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Flat front label of wine

Gabbiano Per Ania 1993

Other Red Blends from Tuscany, Italy
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    Winemaker Notes

    Castello di Gabbiano Per Ania 1993 has an elegant structure, medium body, and soft tannins. Its wonderful aromas of toasty oak, intense cherry, and spice are followed on the palate by berry, pepper, and spices with a hint of vanilla. Per Ania is produced only in exceptional years, during the best growing conditions and solely with superior grapes.

    Critical Acclaim

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    Gabbiano

    Castello di Gabbiano

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    Castello di Gabbiano, Tuscany, Italy
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    The Castello di Gabbiano predates the Tower of Pisa. Construction began atop a hill in Northern Tuscany in 1124. The original 12th century tower of the Castello was intended to overlook and protect the road, which came from Siena and continued on to Florence. It has been the home and refuge of distinguished Florentine families and continues to be a popular Tuscan destination. Throughout the centuries, the Castello underwent several structural renovations, the most recent being in 1999, starting a new era for the Castello di Gabbiano.

    The original Castello shows evidence of a wine cellar, proving wine had been made there since its creation.

    Our winemaker, Giancarlo Roman, creates wines that reflect the uniqueness of the Tuscan region. He has worked in Tuscany for nearly 30 years and has been associated with Castello di Gabbiano since 1990. Giancarlo's winemaking philosophy and goal at Castello di Gabbiano is to maximize the quality in the vineyards and produce wines that are true to their origins. Our 250 acre home vineyard is the key source of our Riserva wine portfolio.

    Taste the true spirit and flavors of Tuscany in every glass of Castello di Gabbiano wines.

    One of the most iconic regions of Italy 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, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

    Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. 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, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.

    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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

    AMR19174_1993 Item# 11654