Sant’Antimo Rosso is one of the area’s most recent appellations, and allows us to complement Sangiovese with one of the so-called international varieties. For all our support of indigenous grapes, we realize some “mixed marriages” are truly… made in heaven. This blend of Tuscan fruitiness and mellow, bordelais softness bears all the hallmark elegance of its terrain.
Our choice fell on Merlot rather than, say, Cabernet Sauvignon for two reasons. The first is a fond childhood memory: Sunday lunches reuniting our entire family round the brasato della Nonna, Grandmother’s braised beef, cooked in Friulian Merlot. The second is technical rather than sentimental, i.e. our wish to explore new avenues rather than parrot the latest fashion.