Borgo dei Guidi Poderi dal Nespoli 2020
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Wine Details
- Red - Medium to Full Bodied
Italy- Deep Ruby
- Sangiovese-based blend
- 10.5 Units
- 14% ABV
- 750 ml
- 31 December 2026
Flavour Profile
Rich in red fruits, blackberry and liquorice spice, this is an impressive blend of Sangiovese with Bordeaux's Cabernet. It’s from the highly awarded Poderi dal Nespoli cellar, a modern, environmentally conscious winery in the beautiful Bidente Valley.
The estate was founded in 1929 by Attilio Ravaioli, and the fourth generation, Fabio and Celita Ravaioli, are now at the helm. The cellar itself is an impressive, modern structure, designed to be gentle on the environment, too. As well as using cutting-edge technology, they employ traditions passed down through the generations, the combination of which shows well in this rich Sangiovese and Cabernet blend.
For this dense red, a portion of the grapes were left on the vine for an extra month to add a powerful layer of dark, chocolatey notes to Sangiovese’s cherry fruit. It’s a labour of love, aged in French oak barrels for 11 months. Open early and decant. Celita recommends it with quail with morels (a local classic) or braised meats.
Rich in red fruits, blackberry and liquorice spice, this is an impressive blend of Sangiovese with Bordeaux's Cabernet. It’s from the highly awarded Poderi dal Nespoli cellar, a modern, environmentally conscious winery in the beautiful Bidente Valley.
The estate was founded in 1929 by Attilio Ravaioli, and the fourth generation, Fabio and Celita Ravaioli, are now at the helm. The cellar itself is an impressive, modern structure, designed to be gentle on the environment, too. As well as using cutting-edge technology, they employ traditions passed down through the generations, the combination of which shows well in this rich Sangiovese and Cabernet blend.
For this dense red, a portion of the grapes were left on the vine for an extra month to add a powerful layer of dark, chocolatey notes to Sangiovese’s cherry fruit. It’s a labour of love, aged in French oak barrels for 11 months. Open early and decant. Celita recommends it with quail with morels (a local classic) or braised meats.
