COLOUR
Red
TYPE
Still
VINTAGE
2019
GRAPE
Merlot, Cabernet Sauvignon, Cabernet Franc
PRODUCER
Villa Cosmiana
REGION
Toscana
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Principessa Maria is a red wine from the Terre di Pisa DOC in Tuscany, Italy, produced by Villa Cosmiana. The 2019 vintage is a blend of Merlot, Cabernet Sauvignon, and Cabernet Franc, reflecting a Bordeaux-style influence. The wine is named in honor of Princess Maria Antinori-Aldobrandini, the last historic owner of the Villa Cosmiana estate, who was known for hosting artists and intellectuals. The estate itself has a rich history, having been abandoned for over 30 years before its restoration. The new owners aim to blend Tuscan tradition with modern winemaking technology, with the first vintage being 2019. Principessa Maria is considered one of the estate's signature creations since its revival, representing a modern Super Tuscan from a developing appellation.
ALCOHOL
14.0%
AVG. PRICE
€36
STYLE
Classic
When to drink
Now or Later
Ideal temperature
18-20°C
INTERESTING FACTS
Fact 01
Named for Princess Maria Antinori-Aldobrandini, a prominent figure of the early 20th century.
Fact 02
A 'Super Tuscan' blend of Merlot, Cabernet Sauvignon, and Cabernet Franc.
Fact 03
First vintage from the restored Villa Cosmiana estate.
Fact 04
Produced in the emerging Terre di Pisa DOC appellation.
FOOD PAIRING
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WINE MAKING PROCESS
Principessa Maria is produced using a blend of Merlot, Cabernet Sauvignon, and Cabernet Franc. The grapes are sourced from vineyards on the Pisan hills, with vines averaging nearly 50 years in age. Viticulture follows sustainable practices, emphasizing quality. The harvest involves hand-picking and careful selection of the grapes. Vinification occurs in temperature-controlled stainless-steel tanks. The modern cellars, updated in 2019, feature entirely manual operations. Following fermentation, the wine is aged for a minimum of 12 months in stainless steel, followed by at least six months of bottle maturation before release.
