Baglio di Pianetto Ramione 2004

  • 87 Robert
    Parker
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Baglio di Pianetto Ramione 2004 Front Label
Baglio di Pianetto Ramione 2004 Front Label

Product Details


Varietal

Region

Producer

Vintage
2004

Size
750ML

Your Rating

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Somm Note

Winemaker Notes

Intense, pronounced nose of refined quality. Aromas of jam and red berries precede spicy notes of vanilla, licorice and nutmeg. A soft and balanced wine, of good intensity and lasting persistence. The wine is well-structured and harmonious with medium body, expressing the diverse characteristics of the terroir.

Blend: 50% Merlot, 50% Nero d'Avola

Professional Ratings

  • 87
    The 2004 Ramione (50% Nero d’Avola, 50% Merlot) is a pretty, generous offering made in a straightforward, accessible style. Although Merlot gives the wine an attractive, plump personality the Ramione doesn’t quite have the sense of identity the top bottlings offer. Anticipated maturity: 2008-2014.
Baglio di Pianetto

Baglio di Pianetto

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Baglio di Pianetto, Italy
Baglio di Pianetto Winery Image
Baglio di Pianetto is a winery carefully built and groomed to produce world-class Sicilian wine. Sicily is one of Italy's oldest and largest wine-producing regions, and has attracted great attention from top winemakers and consumers alike.

The estate of Baglio di Pianetto includes two vineyards, carefully selected within Sicily and developed to take advantage of altitude and location. The winery combines indigenous grape varietals with classic international grapes to create wines of distinctive character and interest. To recognize the advancements in winemaking in this region, Sicily, along with the rest of Southern Italy, was named Wine Enthusiast's "Region of the Year" in 2003.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.

Though most think of the climate here as simply hot and dry, variations on this sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white Sicilian wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.

Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieties or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected Sicilian wines of the island.

Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry Sicilian white. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

SWS179814_2004 Item# 99457

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