The Desiderio Merlot is named after the white bull you see on the label.
This impressive animal, weighing 1,673 kg / 3,688 lbs, lived on Avignonesi's estate Le Capezzine towards the end of the 19th century. He was, in fact, the largest bull in Cortona and was used to sire the rest of the cattle from the local breed "Chianina" in the region.
The Chianina has earned its fame as the breed which gives us the delicious meat for the famous "bistecca fiorentina " (Florentine T-bone steak) and is easily recognizable due to its striking white colour.
The bull Desiderio is known and recognized as one of the forefathers of the Chianina breed, together with another bull by the name of Donetto. In fact, when you savour a bistecca fiorentina today, there is a good chance you will find some Desiderio DNA in it.
Avignonesi decided to honour this majestic animal by naming one of its most emblematic wines after it: the Desiderio Merlot, which, just like the bull, is full, impressive, and sensual.
Accolades
Bronze Medal
Decanter World Wine Awards 2015
91/100 points
Flavors of black cherry, blackberry, chocolate and spice enliven this ripe, juicy red. The tannins are dense and firm, and the finish stays fresh and long. Drink now through 2021. –BS
Wine Spectator
Harvest:
the Merlot was picked in mid September and the Cabernet sauvignon early October Vinification:4 weeks of temperature-controlled alcoholic fermentation with maceration on the skins in stainless steel tanks. Only indigenous yeasts were used. The malolactic fermentation took place in French barriques
Ageing:
18 months in French barriques
Alcohol:
14,5%
Total production:
30.000 bottles
Tasting notes
Intense, deep red in colour, this wine shows fresh forest fruits such as blueberry and raspberry, intertwined with hints of sweet spices and Mediterranean herbs. On the palate it is long, soft and full-bodied with silky tannins and a persistant, fruity finish with a touch of dark chocolate
Das Unternehmen verdankt den eigenen Namen der historischen Gründerfamilie Avignonesi.
Mittels einer jahrzehntelangen Forschung und Entwicklung in dem Weinanbau etablierte sich Avignonesi zu einem der wichtigsten Weinhäuser der Toskana. Das ursprüngliche Ziel bestand darin, die Essenz des Terroirs von Montepulciano “zu offenbaren”. Virginie Saverys übernahm Avignonesi im Jahre 2009, seitdem hat sie die Methoden des biologischen Weinanbaus eingeführt. Sie bezweckte damit, unverwechselbare, genuine und noch stilvollere Weine zu erzeugen.
Wir sind der Ansicht, dass die ursprüngliche Kraft der Erde und die charaktervollen Eigenschaften des Bodens, die wahre Essenz unserer Identität darstellen. Nach jeder Ernte, erhebt sich Avignonesi erneut aus den Böden der eigenen Weinberge. Es werden Weine erzeugt, die jeweils die unterschiedlichen Anbauorte aber auch die jeweils verschiedenen organoleptischen Eigenschaften der Jahrgänge widerspiegeln
