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Flat front label of wine
Flat front label of wine

Le Volte Le Volte 1999

Other Red Blends from Tuscany, Italy
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    Winemaker Notes

    Produced by Tenuta dell' Ornellaia. Harmoniously blending three noble grape varieties, Le Volte combines the brisk acidity and Tuscan personality of Sangiovese with the rich, plummy flavors of Cabernet Sauvignon and Merlot. The result- true to the Ornellaia philosophy- is a seductively fragrant wine of great charm and finesse.

    Le Volte comes from the best terroirs of Maremma Toscana. Our 2000 vintage displays ruby red color with hints of violet and the full, fruity aromas and deep fruit character of these three wines. On the palate, Le Volte is well balanced and harmonious, with a pleasing finish. The Mediterranean expression of Sangiovese gives the wine opulence and generosity, while Cabernet Sauvignon and Merlot impart structure and complexity.

    Critical Acclaim

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    Le Volte

    Le Volte

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    Le Volte, Tuscany, Italy
    Tenuta dell'Ornellaia is situated on the Via Bolgherese in the triangle between the sea, the medieval hamlet of Bolgheri and the town of Castagneto Carducci and, to get there, one travels up part of the historic "cypress avenue" celebrated by the poet Giosuè Carducci. The property comprises 97 hectares planted to Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot.

    Since the Tenuta dell'Ornellaia's foundation in 1981, this beautiful and unspoiled area has become synonymous with winemaking of the first order and has seen the birth of great labels such as: Ornellaia, Le Serre Nuove dell’Ornellaia, Masseto and Le Volte.

    Tenuta dell'Ornellaia's story began when its founder, Marchese Lodovico Antinori, selected the plots of land in Bolgheri, a still untamed area of the Tuscan Maremma, for planting Cabernet Sauvignon, Cabernet Franc and Merlot. He considered these the vines most suited to benefiting from the area's extraordinary and special micro-climate.

    In March 1999, the Californian wine producer Robert Mondavi purchased minority shares in the Estate and became owner in 2002, passing 50% of the shares to the Tuscan wine producing family Marchesi de' Frescobaldi. In April 2005, Marchesi de' Frescobaldi took over total ownership.

    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.

    NDV276984_1999 Item# 54313