Rocca di Frassinello
75 cl
/
13.5% Vol
In this area of the Tuscan coast, the vine has historically been cultivated since the time of the Etruscans. Here a constant breeze is channelled from the sea, wicking moisture and moderating the climate both in winter and summer. Rocca di Frassinello is a rich, full-bodied Supertuscan.
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Rocca di Frassinello
€60.00
Ex Tax: €48.78
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Pronounced aromas of ripe black cherries, fruits of the forest, and some touches of mint, eucalyptus and mediterranean herbs.
Palate
The palate is dry, full-bodied with ripe tannins and well-balanced acidity to match. Displays flavours of spiced black fruits, ripe hedgerow berries, damsons, black cherry liqueur, and chocolate. The finish is exceptionally long with persistent fruit flavours.
Fact Sheet
Fluid
75 cl
Grape Variety
20% Merlot, 20% Cabernet Sauvignon, 60% Sangioveto
Alcohol %
13.5%
Estate/Producer
Rocca di Frassinello
Country
Italy
Region/AOC
Tuscany
Vintage
2016
Making Techniques
Maturation takes place in new French oak barrels.
Cellaring/Ageing Potential
Just coming into its drinking window now and will continue to age well for the next 5 plus years
Awards and/or Press Quotes
Wine Spectator
91 Points
James Suckling
92 Points
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
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