The name Ebo was the name of an ancient Etruscan settlement in Suvereto. The wine is produced from a blend of grapes, the Sangiovese retaining its typical character, reflecting the rich soil in which it is grown in the Val di Cornia.
A cold and rainy winter preceded an irregular spring in 2015 and was followed by an exceptionally hot, dry summer weather, creating small bunches of Sangiovese. Yields were down across the region – exacerbated by several violent August hailstorms – although concentration levels were very good. Natural yeasts were used for fermentation and vinification took place in stainless steel vats at controlled temperatures. Matured in Slavonian oak casks, the wine then spent approximately 10 months in second or third passage French oak barriques, then spent a further 10 months in bottle before release.
Bright ruby red in colour. The bouquet is full of red fruit, with hints of black cherry and blueberry. The wine has excellent balance and length with a tangy finish of blackberry and dried fruit. Unmistakable Sangiovese acidity combines really well with the fruit and structure of the Cabernet Sauvignon and Merlot to deliver a wine which as a Bordeaux-esque DNA running through it, and very good levels of complexity for the price.
A good choice with lamb dishes, or will suit herb dominant flavours quite well.