No one knows what kind of wine the Etruscans made in Capezzana before the Romans came,  saw, and conquered Tuscany, but they did make wine here. Ages later, a local noble in Carmignano would take a shine to France’s Cabernets, both Sauvginon and Franc, and imported some vines in the 17th century to add to the native and ubiquetous Sangiovese and Canaiolo blends. With this addition, Carmignano’s wines quickly became famous for their hearty, earthy character and savory aroma. The Barco Reale dates back to 1626, originally a royal property but under the stewardship of the Contini Bonacossi family since 1926. This is an excellent entree to one of Tuscany’s most particular and surprisingly complex wines. Aromas of leather and limestone laced clay, oregano and cinnamon and dried black cherry with a hint of burnt orange peel. The palate has all the structural benefits of the Cabernets, elegantly architectural tannins and full body featuring flavors of thick skinned black cherries and blackcurrants, cinnamon, and smoky soil that lingers through the finish. Pull this wine out for the first stews of the fall.