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Dezi Regina del Bosco 2000
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.
In recent years, Stefano Dezi has gone to great lengths to convince his family that they needed to work harder in the vineyard, refurbish the cellars and purchase expensive French oak in order to put their winery on the map. We are now witnessing the positive results of these efforts. Today, the Dezi winery plays a distinct role in the panorama of quality winemaking from the Marche region.
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.
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.