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
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.
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.
Tasting notes
Aromas and flavors
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.
• Oak aging adds complexity and flavor while softening tannins.
Spotlight
Vineyard • Clay soils retain moisture and maintain cool temperatures, resulting in textural wines.
Cellar • Blending wine requires carefully selecting varieties for their desired flavors and structural characteristics.
• 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.
Serving instructions Temperature: Room temperature (60–65°F) Decanting time: 45 minutes Glassware: Bordeaux glass Profile Tannin:Sweetness:Acidity:Body: Set the table
4 tbsp. salted butter 14 fresh sage leaves, plus more for garnish sea salt and black pepper to taste
Heat oil in a cast iron skillet over high heat. Add steaks, sear each side and edges for 2 minutes per side.
1 tbsp. olive oil
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.
2 prime ribeye steaks (approx. 14 oz. each 1.5-inch thick) sea salt and black pepper to taste
Brown butter sage sauce
Cast iron ribeye with brown butter sage sauce Ingredients Preparation
Bring steaks to room temperature 30 minutes before cooking. Season on both sides with salt and pepper.
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.
1 tbsp. butter 1 sprig rosemary, finely chopped 2 cloves garlic, chopped Brown butter sage sauce
Mushroom bolognese
1 lb. mushrooms, divided 2 tbsp. olive oil
½ cup dry red wine 16 oz. can, crushed tomatoes
Serve sauce over pasta, garnish with grated cheese if desired.
½ tsp. crushed red pepper
Ingredients Preparation
Heat oil in a large skillet over medium heat. Cook mirepoix until onions are Addtranslucent.allofthemushrooms, 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.
1 cup mirepoix sea salt and fresh ground pepper to taste
½ tsp. fresh rosemary, finely chopped ¼ cup heavy cream ¼ cup freshly Parmigiano-Reggianograted plus more for tagliatellegarnishorfettuccine
Finely chop half of the mushrooms by hand or in a food processor. Coarsely chop the rest of the mushrooms by hand.
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