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Fattoria Viticcio Toscana Bere 2009

Other Red Blends from Tuscany, Italy
  • WS90
  • JS90
13% ABV
  • JS92
  • JS90
  • WS87
  • RP87
  • WS90
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3.2 16 Ratings
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3.2 16 Ratings
13% ABV

Winemaker Notes

The color is a brilliant red. Aromas of red-berried fruit, and violets are present. On the palate excellent balance, freshness and pleasantness accompany notes of soft fruit and cherry, hints of violet. Iideal with pasta and pizza, it is recommended as an everyday wine.

Critical Acclaim

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WS 90
Wine Spectator
Boasting dark cherry and berry aromas and flavors, this polished red is vibrant and harmonious. Lingers on the finish, with a tight, fruit- and spice-filled aftertaste. Sangiovese, Cabernet Sauvignon and Merlot. Best from 2013 through 2020. 2,000 cases imported.
JS 90
James Suckling
Lots of berry, chocolate and hints of cappuccino. Full and velvety, with plenty of fruit and a clean, bright finish. Delicious now. Good name for this. Drink it! Yummy. Made from 50% Sangiovese, 25% Cabernet Sauvignon, and 25% Merlot.
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Fattoria Viticcio

Fattoria Viticcio

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Fattoria Viticcio, Tuscany, Italy
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Founded in 1960 by Lucio and Franca Landini, the Viticcio Estate still stands above the picturesque town of Greve, in the heart of the Chianti Classico region. Their focus is to produce high-quality wines worthy of an international clientele while at the same time respecting the traditions and viticulture of the region. This focus remains the same today under the direction of the second generation, Alessandro Landini.

The estate comprises more than 30 hectares of vines, all of which are farmed organically. Additionally, seven of those hectares are farmed biodynamically. Alessandro strongly believes that in order to produce high-quality wines you must first respect the land in which the vines are planted. To this end he uses no pesticides in his vineyards and fertilizes by planting things such as fava beans and barley between the rows of vines, allowing them to flower, and then plowing them back into the soil to add important nutrients. A handful of wines see some time in the smaller barriques, but the large majority is aged in large botti. The wines of Viticcio represent an important combination of traditional, time-honored techniques with modern-day technology and respect for the environment.

One of the most iconic Italian regions 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, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. 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 and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

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.

OPC60216_2009 Item# 113682