It is called Cugnale and is a Toscana IGT proposed by Castelsina. A wine that combines passion, tradition and innovation. A successful blend of Sangiovese, which in this case makes up about 80% of the mass, and Merlot for the remainder. Perfect synergy between the robustness of Sangiovese and the softness of Merlot. After harvesting, the grapes are brought to the cellar to be destemmed. The must obtained is fermented at a controlled temperature in steel tanks, remaining in contact with the skins for a period of approximately 20-25 days. After racking, the wine then undergoes malolactic fermentation, again in steel tanks, before being racked into oak barrels where a period of maturation takes place. It takes between 8 and 10 months for the finished wine to acquire the desired toasty notes and complexity. In the glass, Cugnale has an intense, lively and deep red colour. On the nose, it offers a very broad and complex bouquet, with clear notes of ripe fruit, such as plums and cherries, enriched by nuances of spices and a touch of vanilla, resulting from the use of wood. In the mouth, however, the wine is warm and structured. Pleasantly soft, with a persistent and ample finish. A perfect accompaniment to rich, flavoursome dishes, Cugnale di Castelsina is perfect with main courses of meat, such as roast and braised meats, game and mature cheeses.