Farnese Vini Srl

Tenute Rossetti Chianti DOCG 2018

Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Sangiovese (90%)
Canaiolo (10%)
Country of Origin
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red
Recommended Retail Price
RRP AU $25.00
  • Farnese Vini Srl
    Italia 66026

Evolved garnet hue. Savoury earthy bouquet with plenty of black morello cherry underpinned by a backbone of drying tannins. The savoury elements in the wine were enhanced when paired with the duck and the tannins appeared less drying.

The nose is quiet and harmonious with a mix of dark and red fruits. The mid-palate is supple and fleshy with moreish cherry juice flavours. The palate is quite short. However, the food improves the wine, and the combination of the two is a good match.

Developing, forest floor, mushroom. Fine powdery tannins. Moderate finish. A wine that needs the layered complexity of a winter stew of a Ragu. The duck is no match.

Slightly advanced nose with hints of savoury and spice mixed together. An elegant fruit palate with noticeable tannin on the finish. Wine is better with this dish as the tannins are more subdued and the fruit element is lifted.

Medium brick red, earthy, leather, cherry, medium body, crisp acidity, savoury tannins.

Earthy leather and spice, dried cherries, medium tannins, a wine that improved so much with the introduction of the duck, wine had the acidity to cut through the richness of the duck.

The Medium Bodied Dry Red Wines were judged with

Duck breast, Parsnip Puree and Radicchio

Presented by chef Marcell Kustos


  • 1 Duck breast/person, sous-vide at 57C
  • 1 Tbsp oyster sauce
  • 1 Tbsp maple syrup
  • 1 bag English breakfast tea
Parsnip puree, serves 4:
  • 500 g parsnip, roasted at 180C for 15 min and cooked in 300 mL soy milk (reserve 200 mL cooking soy milk)
  • 50 g peanut butter
  • Salt
  • ½ tsp garam masala
Radicchio, serves 4:
  • 1 radicchio, quartered, white (bitter) part removed, thinly sliced
  • 300 mL pomegranate juice + sous-vide duck broth, reduced to half
  • Add 1 Tbsp oyster sauce, ½ tsp Xanthan gum and mix with stick mixer
  • Cook radicchio in reduced pomegranate syrup until the radicchio is wilted
Served with chive oil:
  • 1 bunch of chive, thinly cut
  • 50 ml olive oil, warm in microwave 10 s


  1. Score duck breast and render fat in a pan with skin-side down on low fire. Bag up the breast with maple syrup, oyster sauce and tea and sous-vide.
  2. Cut the parsnip into 2-3cm pieces and roast until golden brown. Transfer the parsnips into a pot and cook them soy in soy milk. In a food processor, mix all ingredients for the puree. The result should be creamy, slightly nutty, slightly spicy and slightly salty.
  3. Reduce the pomegranate juice with the cooking juices of the duck. Add xanthan and oyster sauce and blend it smooth (velvety) with a stick mixer. The result should be liquid, but thick enough to cover the back of a spoon. Add sliced radicchio and warm them until cooked/wilted.