The deep purple color and superb richness are attractive. The aroma of blackberries, black currants, and blueberries is accompanied by nuances of licorice and creme de cassis. In the mouth, the full-bodied and powerful flavor spreads, with a well-balanced ripe fruit flavor and firm acidity. Although the tannins are strong, the mouthfeel is smooth and velvety. The aftertaste is long, and the acidity brings saliva to the mouth. It is an excellent match with carefully stewed game meat, soft fatty cheeses, and truffles. It is also suitable for long-term aging of about 15 to 20 years. Sandy clay soil, about 2 hectares on a northwest-facing slope (south-facing due to high temperatures). Average vine age of 10 years. Cordone Speronato. The wine is aged for 14 to 18 months in 300L and 500L medium-toasted French oak barrels. Once the blend has settled, it is stored in concrete tanks. It is lightly filtered before bottling. Dulcamara is a Super Tuscan made mainly of Cabernet Sauvignon. In good vintages, Cabernet Franc is added, and the Cabernet ratio reaches 70%. A small amount of Merlot and Petit Verdot is blended. Giusti e Zanza is a cantina that is exploring the possibilities of new Tuscan wine in a completely new region to compete with existing famous regions such as Chianti, Montalcino, and Bolgheri. Fauglia, located in the northwest of Tuscany, near Livorno and Pisa, is located on the left bank of the Arno River and has a climate similar to that of Bordeaux's Médoc. In 1995, Paolo Giusti acquired an old cantina with a site of 35 hectares. The winery is run by three people: owner Paolo Giusti, a former architect; Monica Massoni, who has been helping Paolo for about 10 years; and enologist Paola Carella, who joined the company in 2009. They work closely with the vineyards and the grapes to make the wine.
Currently, grapes are cultivated on 17 hectares, and all fully ripe grapes are harvested by hand. The soil is a mixture of sand, limestone, and clay, and the outstanding drainage is the key point for this cantina to produce high quality wine. Fermentation is carried out in cement tanks that are not temperature controlled in order to maintain natural conditions, and is carried out for 18 to 21 days. In addition, the grape seeds are removed during fermentation to reduce the bitterness of the wine, and other unique ingenuity is used. Most of the aging is done in barrels from France. Currently, the wines are featured on the wine lists of many top restaurants and have been highly praised by various wine journalists and wine magazines. Dulcamara, Belcore, Nemorino, and Adine are named after the central characters in Gaetano Donizetti's opera "The Elixir of Love". The wine labels were designed by the late Ettore Sottsass, a master of Italian industrial design.
The 2015 vintage was certified organic.
(Except NemorinoBianco, EU organic certified, SuoloeSalute)