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| By Antonio Galloni Vinous, Tuscany New Releases: Maremma, Montepulciano & More (Apr 2018) (4/18/2018) (Tenuta Torcalvano - Tenute A. E G. Folonari Vino Nobile Di Montepulciano Red) Subscribe to see review text. | By James Suckling JamesSuckling.com (6/28/2017) (TorCalvano Vino Nobile di Montepulciano, Red, Italy) Subscribe to see review text. | NOTE: Scores and reviews are the property of Vinous and JamesSuckling.com. (manage subscription channels) |
| TorCalvano Producer website At Tuscany's southwest edge, due south of Arezzo, lies the Montepulciano region, where Tenuta Torcalvano is located. At 300 meters in elevation, the soil at Tenuta Torcalvano is rich in clay, and slightly skeletal. High vine density, low average yields and later October harvests combine to produce grapes with concentration, complexity and a mature, balanced ripeness. The wine is fermented at a controlled temperature in stainless steel tanks and undergoes maceration on the skins to give it a rich color. It is matured in traditional large oak casks and in bottle before release.
Tenuta Torcalvano in Montepulciano was purchased by the Folonari family in 1994. The property was originally owned by the Mazzucchelli Svetoni family and dates from the 14th century, with a graceful villa from the mid-1800s. Between 1994 and 2000, the Vino Nobile was bottled as Lodola Nuova Vino Nobile di Montepulciano DOCG under the Ruffino brand owned by the Folonari family. Since 2000, the wine has been sold under the current name: Torcalvano.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) | TuscanytVino Nobile di Montepulciano Website of the Consorzio del Vino Nobile di Montepulciano
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