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Flat front label of wine

Le Terrazze Rosso Conero 2009

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

A brilliant ruby red, on the nose it is intense and fruity with ripe red fruits, a perfect example of classic Montepulciano-wines from this region. Rich, full-bodied, warm, fresh, with soft tannins and a long finish.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2009 Rosso Conero is gorgeous. It also happens to be one of the very finest wine readers will find under $20. This is a decidedly ripe, opulent vintage for the Rosso Conero. Layers of plump, jammy dark fruit emerge gracefully in this textured, expressive red. The caressing finish is unusually refined for a wine at this level.
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Le Terrazze

Fattoria Le Terrazze

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Fattoria Le Terrazze, Italy
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Fattoria Le Terrazze is located on slopes overlooking the Adriatic sea, with vineyards situated at 500 meters altitude on Monte Conero; this unusually hilly and rocky part of the Adriatic coastline has hosted vineyards for nearly 3000 years. The Terni family has owned the estate since 1882, and today Attilio Pagli is consultant enologist. The vineyards are planted almost entirely to Montepulciano, with small amounts of Merlot, Syrah, and Chardonnay. These wines are rich, exciting examples of the great potential of this lesser known area – as the Tuscan coastlands are bought up by the scores for production of expensive, sexy red wines, the "other coast" of the Marche still abounds in values – and in wines with equal appeal.

Le Terrazze is best known for its "Super-Conero" wine, "Sassi Neri," a special-selection barrique-aged 100% Montepulciano, and for the Rosso IGT "Chaos". A physicist in his previous incarnation, winemaker Antonio Terni named the limited-production "Chaos" after the chaos theory, which dictates that a particular result cannot always be explained by the interaction of its components. In this case, the combination of Montepulciano, Syrah and Merlot, matured in barrique, results in an extraordinary dark purple wine with an opulent bouquet. The simple "Rosso Conero" is a delicious Montepulciano briefly aged in large casks in order, emphasizing fruit and freshness.

Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.

Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular, complex and age-worthy wines. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola and of course, Pinot Grigio.

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.

SKRITR093_2009 Item# 115821