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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2015 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 75.3 pts. and median of 75 pts. in 4 notes) - hiding notes with no text | | | Tasted by Biorn51 on 3/12/2011 & rated 75 points: God hverdag 59 kr (1463 views) |
| SangioveseSANGIOVESE: (Pronounced "sahn-joh-vhe-se").
Sangiovese - Italy's claim to fame, the pride of Tuscany. Traditionally made, the wines are full of cherry fruit, earth, and cedar. It produces Chianti (Classico), Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso, and many others. Sangiovese is also the backbone in many of the acclaimed, modern-styled "Super-Tuscans", where it is blended with Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting a wine primed for the international market in the style of a typical California cabernet: oaky, high-alcohol, and a ripe, jammy, fruit-forward profile.[16]
Semi-classic grape grown in the Tuscany region of Italy. Used to produce the Chianti and other Tuscan red wines. Has many clonal versions, two of which seem to predominate. The Sangiovese Grosso clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. The other is the Sangiovese Piccolo, also known under the historical synonym name Sangioveto, used for standard Chianti Classico DOC wines. Old vine derived wine is often used in the better versions, needing several years ageing to reach peak. A third clone, Morellino, is used in a popular wine blend with the same name found in the southern part of the province. Recent efforts in California with clones of this variety are very promising, producing medium-bodied reds with rich cherry or plumlike flavors and aromas. Among the available clonal versions are R6 and R7, derived from the Montalcino region of Italy, having average productivity/ripening and producing small berries on medium size clusters. R10 and R24 are well-recommended. R23, listed as deriving from the Emilia-Romagna region, has good vigor with medium-small clusters with earlier ripening. R102 derives from the Montepulciano region and reported to have average vigor with moderate productivity that results in higher sugar levels and good acidity from medium-small berries on medium-small clusters. Has synonym name of Nielluccio where grown in Corsica.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorTuscany Tuscany (ItalianMade.com) | TuscanytRosso di Montepulciano Consorzio del Vino Nobile di Montepulciano
From the Wine Dictionary of the Epicurious web site:
DOC located in the hilly area around the town of Montepulciano, southeast of Siena in the eastern portion of Italy's TUSCANY region. Its designated zone is precisely the same as the one for VINO NOBILE DI MONTEPULCIANO DOCG. The exact same grapes are used as well-60 to 80 percent Prugnolo (SANGIOVESE), 10 to 20 percent CANAIOLO, and up to 20 percent of other varieties, although no more than 10 percent white grapes. One of the other red varieties most often used is the Mammolo, which contributes the fragrance of violets to the BOUQUET. The AGING requirement is only 1 year instead of the 2 years required for Vino Nobile di Montepulciano wines. The result is that Rosso di Montepulciano wines are fruitier, less intense mimics of their big brothers.
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