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Rosso del Cavalier Tranquillo

Born from the Losi family vineyards happily exposed on the hills south-southwest of Pontignano in the Commune of Castelnuovo Berardenga at an altitude of 300 meters above sea level, is this distinctive red wine named in honor of Tranquillo Losi whose father Emilio began the Losi family wine business in Querciavalle in 1870. Tranquillo was born in 1890 and spent his early years working with his father, both in the vineyards and the cellar,learning all phases of viticulture based on the most genuine traditional Tuscan governo style of vinification, a formula devised in 1847.  In the 1920’s, after WWI, Tranquillo was presented with the distinctive honor of “Cavaliere” (knighthood) which is bestowed on only those that have achieved a high degree of excellence in their profession. In the late 40’s Tancredi Biondi Santi (great grandson of Clemente Biondi Santi, famous for his Brunello di Montalcino) came to Pontignano and worked together with Tranquillo and his sons, Carlo, Alfiero and Emilio, as their oenologist.  In 1954 Tranquillo founded the Losi firm and became the official owner of the land.  Although his father Emilio had begun the wine business in Querciavalle, he had never owned the land and the cellars, which was typical of Tuscany in the former two centuries.  Before his death in 1975, Cavaliere Tranquillo Losi initiated a more contemporary system of production in the cellar.  Thus began the first bottles labeled with the characteristic label that we see today in the most prestigious wine shops and restaurants.

Rosso del Cavalier Tranquillo is made from a blend of Sangiovese, Canaiolo Toscano, and Trebbiano grapes from vineyards that are 5, 10 and 70 years old.  Fermentation is done in glass lined cement tanks at a temperature less than 27°C, followed by one year aging in stainless steel and three months rest in the bottle before release.  This is a lovely bright ruby red wine with fruity hints of cherries and red currants and spices.  Pairs well with hors d’oeuvres, pasta, rice dishes, red and white meat, fish, and cheeses.

Serve at room temperature.

 
 
 
 
 
 
 
 
 
 
 
 
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