Desiderio 2013 Avignonesi

Tasting Notes

The aroma is dominated by notes of dark plum and black cherry, against a backdrop of hints of cedar, dried herbs, and a graphite-like sharpness. The wine exhibits the style characteristic of the cool 2013 vintage: compared to warmer years, the jam-like sweetness is more restrained here, while the richness of flavor comes to the forefront. On the palate, the tannins remain fine yet distinctly perceptible, providing solid structure to this medium-bodied wine with pronounced, moderate acidity. The finish reveals notes of cocoa and tobacco, along with the iron-rich minerality characteristic of clay-limestone soils. The wine can be enjoyed now, but it is crafted to withstand long-term aging.

Grape Varieties

“Desiderio” is made from 100% Merlot, which is rare for Tuscany, but that is precisely what defines this wine. Several decades ago, winemakers from Avignonesi planted Merlot alongside Sangiovese and have been bottling this wine under the Tuscan IGT designation (a category under which Tuscan producers can create wines without being bound by the rules governing Sangiovese). In cooler years, such as 2013, Merlot retains a full-bodied texture on the palate, with clearly defined acidity and tannins. This is precisely what highlights the charm of this wine.

Cellaring Potential

The wine can be enjoyed through 2028. The 2013 vintage possesses an acidic backbone and dense tannins that allow it to withstand long-term aging better than the warmer Desiderio vintages. Store horizontally at a temperature of 12–14 °C. As it matures, the initial fruit aromas will give way to notes of cedar and tobacco. There’s no need to rush, but you shouldn’t wait too long either.

The Producer

The Avignonesi Winery is located between Montepulciano and Cortona and is one of Italy’s largest wineries to use certified biodynamic farming methods. The use of biodynamic methods on such a large scale is rare and involves high costs, which is why this is an important point. The modern winery was founded in 1974, but 2009 marked a turning point when Virginie Savéris took over management and immediately began the transition to biodynamic farming. Subsequently, the winery received organic certification in 2016, Biodyvin certification in 2019, and B Corporation certification in 2022. We included this winery in our selection because, among producers of this scale, there are virtually no others that take agriculture so seriously.

Terroir & Climate

The vineyards are located between the Valdichiana and Val di Chiana valleys and stretch across clay-limestone soils at an altitude of about 300 meters above sea level. It is warm here during the day and cool at night, and the nearby Lake Trasimeno moderates the sharp temperature fluctuations. It is precisely this difference between day and night temperatures that allows the grapes to retain their acidity (which is extremely important for the Merlot variety, which might otherwise lose its structure in the heat of Tuscany). The clay retains moisture even during dry periods, while the limestone imparts mineral notes to the wine, giving it a distinctive flavor. Since the vineyards are located not on the coast in Bolgheri but in the inland part of Tuscany, the wine’s flavor here is somewhat different.

Winemaking

All vineyards are cultivated according to the principles of biodynamic agriculture, without the use of synthetic pesticides, and harvesting and winemaking are carried out separately for each plot. Winemaking in the cellar is based on the principle of “non-intervention”: only wild yeasts naturally present on the grapes and in the winery are used, without the addition of any commercial yeasts. Aging takes place in a variety of containers: barriques (225-liter French oak barrels), large barrels, and concrete and steel tanks. Since 2013, all winemaking has been moved to the Lodola estate. The purpose of using multiple types of containers is to properly control the influence of oak.

Food Pairing

Merlot’s rich fruit flavors and firm tannins call for fats and proteins. Here are a few dishes that pair well with it:

• Bistecca alla Fiorentina: the famous Tuscan bone-in steak. Crispy on the outside, rare on the inside
• Pappardelle with wild boar ragù (a classic Tuscan dish)
• Roast duck with cherry sauce (the fruity notes harmonize with the wine)
• Aged Pecorino Toscano (with a sharp flavor capable of “cutting through” the tannins)

Serve at 18–20 °C. The 2013 vintage is ready to drink.