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La Parrina Parrina Rosso Riserva 1999

Other Red Blends from Tuscany, Italy
  • RP90
0% ABV
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Winemaker Notes

The preponderance of grape varieties of great class: Sangiovese, Merlot and Cabernet Sauvignon, makes Parrina Riserva a wine of considerable nobility. As it matures its tannins and acids harmonise and gently merge into the flow of alcohol and glycerine, softening its innate austerity into a refined whole. The wine in characterful, of detenni-led presence, wellstructured and with an unmistakable, decisive personality. Grape varieties: 70% Sangiovese 20% Cabernet Sauvignon 10% Merlot. Vinification: The wine cornes from grapes grown on optimally-exposed sites, painstakingly selected to eliminate any imperfect berries. The vinification takes place in stainless steel vats at a controlled temperature, keeping the must on its skins for around 10-12 days. Maturation and ageing: One year minimum in barrique is followed by four months in bottle. This gives an ideal interplay between the softening effect of the oak mid the wine's intrinsic structure, thereby producing fascinating nuances of flavour. Characteristics: appearance: deep ruby red with garnet, hints, completely bright and clear; bouquet: full and persistent, noble and complex, most notably reminiscent of fresh straw, taste: velvsty and harmoniously gentle, its softness supported by a firm structured, rich in ectract.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
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La Parrina

La Parrina

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La Parrina, Tuscany, Italy
The Parrina estate in the Tuscan Maremma, took shape at the beginning of the nineteenth century following the marriage of a daughter of the Strozzi family to a Giuntini. It has remained in the hands of the Giuntini family ever since, with the Marquess Franca Spinola as the current owner. La Parrina comprises 450 hectares (ha) stretching over foothills along the Tyrhennian coast, south of Grosseto. Is is immersed in Mediterranean scrub: lands characterised by an abundance of intensely perfumed herbs and berries. The estate in close to the Argentario promontory, the location giving a climate marked by prevailing sea breezes and warm summers, while heavy rainfali is restricted to spring and autumn. As a result the grapes remain healthy and ripen fully.

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, 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 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 red fruit and not much more, but at its best it shows remarkable complexity. 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 who like to cellar the same wine over multiple years. 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.

HNYLPRPRR99C_1999 Item# 53110