Supremus Toscana IGT

Supremus was first launched in 2009, by Neil and Maria Empson who founded several of their own brands from various Italian regions after they established Empson and Co. The pair had always adored Tuscany, so it was only natural they craft a Super Tuscan of their own with the guidance of top enologist Franco Bernabei. This passionate and experienced team focused on creating a harmonious wine made from Sangiovese, Cabernet Sauvignon and Merlot. The grapes hail from a few of the region’s finest vineyard sites in the areas of Maremma, Colline Pisane, Colli Fiorentini and Chianti Classico.

The vines for this wine are a minimum of 25 years old. Once the different varieties are vinified, the blend ages fourteen months in barrique – principally Allier oak, thirty-six months; 70% of the barrique are new. It then ages in bottle for a minimum of six months. An extremely intense, persistent bouquet showing elegant nuances of violet, red berry, cherry and toasted vanilla as well as balsamic, leather and mineral notes and hints of chocolate, black pepper and cinnamon and a full, lush, flavorful palate characterized by sweet, mellow, “fat” tannins; a velvety texture and a long, lingering finish.


Wine exported to

Switzerland, Hong Kong, Bermuda, Austria, United Kingdom, Canada, USA, Norway, Singapore, Vietnam, Japan, Korea, Finland, Ireland, Denmark, Malaysia

Most recent awards

  • 2013 | Vinous89
  • 2013 | James Suckling93
Grape Varieties:

75% Sangiovese, 15% Merlot, and 10% Cabernet Sauvignon

Fermentation container:

Stainless steel

Type of yeast:

Selected

Fermentation temperature:

25 °C (77 °F)

Length of maceration:

15-20 days

Malolactic fermentation:

Yes

Aging containers:

Oak (80% Slavonian barrels, 20% barrique)

Container age:

At least 10-20% of the French barrique is new, while the rest is second use. Slavonian barrels are 5-6 years old

Type of oak:

Slavonian, French

Aging before bottling:

12 months

Aging in bottle:

12 months

Closure:

Natural Cork

Organic:

No

Vineyard location:

From 50 of Tuscany’s best vineyards in Maremma and in Colline Pisane and Colli Fiorentini, as well as a few areas in Chianti

Soil composition:

Calcareous clay, rocky galestro, fine-textured limestone

Vine training:

Guyot

Altitude:

400-460 (1,300-1,500 feet) above sea level

Total yearly production (in bottles):

1,200,000

Tasting notes:

A Tuscan classic! Deep ruby red with garnet reflections, it boasts elegant aromas of leather, black cherry, licorice and plum. The palate is medium to full-bodied with flavors of ripe red fruit, goût de terroir, and subtle notes of vanilla and violet; silky texture with soft tannins, a firm backbone, the perfect integration between acidity and fruit, and a pleasant finish.

Serving temperature:

Best at 16-18 °C (60.8-64.4 °F).

Food pairings:

Wonderful with pasta, risotto, structured dishes, meat and cheese; extremely versatile and food-friendly.

Alcohol:

Alcohol cont. 13% by volume; dry extract: 29.5 g/l; total acidity: 5.80 g/l; residual sugar: 2.85 g/l; pH: 3.36

Winemaker:

Franco Bernabei with Neil Empson

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