PV Tasting Notes
The deep blue/purple colour belies an explosive perfume of high tones, violets, white flowers, black and blue fruits, which jump out from the glass. Containing massive concentration, but the perfume follows through on the palate in the initial attack, then the super ripe fruit and tannin begins to develop, huge extract and teeth staining, but with supreme elegance, this is another benchmark Cabernet Franc, the fruit is all blackberry for the moment, but graphite, earthy tobacco and truffle does show later. Everything about this wine is huge and mouth filling, this is another magnificent example from Luca D’Attoma but will need at least another few years in the cellar, I would suggest 4 or 5 and will then drink wonderfully for maybe two decades. Tasted over three days 4th to 6th April 2009Independent Review
93 Points Robert Parker's The Wine Advocate Oct 2010
The 2007 Duemani is 100% Cabernet Franc fermented in oak vats and then aged in French oak. It is a remarkably polished, silky Cabernet Franc with superb balance, fine tannins and wonderful length. Another few years in bottle are needed for varietal aromas and flavors to emerge fully, but once they do, this should be a fabulous bottle. Anticipated maturity: 2010-2020.
Proprietors Luca D’Attoma and Elena Celli continue to ratchet up quality in a meaningful way at their small winery in Riparbella. The vineyards are farmed biodynamically, while winemaking remains stripped down and non-interventionalist.
92 Points James Suckling The Wine Spectator Oct 2010
A beautiful red, with plum pie and cream aromas and flavors. Full-bodied, soft and silky. Best after 2011. –JS
Best served alongside Beef Tartare, Beef Carpaccio with spicy olive oil, Roast beef with Yorkshire pudding, Seared beef fillet, Poached fillet of beef on red peppers, Beef stroganoff, Blackened beef steak, Tournedos Rossini with Madera Sauce, Beef olives with kidney gravy, Slow roasted four rib, Roast fillet of lamb, Navarin of lamb, Moroccan lamb steaks with spicy sauce, Pork escalope, Rabbit with prunes and mustard, Stuffed saddle of rabbit with cranberry and cheese oatcakes, Pheasant with brandy cream sauce and mashed potato, Sautéed pheasant with wild mushroom, white wine and cream sauce, Pan-roasted partridge with creamed Brussels sprouts and chestnuts, Roast grouse with neeps, savoy sausage and whisky honey sauce, Honeyed crispy duck, Venison with blueberries, Roasted venison with chocolate vinaigrette, or simply find some delicious food to go with.
Fermented and macerated in Oak barrels of 30–40 hl for 15–18 days with a controlled temperature of between 26 and 30 degrees. Thereafter malolactic fermentation and maturation over 12 months in 50% new and 50% one year old French Oak.
100% Biodaynamic (Demeter)