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LA SPINETTA SEZZANA TOSCANA 2005
Country: Italy, Tuscany
Grape Varieties: Sangiovese
Grape Varieties: Sangiovese
Vinification: Maceration and alcoholic fermentation in temperature-controlled vats for an average period of 10 days. Malolactic fermentation is done in French oak barrels, of which 50 % new and the remaining second passage, followed by 24 months of ageing. Finally, bottle ageing for at least 100 months
Average production: 6.000 bottles
Tasting Notes: Deep ruby red with hints of black cherry and spicy notes, the taste is powerful and elegant, with hints of plum and blueberries, enriched with delicate balsamic notes. The finish is precise and persistent
Food Pairing: Risotto with Sausage and Pecorino cheese, Florentine steak
Average production: 6.000 bottles
Tasting Notes: Deep ruby red with hints of black cherry and spicy notes, the taste is powerful and elegant, with hints of plum and blueberries, enriched with delicate balsamic notes. The finish is precise and persistent
Food Pairing: Risotto with Sausage and Pecorino cheese, Florentine steak
Product Id: DLBAR
For orders €100,00 and above we deliver free to your place
For orders below €100,00 delivery charge €10,00 within city limits
For orders below €100,00 delivery charge €10,00 within city limits
Sangiovese
A black grape widely grown in Central Italy and the main component of Chianti and Vino Nobile di Montepulciano as well as being the sole permitted grape for the famed Brunello di Montalcino.
It is a high yielding, late ripening grape that performs best on well-drained calcareous soils on south-facing hillsides. For years it was blighted by poor clonal selection and massive overcropping - however since the 1980s the quality of Sangiovese-based wines has rocketed upwards and they are now some of the most sought after in the world.
It produces wines with pronounced tannins and acidity, though not always with great depth of colour, and its character can vary from farmyard/leather nuances through to essence of red cherries and plums. In the 1960s the advent of Super Tuscans saw bottlings of 100% Sangiovese wines, as well as the introduction of Sangiovese/Cabernet Sauvignon blends, the most famous being Tignanello.
It is a high yielding, late ripening grape that performs best on well-drained calcareous soils on south-facing hillsides. For years it was blighted by poor clonal selection and massive overcropping - however since the 1980s the quality of Sangiovese-based wines has rocketed upwards and they are now some of the most sought after in the world.
It produces wines with pronounced tannins and acidity, though not always with great depth of colour, and its character can vary from farmyard/leather nuances through to essence of red cherries and plums. In the 1960s the advent of Super Tuscans saw bottlings of 100% Sangiovese wines, as well as the introduction of Sangiovese/Cabernet Sauvignon blends, the most famous being Tignanello.
