Toskanski klasik najviše kvalitete i ugleda.
Za svaku preporuku. Visoke ocjene iz berbe u beru. Berba 2017: 95 pts VinousMedia.com Berba 2018: 97 pts J. Suckling
Tenuta di Biserno je posjed u vlasništvu toskanske ikone vinarstva Marchese Lodovica Antinorija, brata Piera Antinorija (Marchesi Antinori). Marchese Lodovico je poznat kao kreator i nekadašnji vlasnik slavnog posjeda i vina Ornellaia s kojim je stekao svjetsku reputaciju i slavu.
Tenuta di Biserno se nalazi u glasovitom vinorodnom području Bolgheri na istočnoj obali Toskane, regiji priznatom po ponajboljim i najcjenjenijim vinima Italije.
Proizvodnu vertikalu ovog posjeda čini vrlo popularno vino Insoglio del Cinghiale, iznad toga je Il Pino di Biserno a slijede Biserno i na vrhu vino, Lodovico.
Cuvee: Cabernet Franc, Merlot, Cabernet Sauvignon i Petit Verdot
Biserno is our eponymous wine. A thought-provoking wine, Biserno reflects the excellent terroir and micro-climate of the coastal area of the Upper Maremma. Only the finest grapes are selected for the blend, resulting in a wine of depth, intensity, complexity, longevity and elegance.
Created as a classic Bordeaux blend, its grapes are grown in the most favourable vineyards. The result is a remarkable wine with a rare combination of characteristics: finesse, elegance, complexity, density, intensity, length and freshness.
Soil: Partly clay, partly Bolgheri Conglomerate
The grapes were carefully selected on the conveyor belt in the cellar. Destemming and soft crushing; alcoholic fermentation in truncated conical steel tanks for 3-4
weeks at 28°C, malolactic fermentation in barriques for 15% of the mass and the rest in steel.
The wine spent 15 months in French oak barriques, 85% of which new with the remainder having been used for a year. The wine then spent at least six months in the
bottle before being released for sale.
Deep ruby red. Complex nose with scents of blackberries, freshly ground coffee and licorice. The palate has an elegant structure with fine grained tannins, balanced acidity and a mineral feel on the lengthy finish.
Pair with braised or roasted meats and hard cheeses.
Ageing potential: 12 to 15 years
