Coastal Tuscany, with swagger.
From the Tua Rita estate at Suvereto, Perlato del Bosco is a bold, expressive Sangiovese. Ripe and muscular, with dark cherry, tobacco and balsamic spice.
Tastes like: Black cherry and espresso, with tobacco leaf, sandalwood and wild herbs.
Feels like: Full-bodied and dry, with firm, drying grip, balanced freshness and oak in the background.
Great with: Braised beef, roast duck, mushroom pasta, sharp cheeses.
Singapore and Asian favourites: Peking duck, black pepper beef, braised beef brisket.
The geeky bit: Sangiovese from Suvereto, near the Tyrrhenian Sea, on iron-rich soils. Biodynamic farming.
Accolades: 93 pts James Suckling · 93 pts Vinous · 93 pts Decanter
Why we like it: Powerful and polished, with real pedigree.
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%
