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Wine: Red
Region: Toscana
Winery: MAZZEI
Denomination: Maremma Toscana DOC
Vintage: 2016


Made with Cabernet Sauvignon and a small percentage of Cabernet Franc, this powerful and elegant wine is the most important "Cru" of the Estate, a pure expression of the Maremma "terroir". 

Colour: Deep ruby colour.
Aroma: Notes of red fruit, plum and cherry, sweet and balsamic spices.
Taste: Full-bodied wine with dark spice aromas, long lasting finish.

Alcohol: 14,15% vol

Grape: 85% Cabernet Sauvignon, 15% Cabernet Franc.

Ageing: 18 months in small French oak barrels (225 lt / 70% new).


A long lasting bond unites the Mazzei family with Tuscany and wines since the XI century.

Lapo Mazzei is the author of the first known document to use the "Chianti" denomination in 1398; in 1435, when his granddaughter Madonna Smeralda Mazzei married Piero di Agnolo da Fonterutoli, the holding became part of the family's estate.
Since then, for 24 generations, the Mazzei family produces wine at Castello di Fonterutoli, which even after its recent expansion still remains the beating heart of the company.

The Estates: Castello di Fonterutoli, Belguardo & Zisola.

NO. 1308/2013


Wine pairing notes

This roasted rack of lamb by chef Wu Cong belongs indeed to the contemporary Chinese cuisine that maintains a solid linkage with the traditional roots. However, both the presence of cumin, one of the essential Chinese spices, which reminds of the legendary Xi’an skewers and the cooking technique don’t overwhelm the palate with lots of spices. In this way the rack becomes the ideal match for a wine with a great character and elegance as the Belguardo – Maremma Toscana Rosso DOC. The first impression is that the pairing works starting from the nose: its dark cherry, tobacco and oak notes are a sort of natural pleasant continuation of the fragrance coming from the lamb. The Belguardo medium body together with its freshness, acidity and moderate salty minerals combine very well with the juicy and aromatised meat of the lamb, in which however the cumin plays a discreet role. The roast lamb enhances the velvetiness of the wine and doesn’t take down in the mouth the nuances of oak, plum, leather, spices, chocolate and even mushrooms.

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