Poderi dal Nespoli Borgo dei Guidi 2015
Forli IGT
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This is Emilia Romagna’s version of a Super Tuscan – the red that revolutionised Tuscany’s wines in the 1970s, blending Bordeaux grapes with Sangiovese. Flagship red from the superb Poderi del Nespoli, it’s cherry rich with savoury depths of oakt.
£15.45 per bottle when you mix 12+
£16.49 per bottle
£12.00/bottle
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Wine Details
- Red - Light Bodied
Italy- Deep Ruby Red Colour
- Sangiovese-based blend
- 10.875 Units
- 14.5% ABV
- 750 ml
- 31 December 2019
- Packaging Pioneer
Flavour Profile
Tasting notes
Full bodied, concentrated, long, rounded tannins and dense fruit
The Story Behind the Bottle
A regular medal winner, this is an impressive blend of cherry fruit Sangiovese with Bordeaux varieties. It’s from the Tre Bichieri (the top award) cellar Poderi dal Nespoli that recently had a major investment injection and now has an amazing state of the art winery. It’s a family affair run today by the fourth generation, Fabio and Celita Ravaioli, who aim to make Romagna a top destination for food and wine lovers. For this dense red, the Cabernet and Merlot grapes were, unusually, left on the vine for an extra month to add a powerful layer of dark chocolatey fruit. It is a labour of love, aged in new and one year old barriques for 16 months. Open early and decant. Celita recommends serving with quail stuffed with morels or braised meatst
A regular medal winner, this is an impressive blend of cherry fruit Sangiovese with Bordeaux varieties. It’s from the Tre Bichieri (the top award) cellar Poderi dal Nespoli that recently had a major investment injection and now has an amazing state of the art winery. It’s a family affair run today by the fourth generation, Fabio and Celita Ravaioli, who aim to make Romagna a top destination for food and wine lovers. For this dense red, the Cabernet and Merlot grapes were, unusually, left on the vine for an extra month to add a powerful layer of dark chocolatey fruit. It is a labour of love, aged in new and one year old barriques for 16 months. Open early and decant. Celita recommends serving with quail stuffed with morels or braised meatst
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