La Parrina Parrina Rosso Muraccio D.O.C 2001
Other Red Blends from Tuscany, Italy
It is made up mostly from Sangiovese grapes cultivated in "Muraccio", an area of the estate at the foot of the hills, protected on the southern part by the mediterranean scrub. The maceration and the fermentation take place in steel tanks. under controlled temperature. The wine stays then in oak barrels for 10 months and for another 4 months in the bottles.
Color: ruby-red with a little touch of garnet.
Aroma: is intense and reminds of violet. rose and fine jam of little red fruits. In your mouth it is fresh and vivid as a consequence of the delicate balance teween tannin, acidity and alcohol. It is a pleasant wine; it fills your mouth but leaves it dry, reflecting in this way the relation between faste and aroma.
La Parrina Winery
The Parrina estate in the Tuscan Maremma, took shape at the beginning of the nineteenth century following the marriage of a daughter of the Strozzi family to a Giuntini. It has remained in the hands of the Giuntini family ever since, with the Marquess Franca Spinola as the current owner. La Parrina comprises 450 hectares (ha) stretching over foothills along the Tyrhennian coast, south of Grosseto. Is is immersed in Mediterranean scrub: lands characterised by an abundance of intensely perfumed herbs and berries. The estate in close to the Argentario promontory, the location giving a climate marked by prevailing sea breezes and warm summers, while heavy rainfali is restricted to spring and autumn. As a result the grapes remain healthy and ripen fully.
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One of the most important wine regions in Italy, Tuscany is home to the cities of Florence and Siena, the districts of Chianti and Brunello di Montalcino, and the wineries of Sassicaia, Tignanello and Ornellaia. Tuscany is also home to the indigenous Italian grape variety, Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
The most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the
1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...
This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass
of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
Alcohol By Volume Guide
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.