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Le Corti Tenuta Birillo Rosso 2011

Sangiovese from Tuscany, Italy
    14% ABV
    • WS92
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    14% ABV

    Winemaker Notes

    Strong ruby red color with almost blue hints,beautiful iridescent freshness. Typical Maremma Bordeaux-style nose played on light tones of blackberry and blueberry, touches of black pepper and hints of myrtle. Fresh taste, good body with a fair, well balanced alcohol, persistent flavor and above all an unusual marine freshness. Pleasant tannins, ending with persistent reminiscence of Mediterranean notes

    Critical Acclaim

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    Le Corti

    Le Corti

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    Le Corti, Tuscany, Italy
    Image of winery
    "I had different plans when I first arrived at the 'Le Corti' Estate, but all it took was getting some mud on my shoes in order to understand that, by means of wine, oil and hospitality, I would have been able to improve the situation in the best way possible thus giving a sense of direction to an estate which had fallen into lethargy and had become a property that was no longer productive." "After all, in regards to my family’s history, coming across as modern and selling a worthy product successfully is nothing more than honouring tradition; as it is not a question of style but of substance, only communicating something that is real and solid when I am certain of the result." - Duccio Corsini

    Le Corti’s estate is owned by the Corsini family, one of the oldest and most noble families of Tuscany. The family acquired the spectacular Renaissance Villa Le Corti and its property in 1427. In 1992, Prince Duccio Corsini took over the property with the simple goal of making great wine and olive oil. Corsini put oenologist Carlo Ferrini in charge of the agronomic and oenological aspects of the estate. Both the vineyards and winery have undergone significant improvements and Le Corti is now producing world-class wines.

    At the estate of Le Corti, approximately 49 hectares are dedicated to producing Chianti Classico and 73 hectares to the production of olive oil. Sangiovese, the finest vine used to produce Chianti Classico DOCG, is the main varietal at Le Corti, but Merlot, Cabernet Sauvignon, Canaiolo, and Colorino are also grown. In 1995, Duccio Corsini planted 10 hectares of Cabernet Sauvignon and Merlot at Tenuta Marsiliana, the Corsini family’s estate in Maremma, the coastal region of Tuscany and one of Italy’s most dynamic wine regions. It has resulted in wines of power, robust with good structure and longevity.

    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.

    Sangiovese

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    The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Itaaly's elite red grape varieties and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino

    Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and 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 success growing in California and Washington.

    In the Glass

    Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. 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 fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

    Sommelier Secret

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

    HNYLCIMBR11C_2011 Item# 131361