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Flat front label of wine
Flat front label of wine

Banti Carato 1998

Other Red Blends from Tuscany, Italy
    0% ABV
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    Winemaker Notes

    This wine is big and robust, but not angular. The flavors are full and well balanced with a unique complexity of ripe black fruit and hints of cinnamon. I should be enjoyed young, but can be cellared for five to six years.

    Critical Acclaim

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    Banti

    Erik Banti

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    Erik Banti, Tuscany, Italy
    Erik Banti and his passion for wine grew up in the family estate of " La Braccesca" in Montepulciano, Tuscany. The farm was sold late in the sixties. In those years Erik’s time was divided between university studies and two other big passions of his : Motor car racing and Golf. In both he achieved Italian championships. At th end of the sixties Erik opened his own photographic studio in the fashionable Piazza di Spagna in Rome. Among his customers the likes of Vogue, film directors as Fellini and Zeffirelli, companies as Esso, Golf Oil, Olivetti and National Geographic. Erik passion for adventure took him to start a travel agency tha t specializes in exotic resorts: he "launched" the Maldive islands in 1972 and other destinations include Bali, Cuzco, the Dalak islands and the lake Titicaca. His activities were always complemented by a lively attention to the world of wine: Erik was keen on training his taste buds and palate by enjoying and collecting worlds best wines. In 1978, Erik moved to the fascinating area of Maremma, southern Tuscany: here in the then newly declared doc Morellino zone, he settle in his hitherto weekend medieval house where he open a restaurant. For years the reference point for all "terroir". His wine passion then found a definitive goal. After two years with trial and error vinifacation, he marketed his first Morellino in 1981 under the now famous "two ducks label". During the eighties Erik Bantis Morellino established itself as "THE" Morellino brand both in Italy and abroad. The nineties have seen a further consolidation of Erik’s wine as one of the traditional cellar in Scansano and by the planting of the new vineyards in the splendid location of Poggio Maestrino, the end result of more that twenty years of good wine experience.

    One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

    Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.

    Other Red Blends

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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 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. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

    COL55277_1998 Item# 11604