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DESCRIPTION
Wine that stands out for its color, flavor and a very particular taste of Etruscan origin, typical Tuscan grape, thin skin, simple balanced and pleasant flavor with fruity and elegant aromas. TIBERIO Malvasia Nera is produced with 100% Malvasia Nera grapes. A magnificent, elegant traditional wine is born, which best interprets the values of an ancient family memory
Loc. Gropina fraz. Terranova Bracciolini pen (Ar).
15-18 days, in 18 and 38 hl vats. with daily pumping over, without the use of yeasts and enzymes AGING 12 months in oak barriques
12 months in oak barriques.
Intense ruby with good consistency. Olfactory the wine is captivating, with hints of wild berries and a pleasant and elegant floral. Warm and with a good gustatory softness, on average and pleasantly tannic: strongly expressive of this territory. - AIS Vitae Guide -
HOW TO SERVE
18-20 ° C
It is advisable to pour the wine into a decanter for at least an hour
It can be left to rest in the cellar for over 10 years if kept correctly.
It expresses itself at its best with food with extensive pairing proposals, not only with Tuscan cuisine: Tagliatelle with rabbit and medium-aged pecorino del pratomagno, then oven-baked guinea fowl with orange. Second courses of our tradition: roasts and stews.
CELLAR
Tiberius, carries on a philosophy that has been handed down for generations. Its vineyards stretch out under the ancient parish church of Gropina, in Valdarno, and the name of the winery derives from the progenitor of the family, who, since 1831, was involved in all business aspects with passion and professionalism. The "T", which makes a fine show of itself on every label, is the symbol of simplicity and tradition. All the wines are produced with only grapes coming from the vineyards owned by the family and each stage of processing is followed with obsessive care. The real challenge are the wines in purity, such as black malvasia, canaiolo and sangiovese. A way to enhance the grapes and the territory of origin, but also a risk that few are willing to take. Read more
