To most wine drinkers, the red wine styles of Italy are the highlight of any wine tour of the country.
They are just created for food. Somewhat lighter than their French cousins (at least the way those styles play out in Australia), with a more subtle acid-tannin balance). They are ready for drinking somewhat earlier, with their savouriness suiting the savoury flavours we love.
Plum and cherry with soft tannins and clean acid. Barrel aged for 6 months. Pair with dishes of duck, pork or rabbit.
The 2017 Sangiovese has flavours of spicy cherry, strawberry, rosemary and thyme and aromas of brick, roasted pepper and oregano.Great with lamb, roasted vegitables and italian sausages.
2018 Nebbiolo is a return to a more traditional style of di Lusso Nebbiolo. With the customary lightness of colour and rose petal and tar aromas, the wine is high in both acid and tannin, ideal for longevity. This wine can be enjoyed for up to 15 years, eventually yielding a velvety texture and gentle cigar flavours.
This is a wine to enjoy with porcini funghi - on a risotto or tagliatelli base, and matches goats cheese very well indeed.
This iconic blend of Cabernet/Barbera/Sangiovese is an amalgam of blackberry and blueberry with a savoury touch. Match with rich sauces, or just about any red meat or hard cheese.