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Livernano L'Anima Bianco 2009

Other White Blends from Tuscany, Italy
    0% ABV
    • WS88
    • WS89
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    Winemaker Notes

    One of Tuscany's few high level whites, the L'Anima Bianco is a blend of barrel aged Chardonnay with Sauvignon Blanc and Gewurztraminer finished in stainless steel. Superbly rich, complex and elegant.

    The fragrant nose shows notes of flowers, fruits and boisè. The tangy palate with, refreshing acidity is followes by a wonderful, lingering finish

    Critical Acclaim

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    Livernano

    Livernano

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    Livernano, Tuscany, Italy
    Livernano is a truly ancient place. It was first inhabited by Etruscans, whose culture reached its high point in Tuscany over 2,500 years ago. The hamlet was later occupied by the Romans who gave it its name. Long after the cessation of Roman rule, Livernano served as a fortified border post during the interminable wars of the two great medieval city states in Tuscany, Siena and Florence. The hamlet regained new life in 1990 when the complete restoration of the entire estate was begun. Today, Livernano is once again a working farm, producing fine wines, excellent olive oil, honey, vegetables and fruits. On 38 acres, new vineyards were planted with nine different grape varieties. Livernano's wines have garnered much attention and praise from the critics and represent a range of wine styles, both classic and contemporary.

    Livernano began its renewal in 1990, when a huge restoration of the entire estate was completed. Entrepreneurs and Broadway producers Bob Cuillo and his Austrian wife, Gudrun, purchased the estate in 2002, and promptly set about modernizing and restoring Livernano to its former glory. Under their guidance, the wines are made from specially cloned vines that are personally and carefully selected to meet their high standards. With a very "hands-on" approach to their wines, Gudrun and Bob personally work the land and always participate in the harvest, handpicking and hand sorting the grapes. Their dreams of creating a world class wine was realized when Livernano received four Tre Bicchieri awards in four years from Gambero Rosso

    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 trailing far behind.

    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, perfect for Sangiovese as it ripens most efficiently on slopes with maximum exposure to sunlight.

    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 in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. 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, the island of Elba and more inland, in Carmignano.

    Other White Blends

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    With hundreds of white 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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

    WBW30078384_2009 Item# 110064