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Umberto Cesari Liano Sangiovese/Cabernet 2007

Bottle Size: 750ml Item #: 1577497
This item is not currently available for purchase.

Umberto Cesari Liano Sangiovese/Cabernet 2007 750ml

Umberto Cesari Liano Sangiovese/Cabernet

This red wine is devoted to Liano, a small and picturesque hamlet on the hills above Castel San Pietro, in Emilia Romagna.

The colour is a clear ruby red with pomegranate reflections. The smell is complex, wide, intense and persistent. There are also light touches of vanilla, a feeling of ripe fruit and spices. The taste has a good structure and reveals the features of the vine-stocks it is made from.

Liano is made from select Sangiovese grapes (70%) and from Cabernet Sauvignon grapes (30%); after having been stripped and pressed, they are left to ferment in special tanks designed so as to keep the top constantly submerged. This is followed by racking off and ageing, first in wooden 50-60 hectolitre vats, for at least 6 months, then in 5 - 7.5 hectolitre vats, for at least one year, and finally refined in bottles.

It combines well with red meat, game, and especially with the traditional grilled duck’s breast, or else with the no less typical lamb in scottiglia.

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This product is not currently available for purchase.
Umberto Cesari Umberto Cesari Liano Sangiovese/Cabernet 2007
BOTTLE SIZE: 750ml
This red wine is devoted to Liano, a small and picturesque hamlet on the hills above Castel San Pietro, in Emilia Romagna.
 

Notes on the Umberto Cesari Liano Sangiovese/Cabernet 750ML 2007

Tasting Notes The colour is a clear ruby red with pomegranate reflections. The smell is complex, wide, intense and persistent. There are also light touches of vanilla, a feeling of ripe fruit and spices. The taste has a good structure and reveals the features of the vine-stocks it is made from.

Wine Maker Notes Liano is made from select Sangiovese grapes (70%) and from Cabernet Sauvignon grapes (30%); after having been stripped and pressed, they are left to ferment in special tanks designed so as to keep the top constantly submerged. This is followed by racking off and ageing, first in wooden 50-60 hectolitre vats, for at least 6 months, then in 5 - 7.5 hectolitre vats, for at least one year, and finally refined in bottles.

Food Pairing It combines well with red meat, game, and especially with the traditional grilled duck’s breast, or else with the no less typical lamb in scottiglia.