Winemaker Notes
The grapes were crushed and the must was macerated in contact with the skins for a period of 12-15 days at 82-84 degrees during which time the cap was punched down multiple times daily. In January, the wine was transferred to new Allier barrique where it was aged for 15 months. The wine was bottled 2 years after the harvest. The deep dark color of this wine leads one to expect the ripe aromas of cherry and plum in the bouquet. Wonderfully extracted fruit coats the palate. The ripe fruit is framed by firm tannins and balanced acidity. Delicious.
Italian Red Wine
While picturesque hillsides, endless coastlines and a favorable climate serve to unify the grape-growing culture of this country. The apparent never-ending world of indigenous grape varieties gives Italy an unexampled charm and allure for its red wines. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout.
The kings of Italy, wines like Barolo and Barbaresco (made of Nebbiolo), and Chianti and Brunello di Montalcino (made of Sangiovese), as well as Amarone (mostly Corvina), play center stage for the most lauded, collected and cellar-worthy reds. Less popular but entirely deserving of as much praise are the wines made from Aglianico, Sagrantino and Nerello Mascalese.
For those accustomed to drinking New World reds, the south is the place to start. Grapes like Negroamaro or Primitvo from Puglia and Nero d’Avola from Sicily make soft, ammicable, full-bodied, fruit-dominant wines. Curious palates should be on the lookout for Cannonau (Grenache), Lagrein, Teroldego, Ruché, Freisa, Cesanese, Schiopettino, Rossese and Gaglioppo to name a few.