• Arcanum Toscana Super Tuscan wine bottle with a red foil top and a label depicting a classical statue
  • Arcanum Toscana Super Tuscan wine bottle with a red foil top and a label depicting a classical statue

Arcanum Toscana Super Tuscan

Flagship Cabernet Franc from Arceno's highest micro-crus • The pinnacle Super Tuscan by Pierre Seillan

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$210
$235
$210
Tax included.

Region : Tuscany, Italy

Product Type : Cabernet Franc, Merlot, Cabernet Sauvignon

Vintage: 2017
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Arcanum is the flagship Super Tuscan of Tenuta di Arceno, a Cabernet Franc-led blend from the estate's highest vineyard plots, made by Pierre Seillan.

Deep purple-black, it opens with cassis, blackberry and violets, layered with rosemary, lavender and graphite.

Very concentrated and structured, with dark cherry, tobacco and cigar box over powerful tannins and vibrant acidity, it finishes long with cedar, mocha and sweet mint.

A wine for Wagyu beef, braised venison or roast rack of lamb, and built to age.

Want to know more about this wine? Check out the tasting notes and wine attributes

Wine details
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15% ABV - 750 ml - Toscana IGT, Tuscany, Italy

Rating: Top-rated wine

Sustainability
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Non-interventionist winemaking philosophy on a 1000-hectare estate with minimal chemical use, co-founded International Wineries for Climate Action (IWCA) to lower carbon emissions, and micro-cru vineyard management preserving diverse terroir across 92 hectares of Tuscan vineyards

Tasting notes
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Impenetrably deep purple-black with narrow ruby rim. Monumentally complex nose of cassis, blackberry, and violets layered with notes of smoked bacon, rosemary, dried lavender, and graphite. The palate is extraordinarily concentrated and structured, with dense flavours of dark cherry, tobacco, and cigar box, framed by a powerful tannic architecture and vibrant acidity. Grand and age-worthy, with an exceptionally long finish of cedar, incense, mocha, and sweet mint that lingers for minutes.

Serving temperature
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Serve at 16-18 °C

Food pairings
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Pan-seared Wagyu beef with truffle jus, braised venison with blackcurrant and thyme, roasted rack of lamb with herb crust, aged Parmigiano-Reggiano with aged balsamic, slow-cooked osso buco with saffron risotto

Awards & recognition
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96 Points – James Suckling

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