APPEARANCE
A dark ruby with purple reflections.

NOSE
The nose is open on black and red fruits. The graphite presence is lighter, the wine is more based on the generosity of the fruits, where a sweeter and more stewed tone well defines the fruit.

PALATE
The palate is rich, opulent, with a full and pulpy heart. The whole is unifying with well-coated tannins. At this stage of youth, the quality of the fruit quenches the thirst.

AGEING
8 months in a oak vat.

PAIRING
Pair with all meats, chicken, mushrooms, and strong cheeses.

RATINGS

95pts

APPEARANCE
Intense violet color with slight blue hues.

NOSE
The aromatic notes are well integrated and form an intense and elegant bouquet.

PALATE
This version of La Trampa is marked by an increasing role of Malbec in the blend and gives a perfumed wine with silky tannins, while the Pinot Noir balances the intensity of the Syrah and Malbec with its lightness.

AGEING
Ageing for 18 months in a mix of first-use, second-use and third-use French oak barrels. 25% of the blend was stored for 18 months in truncated cone-shaped concrete tanks.

PAIRING
Idealy serve d with lamb chops, spicy pork meat or black pudding. Very good with nutty and sharp cheeses like goat’s cheese, but also brie or even smoked blue cheese.

RATINGS

4.3

APPEARANCE
Deep ruby red with purple reflections.

NOSE
The enticing nose displays perfumed sweet red fruit aromas of cassis and cherry alongside notes of spice, dark chocolate, vanilla and charry oak. Savory aromas of dried juniper berries, bay leaf, and dried tobacco leaf round out the nose.

PALATE
Lucious, smooth, surprisingly full-bodied, generous but elegant. Juicy dark plum and cassis fruits are framed by fine-grained tannins with complex flavours of licorice and dark chocolate.

AGEING
Aged on oak for about 14 months.

PAIRING
Slow cooked pulled beef or stuffed portobello mushrooms with a rich traditional Italian sugo topped with caramelized garlic cloves.

RATINGS

APPEARANCE
A very deep purplish red.

NOSE
A deep, intense scent of blueberries and cherries preserved in alcohol.

PALATE
Full-bodied on the palate, with gentle and rounded tannins. Persistent aftertaste.

AGEING
Maceration on the skins for 7 days, in order to succeed in extracting a greater quantity of the gentle tannins that are necessary for the wine’s maturation in wood.

PAIRING
Pasta with tomato sauce, aged cheese,game.

RATINGS

4.1

APPEARANCE
It captivates with its deep, purple hue.

NOSE
Colourful and lightly perfumed with big, juicy blackberry flavours, and overtones of plum and black cherry.

PALATE
On the palate, the wine is full-bodied and velvety, with well-balanced tannins and a long, fruity finish.

PAIRING
A good a ccompa niment to pasta, red meat or even pizza.

APPEARANCE
It captivates with its deep, ruby hue.

NOSE
Fragrant on the nose, dominated by rich cassis (blackcurrant), ripe plums, fresh raspberries, and hints of rosemary.

PALATE
Fruit-forward with deep blackberry and cherry core layers. Sweeter undertones of vanilla and chocolate emerge alongside a subtle peppery spice.

PAIRING
The structured tannins make it a perfect pairing for heavier red meats, particularly beef and venison, as well as outdoor barbecue dishes.

RATINGS

APPEARANCE
Intense garnet with br illant ruby reflection.

NOSE
Open and complex nose, with aromas of black cherry, blackcurrant, rose petals, tobacco and juniper.

PALATE
A solid and robust palate with concentrated structure, revealing currants, blueberries and blackberries resting on smooth tannins and beautifully coated acidity.

AGEING
Ageing is carried out partially in oak barrels for between 6 months and a year, the rest being aged in concrete.

PAIRING
Venison dishes or hard cheeses are ideal food choices as well as chocolate desserts.

APPEARANCE
Deep ruby red with violet reflections.

NOSE
The nose shows intense aromas of plum and black cherry jam.

PALATE
On the palate, it is full-bodied and harmonious with soft, velvety tannins and a long, fruity finish.

AGEING
After fermentation, the wine is partly aged in stainless steel to maintain freshness and fruit character, and partly in big oak barrels for maturity.

PAIRING
Its balanced acidity and soft tannins make it ideal for roasted red meats, grilled dishes, and pasta with hearty meat sauces. It also pairs well with medium-aged cheeses.

RATINGS

4

APPEARANCE
Deep ruby red.

NOSE
Intense aromas of ripe plums, raisins, and dark cherries. The drying process gives it a rich, jammy quality with hints of chocolate, vanilla, and spice.

PALATE
Full-bodied and smooth, velvety wine with intense notes of ripe red fruit and a long, harmonious finish.

AGEING
Ageing takes place partly in stainless steel tanks and partly in great oak barrels.

PAIRING
Because of its richness and weight, it pairs exceptionally well with grilled lamb, beef or game meats; hard cheeses like Pecorino or Parmesan; or hearty stews or pasta with meat-based sauces.

RATINGS

4

APPEARANCE
Deep ruby-red colour.

NOSE
A highly perfumed and complex nose which features blackcurrant, blackberry jam, and plum, interwoven with savory notes of forest floor, cedar, tobacco leaf, and graphite.

PALATE
Fleshy and expansive palate with an extra dimension of textural intensity. It offers layers of dark cherry, licorice, and crème de cassis. The wine is balanced by a sharp acidity and silky, fine-grained tannins.

AGEING
Aged for 25 months in French oak barriques (roughly 45% new oak) before bottling.

PAIRING
Due to its firm structure and rich tannins, Sassicaia 2020 pairs best with a classic Fiorentina steak or herb-crusted roast lamb or wild boar ragù served over pappardelle.

RATINGS

97pts

97pts

97pts

4.5