for his family's many years of service. The winery was truly born in 1984 when the first Sangiovese vines were planted. Aided now in the vineyard and tiny winery by son-in-law Adriano Bambagioni and grandson Stefano Bambagioni, these three generations of the family produce some of the most acclaimed and sought-after Brunellos available today. The delicious Rosso di Toscana "Riesci" is made from a blend of Cabernet Sauvignon, Petit Verdot, Merlot, and Sangiovese. Because these grape varieties ripen at different times, three separate fermentations must be carried out before the final blend can be made. It's then aged for at least 12 months in new French oak before release. Enjoy this full-bodied red at 18 C, and decant if drinking young. If you have the patience, this wine will reward at least another 10 years of bottle aging!

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How it looks

How it smells

Immediately after opening, we're greeted with rich aromas of plum, brandied cherries, blackberries, and raspberry jam. There are undercurrents of dry earth and dried herbs that are a dead giveaway for Italian reds and add depth and complexity with every swirl of the glass.

How it tastes

Full-bodied and tannic on the palate, we recommend breaking out your decanter for this one. The acid is fresh and vibrant, but the grippy, grainy tannins are what power this rich red. As a result, it will age beautifully, but right now, it finishes long with loads of glossy blueberry and blackberry fruit.

Recommended food pairing

Follow the "if it grows together, it goes together" adage with this red, and pair with hearty tomato-based dishes like pasta Bolognese or lamb shanks braised in tomato sauce with plenty of fresh herbs. For a vegetarian option, match with a vegetarian lasagna heavy on eggplant and parmesan.