Cabernet Franc, redefined.
Duemani means “two hands”: Elena Celli and Luca D’Attoma, who planted this estate in the hills of Riparbella on the Tuscan coast. Their flagship is pure Cabernet Franc, dense and layered, with a long, precise finish.
Tastes like: Blackberry, dark plum and black cherry, with graphite, violet, cocoa nibs, tobacco leaf and sweet spice.
Feels like: Full-bodied and dry, with firm, drying grip, balanced freshness and oak in the background.
Great with: Aged ribeye, wild boar ragù with pappardelle, grilled portobello mushrooms, aged pecorino.
Singapore and Asian favourites: Wagyu yakiniku, Peking duck, braised beef short rib.
The geeky bit: Cabernet Franc from a vineyard at 250 to 300 metres in Riparbella, on stony clay and limestone soils open to sea breezes. The vineyard is certified biodynamic and farmed by hand.
Accolades: 98 pts James Suckling · 98 pts Falstaff · 97 pts Wine Advocate · 96 pts Veronelli
Why we like it: No blends, no shortcuts. A rare balance of power and grace.
Serve: 16 to 18°C. Room temperature in Singapore is too warm for red wine, so give it 20 minutes in the fridge first. Decant 30 to 60 minutes.
Alcohol: 14%
