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Garofoli Rosso Conero Piancarda 2010

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    A brilliant ruby red wine with a full body and structure produced solely from Montepulciano grapes. It combines the complex, full, intense and persistent aromas of cherries, plums and jams of Rosso Conero with an full but pleasantly soft structure. If properly preserved, the wine can be aged at length.

    Critical Acclaim

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    Garofoli

    Garofoli

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    Garofoli, Italy
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    Over a hundred of the field of wine producing certainly makes the Gioacchino Garofoli estate one of the oldest in Italy. More than a century ago, far back in 1871, Antonio Garofoli had already been active for many years in the field of the production and the selling of wines typical of the Marche region. His son Gioacchino continued his father's work and founded the estate in 1901. He was succeeded by Dante and Franco, and then they were both succeeded by the latter, Carlo and Gianfranco. Since the moment of its foundation, the Garofoli estate has always done its best in keeping up with the best wine producers by updating wine-production techniques without discarding traditional wine-production systems. At the moment, the firm grows its own grapes in special vineyards in Montecarotto, Ancona and Castelfidandro. The production of Verdicchio wine is out in the Serra de' Conti wine Rosso Cónero wine is produced in the Castelfidandro wine cellar, where the refinement and the bottling as well as the production of spumante are executed.
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    Stretching along Italy’s eastern coast with neighbors, Umbria to its west and Abruzzo to its south, Marche is a region with a varying climate from north to south. Its coastal plains roll into hills that become the Apennine Mountains, which run the length of the country. The Marche's best red wines come from the grapes, Montepulciano and Sangiovese; the local Verdicchio makes refreshing, crisp and light whites.

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    Consistently enticing and enjoyable, Montepulciano enjoys great popularity throughout central and southern Italy and is gaining quite a following in many other parts of the world. Widely prolific in its homeland, Montepulciano is actually the second most planted red variety in Italy after Sangiovese, though it is most associated with the region of Abruzzo where it achieves its highest potential. A tiny bit grows in California, Argentina and Australia as well.

    Tasting Notes for Montepulciano

    Montepulciano is a dry, red wine. Dark and inky, Montepulciano brims with boysenberry, black plum and juicy tart cherry flavors. Typical aromas come in the form of berry pie, freshly cut Italian herbs, dark chocolate and licorice. It’s a full-bodied wine with fine to rustic tannins.

    Perfect Food Pairings for Montepulciano

    Historically this variety has been one to inhabit many pizzeria and cafe wine lists throughout central and into southern Italy, offering amazing value for everyday consumption. It is no doubt a perfect complement to a variety of other foods we are used to: barbecued brisket, meatloaf, Shepherd’s Pie and grilled portabella mushrooms. Think of it as the perfect alternative to Syrah, Petite Sirah or Malbec if you’re looking to broaden your horizons.

    Sommelier Secrets for Montepulciano

    The wine called Vino Nobile di Montepulciano is actually not to be confused with Montepulciano d’Abruzzo. Montepulciano is also the name of a village in Tuscany; Sangiovese grows there and is responsible for Vino Nobile di Montepulciano. The grape called Montepulciano grows in Abruzzo and makes the wine called Montepulciano d’Abruzzo.

    STC908235_2010 Item# 134107

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