Casanova di Neri : Tenuta Nuova 2016

The freshness and fruity framework of a Tuscan red wine

The estate

In the shadow of the majestic Tuscan hills lies Casanova di Neri, a renowned winery where tradition blends harmoniously with innovation. The estate was founded in 1971 by Giovanni Neri and is now run by his son Giacomo, who has inherited the same love of wine and terroir as his father. Here, every bottle is a reflection of the year it was produced, and bears witness to a relentless quest for quality and authenticity.

The vineyard

A benchmark among Tuscan wines, Tenuta Nuova from Casanova di Neri stems from a terroir at an ideal altitude for Sangiovese. The Tenuta Nuova vineyard was conceived from the outset as an innovative wine-growing experiment. It is distinguished by its composition of different plots, each offering unique microclimatic conditions. The orientation of the plots, the soil and the careful choice of Sangiovese clones are all variables carefully studied to optimise the quality of the grapes.

Winemaking and ageing

The grapes are harvested by hand before being destemmed, then optically sorted. Fermentation without the addition of yeast and maceration for 24 days in temperature-controlled truncated steel vats. This Brunello di Montalcino wine is then aged for 37 months in barrel and rested for 12 months in bottle before being released on the market.

Grape variety

Sangiovese (100%)

Characteristics and tasting tips for Tenuta Nuova 2016 from Casanova di Neri

Tasting

Colour
The wine is a deep and luminous red colour.

Nose
The nose releases fragrances of intense red fruit (cherry), mingled with balsamic hints.

Palate
Rich and with a fruity framework, the palate delights with its lively tannins and acidic character, ending with a long finish.

To serve

For the best tasting, Tenuta Nuova 2016 from Casanova di Neri should be served at a temperature of 16 to 17°C.

Food and wine pairing

This Italian wine pairs perfectly with full-flavoured dishes such as beef ragù, roast lamb or pasta in tomato sauce. It also pairs with hard cheeses such as parmesan or pecorino.