Siepi take its name from the farm where it is produced, owned by Mazzei family since 1435, has always been a model farm, still managed today with the same kind of respect of the first years. A unique location, a special microclimate, the foresight in the early 1980s to plant Merlot as the idealgrape to complement Sangiovese in a very particular "terroir" produce a wine which is perfectly balanced betweenelegance, power and complexity.
CAMPAIGN FINANCED
ACCORDING TO EU REG.
NO. 1308/2013
Siepi is a rich wine, with a great structure and velvety, sweet tannins, however it has indeed a less extracted style than wines of its full-bodied category, coming from similar Tuscan vineyards. So, its resulting finesse makes of it a good match for this lamb dish signed by chef Ren, which is contemporary Chinese cuisine indeed, without the extremes (no heat, no spiciness) of some traditional dishes. With its lively acidity, Siepi in general is a perfect companion for lamb and the match with this succulent version confirms it. The flavours of the dish, the minimal presence of soy sauce, the non-invasive role of the honey pepper sauce and the western friendly taste of purple potatoes and capsicum combine very well with the nuances of the wine, including the fresh dark and ripe fruits, spices, liquorice and toast.
The intense flavour of the cured pork, which is among the dominant ingredients of this dish, pairs very well with the spice notes of this Sangiovese - Merlot blend providing the right balance to the pairing. The fattiness of the meat and the slippery texture of the soup are well balanced by the acidity and tannins of the wine. Moreover, the tertiary licorice and leather aromas fo the wine combine with the sweet aftertaste of the pork, providing a long-lasting finish.