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Pratomese May 2013
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Tuscany is a land that produces wine, generally in small cultivations scrupulously cared for. Special mention is due the wines from the Carmignano area, known and appreciated since the Middle Ages and subject already since Medicean times, to protective legislation very similar to that of their present-day ‘Denominazioni di Origine Controllata'. Cosimo III imposed vine shoots of Cabernet Sauvignon from France, and dictated rules for harvesting, for reporting on the grapes, repressing fraud and establishing the boundaries of the production zone and the modes of marketing. These tasks are now carried out by a Consorzio in which all of the wine producers are associated.
The "brillante Carmignano" made from the grape varieties Sangiovese, Canaiolo, and Cabernet Sauvignon is distinctive for its bright ruby red colour and its delicate, complex aroma. It is a wine to be drunk with roast meats, wild game and seasoned cheeses. Barco Reale is instead the little brother of Carmignano. Of intense, full-bodied taste, it takes its name from one of the Medici family's hunting reserves. It is made of the varieties Sangiovese, Canaiolo Nero, Cabernet Sauvignon, with small doses of Colorino and Occhio di Pernice, and goes well with first courses, the more delicate meat dishes and side dishes. Made from the same red grapes but drawn from the vat early is Vin Ruspo, a clear rosé. Its bouquet fragrant with pronounced fruity tones and its sapid fresh, harmonic, pleasant taste make it excellent with appetizers, ‘covaccini' and fish. And Vin Santo, made from withered white grapes and aged in casks for nearly five years, is a perfect accompaniment to sweets and cheeses.