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Flat front label of wine
Flat front label of wine

Bootleg Southern Red 2003

Other Red Blends from Italy
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    Winemaker Notes

    Dark and intense with scents of Mediterranean shrubs and black fruits. Generous body with flavors of ripe, steeped plum, coffee bean, a touch of dark chocolate and a bold lingering finish. The Primitivo gives the wine bold tannic structure and Zinfandel-esque pepper; the Negroamaro adds lushness of fruit and a ripe cobbler quality; and the Montepulciano lends an even-handed balance. Uva di Troia is an ancient Greek varietal that is very dark and intense. This rare grape no longer grows in its native Greece, and can only be found in Puglia.

    The vineyards are situated in Valle della Cupa, a valley full of vineyards and charming countryside dotted with houses. The grapes are grown on an Alberello or Gobelet vine training system used since early Roman times. The spurs are arranged on short arms in an approximate circle at the top of a short trunk. The foliage is unsupported by wires.

    25% Primitivio, 25% Negroamaro, 25% Montepulciano, 25% Uva di Troia

    Critical Acclaim

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    Bootleg

    Bootleg

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    Bootleg, Italy
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    Italy is arguably the most renowned wine producing country in the world. For centuries wine has been a staple of Italian life and an accompaniment to great food, celebrations, families and friends. Italian wine estates are blessed with some of the best terroir in the world and centuries of vineyard knowledge that allows them to craft some of the world’s greatest wines year after year.

    The estates that produce the Bootleg Collection feel strongly that for too long Italian wines have communicated a historic, romantic, and conservative image of Italy. They are excited that the Collection gives each of them a chance to craft a single, exceptional wine from their respective estates, which represents Italy as they each see her today: sexy, innovative, and modern.

    Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.

    Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular, complex and age-worthy wines. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola, and of course, Pinot Grigio.

    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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.

    AMR15994_2003 Item# 84975