PV Tasting Notes
Almost black with a ruby rim, very gentle but lifted aromatics of black berry fruit, cherry jam, plum, leather, and beautiful floral tones, the palate has a massive fruit core, very supple flavours which range from fruit through herbs and leather, ending with spice notes. Very deep and layered with super silky tannins which need a tad longer to fully integrate. I know people will want to drink this early, but if you can wait five years this will develop superbly well and I feel garner many points on the Parker scale. This really is a fabulous wine which will really need another 3-5 years in bottle to fully develop the ravishing aromatics associated with Cabernet Franc and by then the flavour profile will be also fully integrated! Tasted April 2009.
Independent Review92 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
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.
Serve this top wine with lamb, roast or grilled beef, cottage pie, casseroles, or any hearty food and you can even try some middle-eastern dishes.
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)