9 April 2018 News

The Miami Herald online featured Tommasi Poggio al Tufo Rompicollo 2014 as the wine pairing recommendation in a cooking story in which editor Carole Kotkin recommends pairing the Rompicollo with a recipe for Cacio E Pepe. Carole notes “the black pepper in this dish makes this pasta ideal for Italy’s most important grape variety: Sangiovese.” She describes the wines grape makeup, noting the wine delivers “chocolate, berry and walnut characteristics (along with soft tannins and full body).” Click here to read the full article!