Proteus
Organic Red Wine
Bold and beautifully balanced, Proteus is an organic Tuscan red that marries structure, warmth, and lasting finesse in every sip.
Crafted to perfection, this wine is the ideal companion for savory dishes, red meats, cured meats, and very aged cheeses. Immerse yourself in the rich, flavorful symphony of “Proteus” – a wine designed to enhance your dining experience and elevate every savory moment.
Proteus reveals an intense ruby-red colour with subtle garnet nuances. On the nose, it offers a clear and expressive bouquet of ripe red berries, plum, blackberry, and soft woodland notes, enriched by delicate hints of vanilla. The palate is savoury yet harmonious, with a well-structured body and smooth, elegant tannins that unfold gradually. Its long, persistent finish reflects the richness and craftsmanship of this organic Tuscan red, produced with care at Podere Tesoro.
Serving Suggestions –
Serve Proteus at 18–20°C to enhance its depth, structure, and aromatic complexity. For the best expression of its rich berry notes, subtle vanilla, and savoury character, decant the wine one to two hours before pouring. Its well-built body and smooth tannins make it an exceptional companion to red meats, savoury dishes, cured meats, game, and very aged cheeses, though it remains equally rewarding when enjoyed on its own during moments of quiet appreciation.
Vineyard & Terrior
Grapes: Selection of our finest Sangiovese
Production area: Grapes grown at Podere Tesoro in Radicondoli (SI).
Soil: Medium-textured soils, predominantly clay and sand, south-facing with a sub-alkaline pH, ideal for developing structure, richness, and aromatic depth.
Climate & Harvest
Climate: Sea breezes and natural day–night temperature variations encourage the development of concentrated fruit notes and elegant aromatic complexity.
Harvest: Late manual harvest in October, with careful hand-selection of grapes in crates to ensure perfect ripeness.
Winemaking
Vinification: Alcoholic fermentation at controlled temperatures in stainless steel vats, followed by a long maceration to extract colour, depth, and refined tannins.
Ageing: Aged for approximately 16 months in 225-litre French oak barriques, then refined in the bottle before release for added harmony and structure.
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