In Praise of Super Tuscans: Comparing Farnito Camponibbio and Farnito Valcolomba 

Tuscany: a land of well-established winemaking traditions; but also a place of ceaseless innovation. When we think of the long rows of vines and gentle slopes that dot our marvellous region, the images that come to mind will certainly be that of historic labels such as Brunello di Montalcino, Chianti Classico or Nobile di Montepulciano. Yet, and we will never tire of repeating it, Tuscany is a symbol of research and experimentation in the field of oenology. Suffice it to think, by way of example, of the birth of Super Tuscans in the wake of wines of Bordeaux origin. And it is precisely of two great Super Tuscans that we want to tell you. Two great wines that we produce, respectively, on our Vino Nobile Estate and in the sunny Maremma lands of Gavorrano: Carpineto Farnito Camponibbio and Carpineto Farnito Valcolomba.

Carpineto Farnito Camponibbio

Let's start with our rows of vines cultivated and bred on the Vino Nobile Estate in the hills of Montepulciano. Carpineto Farnito Camponibbio takes its name from a large vineyard located in the southern part of the estate, from which we select only the grapes of those varieties that have responded best during the season. A blend that therefore changes from year to year but which, as a base, is composed of Sangiovese, Cabernet Sauvignon and Merlot. As if to say: strength, fragrance, softness, elegance. Individual varieties that are vinified separately and then placed in oak barrels of different capacities for at least 12 months, followed by a long refinement in the bottle. The result? A wine that combines extraordinary elegance with a solid structure and surprising pleasantness. Just place the glass near your nose, you will immediately perceive the decisive hints of plums, berries, blackberries, cloves, vanilla and liquorice. As well as a pleasant balsamic scent to be appreciated once the sip has been taken. A wine of great finesse, capable of combining a marked intensity of aromas with an elegant persistence of the bouquet. On the palate we feel, decisive, all the strength and power of Carpineto Farnito Camponibbio. A complex and balanced wine for an equally many-layered and very long sip. A great expression of three great grapes, a happy encounter between the Tuscan tradition of Sangiovese and the transalpine tradition of Cabernet and Merlot. To be enjoyed during a lunch or dinner with friends together with the great classics of Tuscan cuisine, from roasts to game-based first courses. 

Carpineto Farnito Valcolomba

We are, as we anticipated, in the sunny red earth of Maremma. Immersed in the peace and tranquillity of Gavorrano, our Merlot grapes are carefully selected depending on how the season has gone. Placed in oak barrels of different capacities for about 18 months, the Carpineto Farnito Valcolomba then matures in the bottle from the end of tumultuous fermentation until ten days after racking. What we will find in the glass will be a wine with an intense ruby red colour, the result of the strong anthocyanin concentration of the grapes, with pleasant garnet reflections. It is on the nose, however, that we will fully perceive the features of this great wine: an intense and persistent bouquet, ranging from floral scents to those of crunchy red fruit, to a broad spectrum of secondary and tertiary scents. From aromatic spices to vanilla; from cloves to liquorice. An immersion in the most characteristic scents of Merlot, followed by a full and mellow sip. With tannins that are present but never invasive thanks to the great softness that characterises our Farnito Valcolomba. A sip that is as elegant as it is balanced and long, warm and harmonious, a perfect expression - as we said - of the grapes of origin that have found a home in this area of the Maremma. To be served at 18-20 degrees centigrade with the most typical dishes of the Tuscan gastronomic tradition.

Roast Arista: The Perfect Pairing with Farnito Valcolomba Merlot

Roast arista is a traditional Tuscan dish, prepared with pork flavoured with aromatic herbs and slowly cooked in the oven. Its rich and tasty flavour pairs perfectly with structured red wines.

Ingredients
Recipe for 6 people

1 kg approx lean pork loin
2 cloves of garlic
1 sprig of fresh rosemary
3 tbsp extra virgin olive oil
1 cup of dry white wine
Salt and fresh ground black pepper
30 g butter

Preparation

Preheat the oven to 170°C.
Peel the garlic cloves and chop them finely, together with the rosemary and sage. Mix the chopped ingredients with olive oil, salt and pepper to make an aromatic marinade.
Rub the pork loin with the herb and oil mixture, making sure to cover the entire surface of the meat well.
In a baking dish, pour a little oil and lay the pork loin on top. Bake and cook for about 30 minutes, then deglaze with white wine.
Continue cooking for another 40-50 minutes, wetting the meat with the cooking juices from time to time, until the meat becomes golden brown on the outside and tender on the inside.
Take the pork out of the oven and let it rest covered with aluminium foil for about 10 minutes. This will allow the juices to spread out evenly inside the meat.
Slice the arista into thin slices and serve hot, accompanied by its cooking juices.