An ancient receipt of winemaking passed down hand by hand for four generations, a century of experience and tradition about winemaking, best bunches handmade selected, ageing only in big barrel of slavonian oak of 20-30 hectolitres… There no much secrets behind San Claudio II production but only experience a century old and obsessive attention during all winemaking

Here is the review of Vinjournalen, one of the best influent sources write about wines.

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San Claudio II – with a lot of flavor and power!

San Claudio II Vino Nobile di Montepulciano – 
delicious for both nose and palate!

San Claudio II Vino Nobile di Montepulciano DOCG a powerful and rich red wine from southern Tuscany, a wine created primarily by the popular grape variety Sangiovese which together with the grapes Canaiolo Nero and Mammolo form a tasteful whole.
This wine is a fantastic experience for both eye, nose and palate. In the glass, San Claudio II is a dense and ruby ​​red wine with dark red glittering reflections.In the nose, the wine feels like very nuanced, complex, yet there are intense and elegant tones that are woven together.In the taste, this Vino Nobile has a bunch of perfect tannins and a taste with a lot of power and fruit. How about dark ripe cherries and sweet raspberries topped with fresh herbs, a little floral lavender and a splash of tobacco and cocoa. In the scent a large barrel character feels and thanks to the grape Canaiolo Nero you also get clear soil tones. Generally, it is a round, well-structured wine but also very fresh wine with a fine and long-lived finish.

The well-known producer Cantina Del Giusto is a vineyard located near Montepulciano in the Acquaviva area and is run by the Del Giusto wine family for three generations. Already in 1930 wine production began and since then it has refined its wines to its closest perfection.

San Claudio II can easily be paired with red meat, wild boar and lamb, but even a savory bolognese or a ragu fits nicely with the wine or why not try a pasta with truffles? We have made a favorite stew on braised lamb in wine sauce, see our recipe below. San Claudio II is also a wine that fits perfectly into a long-stored Pecorino or generally excellent with salty cheeses.
The wine is available in the open range in 80 stores at Systembolaget around the country.

Stufato di agnello in salsa di vino

In Swedish, it means braised lamb in wine sauce. In Tuscany as in all other parts of Italy you love different varieties of meat pots. For San Claudio II Vino Nobile di Montepulciano you can serve a hearty stew and make it on different meat varieties. The traditional Stufato di agnello in salsa di vino is made on lamb chunks. You will love the hot spices, the garlic with a little acid from the lemon. Try to cook the dish that will cook for the weekend and treat yourself to this good wine with the pot.

  • 1 kg lamb in smaller bone-free pieces, eg shoulder
  • coarse-grained salt and freshly ground pepper
  • olive oil
  • 1 dl of wheat flour
  • 2 yellow bulbs, shredded roughly
  • 2-3 cloves of garlic, pressed in salt with kitchen knife
  • 1 pot of fresh oregano
  • 1/2 chili pepper, finely chopped
  • 1 dl red wine
  • ground black pepper
  • 1 large carrot or 2 smaller, peeled, sliced ​​rough
  • 1 can whole pickled plum tomatoes
  • 3 dl broth
  • juice of ½ lemon

Start by possibly brushing the pieces of lamb from fat and sprinkle with salt and pepper and roll around the pieces in flour.
Heat up a little olive oil in a baking dish on medium heat and burn the lamb chunks so that they are evenly browned around. Stir so that it does not burn.
Lower the heat and add the onion and fry for a few more minutes to make it transparent.
Add the pressed garlic, chili pepper and add the wine. Cook for a few minutes so that everything is reduced a little.
Now add broth (possibly more as the pot boils) as well as carrot and plum tomatoes and chopped fresh oregano.
Lower to low heat, cover the pot with lid and simmer for about 1 hour, possibly a little longer, until the lamb is tender and cooked.
Garnish with fresh herb spices and serve to polenta, rice or pasta pappardelle.

Vino Nobile – get to know one of the world’s most prestigious wines

Wine has been made with grapes grown on the hills around the noble, noble and walled city of Montepulciano in southern Tuscany for over 2000 years. This medieval town lies on a hill in the province of Siena and here the soils are sandy and muddy. A warm Mediterranean climate surrounds these wonderful vineyards. Here are many good wines such as Chianti Classico, Brunello di Montalcino and Super Toscans, to name a few of these Italian wine classics.

Tuscany’s most noble wine is undoubtedly Vino Nobile di Montepulciano,loved by kings and presidents.
Even the wine connoisseur and collector’s President Thomas Jefferson fell for Vino Nobile’s tasteful wine profile and made it his favorite wine.

Vino Nobile di Montepulciano should not be confused with Montepulciano d’Abruzzo, made by the Montepulciano grape. Despite the similar names, Vino Nobile di Montepulciano and Montepulciano d’Abruzzo do not have much in common. Firstly, Montepulciano is a grape of its own and partly Abruzzo is a region of central Italy that does not even border Tuscany.

Vino Nobile di Montepulciano is a 100% Tuscan DOCG and one of Italy’s oldest wines produced by strict regulations. In Vino Nobile di Montepulciano, Italy’s most popular grape, Sangiovese, has to be at least 70% in the grape mix. The remaining 30% consists of a mix of the grapes Prugnolo Gentile, Canaiolo or Canaiolo Nero and the grape Mammolo.
The vinification of this wine takes place according to traditional methods, generally with a long maceration and then storage on barrels for at least 26 months. Mostly, Montepulciano’s Nobile wines of the same grapes have been manufactured since 1580.
In the 1960s, the certification for Vino Nobile, Nobile DOC and these wines became the first wines to receive the very prestigious DOCG label in 1980.

With the heart of Tuscany

Visiting Tuscany is not just a feast for the eyes with its unique and beautiful landscape but also a part of Italy that has a rich wine and food culture. Here you will find wonderfully good wines and can visit vineyards and take a wine tasting tour or enjoy a cooking class and learn more about the local Italian cuisine.

Tuscany’s best regional cuisine can be enjoyed at all restaurants and affordable accommodation can easily be booked at vineyards and small B&B guest houses. Agriturismo Italia is a good site to look into to find tours, events and accommodations in different parts of Italy.

But the most beautiful and perhaps most instructive is to visit the small villages, taste the local homemade products and get the chance to meet manufacturers and wine growers. For nowhere in Italy, the gastronomic experience is more pronounced than in Tuscany.

Here you will find what the Italians themselves call the cucina povera (the poor kitchen) with exciting Tuscan local products that are based on old food culture and classic manufacturing methods and which often come from a time when you were quite poor but the creative spirit was at least great. Perhaps that is why the Italians from other regions often call the Tuscans a little unfair for manga phagioli (bean eaters), as in Tuscany one finds a rural but very good kitchen full of delights. Here is Pecorino but also the stored variant Pecorino stagionato, spicy salami and the so delicious ham Lardo that is available in different flavor variants or freshly caught, fresh fish and of course superb olive oil.

Tuscany is a place where you can enjoy in peace and quiet. Imagine a sunset over the hills, a packed picnic basket with some delicious crostini and a bottle of San Claudio II Vino Nobile di Montepulciano . Could it be much better?