San Claudio II Vino Nobile di Montepulciano DOCG<\/strong>\u00a0a 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.<\/span>
\nThis wine is a fantastic experience for both eye, nose and palate.<\/span>\u00a0In the glass,\u00a0San Claudio II is<\/strong>\u00a0a dense and ruby \u200b\u200bred wine with dark red glittering reflections.<\/span>In the nose, the wine feels like very nuanced, complex, yet there are intense and elegant tones that are woven together.<\/span>In the taste, this\u00a0Vino Nobile has<\/strong>\u00a0a bunch of perfect tannins and a taste with a lot of power and fruit.<\/span>\u00a0How about dark ripe cherries and sweet raspberries topped with fresh herbs, a little floral lavender and a splash of tobacco and cocoa.<\/span>\u00a0In the scent a large barrel character feels and thanks to the grape Canaiolo Nero you also get clear soil tones.<\/span>\u00a0Generally, it is a round, well-structured wine but also very fresh wine with a fine and long-lived finish.<\/span><\/p>\n
The well-known producer\u00a0Cantina Del Giusto<\/strong>\u00a0is a vineyard located near Montepulciano in the Acquaviva area and is run by the Del Giusto wine family for three generations.<\/span>\u00a0Already in 1930 wine production began and since then it has refined its wines to its closest perfection.<\/span><\/p>\n
San Claudio II<\/strong>\u00a0can 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?<\/span>\u00a0We have made a favorite stew on braised lamb in wine sauce, see our recipe below.<\/span>\u00a0San Claudio II<\/strong>\u00a0is also a wine that fits perfectly into a long-stored Pecorino or generally excellent with salty cheeses.<\/span>
\nThe wine is available in the open range in 80 stores at Systembolaget around the country.<\/span><\/p>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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Stufato di agnello in salsa di vino<\/strong><\/span><\/h3>\n
In Swedish, it means braised lamb in wine sauce.<\/span>\u00a0In Tuscany as in all other parts of Italy you love different varieties of meat pots.<\/span>\u00a0For San Claudio II Vino Nobile di Montepulciano you can serve a hearty stew and make it on different meat varieties.<\/span>\u00a0The traditional\u00a0Stufato di agnello in salsa di vino<\/em>\u00a0is made on lamb chunks.<\/span>\u00a0You will love the hot spices, the garlic with a little acid from the lemon.<\/span>\u00a0Try to cook the dish that will cook for the weekend and treat yourself to this good wine with the pot.<\/span><\/p>\n
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1 kg lamb in smaller bone-free pieces, eg shoulder<\/span><\/li>\n
coarse-grained salt and freshly ground pepper<\/span><\/li>\n
olive oil<\/span><\/li>\n
1 dl of wheat flour<\/span><\/li>\n
2 yellow bulbs, shredded roughly<\/span><\/li>\n
2-3 cloves of garlic, pressed in salt with kitchen knife<\/span><\/li>\n
1 pot of fresh oregano<\/span><\/li>\n
1\/2 chili pepper, finely chopped<\/span><\/li>\n
1 dl red wine<\/span><\/li>\n
ground black pepper<\/span><\/li>\n
1 large carrot or 2 smaller, peeled, sliced \u200b\u200brough<\/span><\/li>\n
1 can whole pickled plum tomatoes<\/span><\/li>\n
3 dl broth<\/span><\/li>\n
juice of \u00bd lemon<\/span><\/li>\n<\/ul>\n
Start by possibly brushing the pieces of lamb from fat and sprinkle with salt and pepper and roll around the pieces in flour.<\/span>
\nHeat up a little olive oil in a baking dish on medium heat and burn the lamb chunks so that they are evenly browned around.<\/span>\u00a0Stir so that it does not burn.<\/span>
\nLower the heat and add the onion and fry for a few more minutes to make it transparent.<\/span>
\nAdd the pressed garlic, chili pepper and add the wine.<\/span>\u00a0Cook for a few minutes so that everything is reduced a little.<\/span>
\nNow add broth (possibly more as the pot boils) as well as carrot and plum tomatoes and chopped fresh oregano.<\/span>
\nSpice.<\/span>
\nLower 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.<\/span>
\nGarnish with fresh herb spices and serve to polenta, rice or pasta pappardelle.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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Vino Nobile – get to know one of the world’s most prestigious wines<\/strong><\/span><\/h3>\n
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.<\/span>\u00a0This medieval town lies on a hill in the province of Siena and here the soils are sandy and muddy.<\/span>\u00a0A warm Mediterranean climate surrounds these wonderful vineyards.<\/span>\u00a0Here are many good wines such as Chianti Classico, Brunello di Montalcino and Super Toscans, to name a few of these Italian wine classics.<\/span><\/p>\n
Tuscany’s most noble wine is undoubtedly\u00a0Vino Nobile di Montepulciano,<\/strong>loved by kings and presidents.<\/span>
\nEven the wine connoisseur and collector’s President Thomas Jefferson fell for Vino Nobile’s tasteful wine profile and made it his favorite wine.<\/span><\/p>\n
Vino Nobile di Montepulciano<\/strong>\u00a0should not be confused with Montepulciano d’Abruzzo, made by the Montepulciano grape.<\/span>\u00a0Despite the similar names, Vino Nobile di Montepulciano and Montepulciano d’Abruzzo do not have much in common.<\/span>\u00a0Firstly, Montepulciano is a grape of its own and partly Abruzzo is a region of central Italy that does not even border Tuscany.<\/span><\/p>\n
Vino Nobile di Montepulciano<\/strong>\u00a0is a 100% Tuscan DOCG and one of Italy’s oldest wines produced by strict regulations.<\/span>\u00a0In Vino Nobile di Montepulciano, Italy’s most popular grape, Sangiovese, has to be at least 70% in the grape mix.<\/span>\u00a0The remaining 30% consists of a mix of the grapes Prugnolo Gentile, Canaiolo or Canaiolo Nero and the grape Mammolo.<\/span>
\nThe 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.<\/span>\u00a0Mostly, Montepulciano’s Nobile wines of the same grapes have been manufactured since 1580.<\/span>
\nIn the 1960s, the certification for\u00a0Vino Nobile, Nobile DOC<\/strong>\u00a0and these wines became the first wines to receive the very prestigious DOCG label in 1980.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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With the heart of Tuscany<\/strong><\/span><\/h3>\n
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.<\/span>\u00a0Here 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.<\/span><\/p>\n
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.<\/span>\u00a0Agriturismo Italia<\/strong><\/a><\/span>\u00a0is a good site to look into to find tours, events and accommodations in different parts of Italy.<\/span><\/p>\n
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.<\/span>\u00a0For nowhere in Italy, the gastronomic experience is more pronounced than in Tuscany.<\/span><\/p>\n
Here you will find what the Italians themselves call the\u00a0cucina povera<\/em>\u00a0(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.<\/span>\u00a0Perhaps that is why the Italians from other regions often call the Tuscans a little unfair for\u00a0manga phagioli<\/em>\u00a0(bean eaters), as in Tuscany one finds a rural but very good kitchen full of delights.<\/span>\u00a0Here 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.<\/span><\/p>\n
Tuscany is a place where you can enjoy in peace and quiet.<\/span>\u00a0Imagine a sunset over the hills, a packed picnic basket with some delicious crostini and a bottle of\u00a0San Claudio II Vino Nobile di Montepulciano<\/strong>\u00a0.<\/span>\u00a0Could it be much better?<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"
An ancient receipt of winemaking passed down hand by hand for four generations, a century of experience and tradition about winemaking,…<\/p>\n","protected":false},"author":1,"featured_media":5332,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[175,115],"tags":[],"class_list":["post-5326","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-2019-en","category-awards"],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.cantinadelgiusto.it\/wp-content\/uploads\/2019\/03\/VinjournalenLogotype.jpg?fit=2336%2C2366&ssl=1","_links":{"self":[{"href":"https:\/\/www.cantinadelgiusto.it\/en\/wp-json\/wp\/v2\/posts\/5326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cantinadelgiusto.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cantinadelgiusto.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cantinadelgiusto.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cantinadelgiusto.it\/en\/wp-json\/wp\/v2\/comments?post=5326"}],"version-history":[{"count":3,"href":"https:\/\/www.cantinadelgiusto.it\/en\/wp-json\/wp\/v2\/posts\/5326\/revisions"}],"predecessor-version":[{"id":5346,"href":"https:\/\/www.cantinadelgiusto.it\/en\/wp-json\/wp\/v2\/posts\/5326\/revisions\/5346"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cantinadelgiusto.it\/en\/wp-json\/wp\/v2\/media\/5332"}],"wp:attachment":[{"href":"https:\/\/www.cantinadelgiusto.it\/en\/wp-json\/wp\/v2\/media?parent=5326"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cantinadelgiusto.it\/en\/wp-json\/wp\/v2\/categories?post=5326"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cantinadelgiusto.it\/en\/wp-json\/wp\/v2\/tags?post=5326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}

San Claudio II – with a lot of flavor and power!<\/span><\/h1>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n