Elegant but Affordable Casanova di Neri IrROSSO

The most recent creation of Casanova di Neri is called IrROSSO. /Gianlorenzo di Neri – who was on hand to discuss the wines we sipped – described IrROSSO as “a union between Sangiovese and a small addition of our own grapes from different varieties.”

Ted Scheffler

February 14, 2020

Casanova di Neri IrROSSO. Photo by Ted Scheffler.

During a recent wine tasting at Osteria Amore, I got to taste a range of wines from the great Casanova di Neri winery of Italy. These were mostly wines that I could never afford to sip on my own, so it was a real treat to taste Casanova di Neri’s world class Brunello di Montalcino wines and others.

One of the wines I tasted was one that I can afford: the most recent creation of Casanova di Neri. It’s called IrROSSO. Gianlorenzo di Neri – who was on hand to discuss the wines we sipped – described IrROSSO as “a union between Sangiovese and a small addition of our own grapes from different varieties.”

The result is a very drinkable Italian rosso style wine that, priced at a mere $22.99, it’s also very affordable. IrROSSO is a blend of 80% Sangiovese with 20% of Colorino, Cabernet Sauvignon, and Petit Verdot which was aged 15 months in French oak barriques.

This is a very elegant, well-balanced wine for the price, not to mention complex and well-structured. It’s an amazing bang for the buck. I would pair it with a range of foods from pizza or pasta with red sauce to charcuterie, roast chicken and grilled meats.

FOR MORE RESTAURANT REVIEWS GO HERE.

THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

CLICK HERE AND RECEIVE WEEKLY RESTAURANT REVIEWS, TED’S FAVORITE RECIPE, AND DRINK OF THE WEEK.

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

SUPPORT OUR SPONSORS: click on their logos to visit their website

[envira-gallery slug=”food-logos”]

Sips, Utah Bites

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.