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New Customers Save $30 off $100+* with code MARCHNEW30
New Customers Save $30* with code MARCHNEW30
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Belguardo Serrata Maremma 2004
Grape Varieties: 65% Sangiovese; 30% Cabernet Sauvignon; 5% Merlot
Bouquet: Aromatic, with scents of ripe cherries, raspberries and vanilla
Taste: Full-bodied, soft and well structured, with flavors of wild berries, spice and herbs
The Belguardo estate is located on the hills between Grosseto and Montiano, about six miles inland from Italy’s west coast. It comprises a total of 70 hectares (173 acres), including 32 hectares (79 acres) of specialized vineyards, making it one of the most important estates in Maremma.
Belguardo’s logo is fashioned after a geometrical symbol sketched by Leonardo da Vinci, which represents a union between precision and perspective. It is emblematic of the Mazzeis’ commitment to combining Maremma’s exceptional growing conditions with the family’s centuries of winemaking expertise to yield concentrated, complex wines that are extraordinarily elegant and aromatic.
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.
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.