Città Murata 2019 Super Tusan Red Blend

Città Murata 2019 Super Tuscan Red Blend Toscana IGT, Italy

Curated from the best regions, vineyards and vintages, the Fine Wine Collection is meant to celebrate winemaking at its finest. This wine represents our commitment to excellence, to exploration and to you.

Città Murata 2019 Super Tuscan Red Blend Toscana IGT, Italy

Tasting notes Our Super Tuscan displays the magnificent touch of time. Its deep purple hue has turned dazzling ruby unveiling captivating aromas of bittersweet chocolate, blueberry and dried cherry. These dense and layered aromas pull you into the glass. Age is less evident on the palate, where Sangiovese’s signature red fruit flavors have retained their freshness, suggesting the opportunity for further cellaring. The finish is dry, displaying notes of cedar as tannins linger, gripping your teeth and cheeks between sips.

Aromas and flavors

Blueberry, cherry, chocolate, cedar

Vintage There is nothing quite like a Tuscan summer. In 2019, the sun bathed our hills in golden light as we experienced the highest temperatures we had seen in years. Luckily, the roots of our vines are safely nestled in deep, dense soils, keeping them cool and hydrated through intense heat. The rains returned at the end of July to quench the land’s thirst, followed by a chilly autumn, creating an elegant balance of Old World textures and ripe fruit flavor.

Winemaking Sangiovese is the beating heart of Tuscany and the backbone of this blend. We used 85 percent Sangiovese grapes complemented by Merlot and Cabernet Sauvignon, whose unique traits bring balance to the final wine. Through each stage of the fermentation and blending process, our winemakers regularly sampled the wine to ensure we captured the Old World splendor of this revered style. Finally, we let the wine rest on oak before sealing the cork on a true Italian classic.

Spotlight Cellar

Vineyard

• Blending wine requires carefully selecting varieties for their desired flavors and structural characteristics.

• Clay soils retain moisture and maintain cool temperatures, resulting in textural wines.

• Oak aging adds complexity and flavor while softening tannins.

• Cool fall weather slows ripening, preserving delicate acidity and flavors.

Region International grape varieties flourish throughout Tuscany, where abundant sunshine ripens thick-skinned reds like Cabernet Sauvignon, Merlot and Syrah. For years, these foreign grapes were overlooked because they weren’t allowed in Denominazione di Origine Controllata (DOC) wines, which only permit indigenous varieties, like Sangiovese. That changed in the 1970s when Tuscan winemakers produced the first “Super Tuscans,” challenging Italy’s strict wine laws by blending French varieties with Italian Sangiovese. Inspired by this style’s soaring success, Italy established the Indicazione Geografica Tipica (IGT) designation, which approves the use of non-native grapes.

Set the table Profile Body:

Acidity:

Sweetness: Tannin:

Serving instructions Temperature: Room temperature (60–65°F) Decanting time: 45 minutes Glassware: Bordeaux glass

Cast iron ribeye with brown butter sage sauce Ingredients

2 prime ribeye steaks (approx. 14 oz. each 1.5-inch thick) sea salt and black pepper to taste 1 tbsp. olive oil 1 tbsp. butter 1 sprig rosemary, finely chopped 2 cloves garlic, chopped Brown butter sage sauce 4 tbsp. salted butter 14 fresh sage leaves, plus more for garnish sea salt and black pepper to taste

Preparation

Bring steaks to room temperature 30 minutes before cooking. Season on both sides with salt and pepper.

Heat oil in a cast iron skillet over high heat. Add steaks, sear each side and edges for 2 minutes per side.

Add butter, rosemary, thyme and garlic. Continue cooking steaks over high heat, basting with the herb butter, 3-5 minutes. Transfer steaks to a warm plate, cover loosely with foil and let rest for 5-10 minutes.

Brown butter sage sauce

Reduce heat, and add four tablespoons of salted butter. As soon as the butter starts to foam, add sage leaves. Cook for 3-5 minutes. Once the foam subsides, remove from heat.

Transfer steaks to plates and drizzle with brown butter sauce. Garnish with fresh sage leaves, and serve with herb-roasted potatoes.

Mushroom bolognese Ingredients

1 lb. mushrooms, divided 2 tbsp. olive oil 1 cup mirepoix sea salt and fresh ground pepper to taste ½ cup dry red wine 16 oz. can, crushed tomatoes ½ tsp. crushed red pepper ½ tsp. fresh rosemary, finely chopped ¼ cup heavy cream ¼ cup freshly grated Parmigiano-Reggiano plus more for garnish tagliatelle or fettuccine

Preparation

Finely chop half of the mushrooms by hand or in a food processor.

Coarsely chop the rest of the mushrooms by hand.

Heat oil in a large skillet over medium heat. Cook mirepoix until onions are translucent.

Add all of the mushrooms, and season with salt and pepper to taste. Stir until mushrooms soften. Add dry red wine and stir until alcohol cooks off, about 20-30 seconds. Add tomatoes and herbs, and bring to a boil. Lower heat and simmer for 45 minutes. Stir occasionally.

With 15 minutes remaining, cook pasta, and retain ½ cup of pasta cooking water.

To the sauce, add heavy cream and grated cheese and stir until incorporated.

If the sauce is too dry or thick, add ¼ cup of pasta water at a time as needed.

Serve sauce over pasta, garnish with grated cheese if desired.

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