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La Valentina Montepulciano d'Abruzzo 2009

Montepulciano from Abruzzo, Italy
    0% ABV
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    Winemaker Notes

    The deep, intense ruby red color of the wine is striking, with small violet arches. The bouquet suggests red fruit, rose petals and hints of wet spices. It is soft and warm to the palate with notes of red prune, cherry and blueberry which are harmoniously intertwined around a lively tannic theme. Being fruit of an exceptional harvest, gives it a full, enveloping body, which finishes with licorice and cloves. The fine performance is completed with an after-taste of black pepper and cranberry.

    This wine may be drunk immediately or laid down for 5 years. It is ideal to accompany pasta timbale, lamb stew, char-grilled cod and seasoned, pecorino cheese.

    Critical Acclaim

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    La Valentina

    Fattoria La Valentina

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    Fattoria La Valentina, , Italy
    La Valentina
    La Valentina owns and rents a total of 30 hectares of vineyards at 200 to 300 metres altitude in the rolling Abruzzo hills, just inland from the port of Pescara on the Adriatic coast.

    The area benefits from a special microclimate, taking advantage of cool breezes from the mountains and the maritime winds from the Adriatic.

    The vineyards are impeccable, on clay and gravel soil, they are managed like a well kept market garden. Yields are low and harvesting by hand carries on until late October achieving optimum ripeness.

    The results are remarkable with intense rich red wines that have oceans of fruit, bright rich black fruit flavours, as well as enough spice, elegance and depth to make them ideal partners to many Italian dishes ... especially pastas and risottos.

    Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

    Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

    Sangiovese

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    The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

    In the Glass

    Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

    Perfect Pairings

    Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

    Sommelier Secret

    Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

    CWC966497_09_2009 Item# 116738

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