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Ecco Domani Sangiovese 1997

Sangiovese from Trentino-Alto Adige, Italy
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    Winemaker Notes

    Ecco Domani Sangiovese is made from 100% varietal Sangiovese grapes. The wine was made in accordance with traditional Chianti methods for red winemaking. After harvest, grapes were put through an extended fermentation over a period of 10-15 days. The wine was then racked into Slovenian oak casks for approximately ten months of aging prior to bottling.

    Ecco Domani Sangiovese has a clean, deeply fruited bouquet, and exhibits full plum and cranberry fruit and spice flavors on the palate. With its well-rounded crisp acidity and mild tannins, this wine is extremely versatile and pairs with a wide range of fowl, meat and pasta dishes.

    Critical Acclaim

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    Ecco Domani

    Ecco Domani

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    Ecco Domani, Trentino-Alto Adige, Italy
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    Distinctly Italian varietals, Ecco Domani wines are contemporary in style and taste. They are easy-to-drink, well-balanced wines concentrating on the best qualities of the fruit and the regions in which they are grown, rather than on excessive winemaker influence or oak aging.

    Young Italian winemaker Fabrizio Gatto and his colleagues scour Italy's premier growing regions for wines that express the best characteristics of their areas. Those wines are then fashioned into final blends and sent to Trento, Italy, where they are bottled in a state-of-the-art facility. The Ecco Domani wines that ultimately arrive in the U.S. exhibit the best of what Italy has to offer.

    "By choosing the very best grapes from the finest regions of Italy, it is possible for us to craft exquisite wines with marvelous complexity. The intricate fruit flavors which result in the finished wines are unsurpassed, and marry well with a variety of superb cuisines," says Fabrizio Gatto.

    Since the debut of Ecco Domani wines in 1996, it has become the leading premium Italian brand in the United States.

    Trentino-Alto Adige

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    A mountainous northern Italian region heavily influenced by German culture, Trentino-Alto Adige is actually made up of two separate but similar regions: Alto Adige and Trentino.

    Trentino, the southern half, is primarily Italian-speaking and largely responsible for the production of non-native, international grapes. There is a significant quantity of Chardonnay, Pinot Grigio and Merlot produced. But Trentino's native and most unique red variety, Teroldego, while still rare, is gaining popularity. It produces a deeply colored red wine rich in wild blackberry, herb, coffee and cocoa.

    The rugged terrain of German-speaking Alto Adige (also referred to as Südtirol) focuses on small-scale viticulture, with great value placed on local varieties—though international varieties have been widely planted since the 1800s. Sheltered by the Alps from harsh northerly winds, many of the best vineyards are at extreme altitude but on steep slopes to increase sunlight exposure.

    Dominant red varieties include the bold, herbaceous Lagrein and delicate, strawberry-kissed, Schiava, in addition to some Pinot Nero.

    The primary white grapes are Pinot grigio, Gewürztraminer, Chardonnay and Pinot blanc, as well as smaller plantings of Sauvignon blanc, Müller Thurgau. These tend to be bright and refreshing with crisp acidity and just the right amount of texture. Some of the highest quality Pinot grigio in Italy is made here.

    Sangiovese

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    The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

    In the Glass

    Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

    Perfect Pairings

    Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

    Sommelier Secret

    Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

    MNC15122F_1997 Item# 10489