43% Sangiovese | 23% Cabernet Sauvignon | 14% Aglianico | 12% Cabernet Franc | 8% Petit Verdot.
This is the new incarnation of Toscano. For some time, we've felt like what was Toscano was becoming something else & deserved a reboot. The last few vintages have been driven by Cabernet Franc & the wine seemed to be taking on a new sort of persona... so we followed it down the rabbit hole & re-emerged with a new wine - please welcome Quintosol. Post press, most of this wine co-fermented in a new 2,000 liter oak foudre, made for us by the talented folks at Fassbinderei Stockinger in Austria. Maybe this is the tryptophan talking, but savory food-like aromas waft out of the glass that can't help but remind of crispy, herby, salty thanksgiving turkey skin spiked with the cranberry & citrus tinged sort of fixings that make holiday bites satisfyingly complete. Cool lightweight old school cabernet character in the mouth that attacks the palate up front with a fresh red fruited acid situation before handing off to a light dusting of fine grained tannin stuck to the back palate. Calls out to that crispy poultry skin from one of the previous run-on sentences.