• Colombaio di Cencio Futuro 2020
  • Colombaio di Cencio Futuro 2020
1 2
Show more
Colombaio di Cencio Tuscany IGT Toscana

Colombaio di Cencio

Colombaio di Cencio Futuro 2020

Red still

  • Colombaio di Cencio Futuro 2020
  • Colombaio di Cencio Futuro 2020
1 2
Show more
Colombaio di Cencio Tuscany IGT Toscana
€30,00
€30,00
List price: Indicates the price of the product before the start of the promotion
Sale Sold out
Lowest price: Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods
€180,00

6 bottles

€90,00

3 bottles

Immediate availability
Denomination Toscana IGT
Size 0,75 l
Alcohol content 14.0% by volume
Area Tuscany (Italy)
Grape varieties 33% Cabernet Franc, 33% Cabernet Sauvignon, 33% Merlot
Aging Ageing for about 24 months in large barrels and tonneaux of second passage.
View full details

Description

'The future is back. The traditional Chianti winegrowing care is expressed with the refinement of typical local expressions in the production of International grape varieties to make this wine, which has made this winery important in the world for so long'.

Awards

  • 2020

    91

    /100

    James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.

  • 2020

    3

    One of the most prestigious wine guides in Italy.

1 2

Perfume

Perfume

Warm, captivating and spicy, with hints of toasted wood.

Color

Color

Very intense ruby red.

Taste

Taste

On the palate it is tasty, with notes of black pepper, dried fruit (apricot), well balanced, but full-bodied and long.

Serve at:

16 - 18 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Producer
Colombaio di Cencio
From this winery
  • Oenologist: Manuel Pieri
  • Bottles produced: 250.000
  • Hectares: 25
Colombaio di Cencio was founded in 1993 by Werner Ernest Wilhelm, a German entrepreneur who was inspired by the beauty of the hills surrounding Gaiole in Chianti (Tuscany) and decided to establish a farm.

As a result, he transformed a rural cottage surrounded by woods into a winery where tradition and modernity coexist peacefully.

The vineyards are divided into three distinct areas within the municipality of Gaiole in Chianti: Cornia, Montelodoli, and Vinci.

The differences between these areas are due to the pedoclimatic characteristics of the areas as well as the type of grapes grown.

The differences between these areas are due to the pedoclimatic features of the areas as well as the type of grapes grown. Sangiovese, Merlot, and Cabernet Sauvignon, as well as Chardonnay, Sauvignon Blanc, and Pinot Grigio, are grown in Localita' Cornia Colombaio di Cencio. The winery grows Sangiovese, Cabernet Franc, Petit Verdot, and Merlot in Località Montelodoli, but only Sangiovese in Località Vinci. Read more
Production area: Tuscany
Tuscany
Colombaio di Cencio

Meat
Game
Cheese
Matured cheese
Pork

Name Colombaio di Cencio Futuro 2020
Type Red still
Denomination Toscana IGT
Vintage 2020
Size 0,75 l
Alcohol content 14.0% by volume
Grape varieties 33% Cabernet Franc, 33% Cabernet Sauvignon, 33% Merlot
Country Italy
Region Tuscany
Vendor Colombaio di Cencio
Origin “Futuro” is made from grapes grown in the best vineyards of the winecellar in “Località Cornia” and “Località Monticello”
Climate Altitude: 450 m. a.s.l. Exposure: South, South-East.
Soil composition The vineyards in “Località Montelodoli” are rich in clays alternating with Alberese stones and limy sandstone boulders, while the Cornia vineyards are richer in characteristic stones which slows down the vigour of the plant, enhancing the structure of the future wine.
Harvest From mid-September. is carried out exclusively by hand with selection of the grapes and delivery to the cellar according to the variety, the destemming follows without pressing.
Wine making The vinification take place in stainless steel tanks at controlled temperature for 21 days, with submerged cap followed by post-maceration for 2 months, racking and pressing.
Aging Ageing for about 24 months in large barrels and tonneaux of second passage.
Allergens Contains sulphites