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Luciano Sandrone Barolo Le Vigne 1999

Nebbiolo from Barolo, Piedmont, Italy
  • RP94
  • WS95
  • RP93
  • W&S93
  • V96
  • WE94
  • JS94
  • JS96
  • RP96
  • WS94
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Winemaker Notes

"I generally prefer Le Vigne, which uses the grapes of a variety of sites in the eastern part of the zone, and the 1999 Barolo Le Vigne is no exception. These soils give a more concentrated Nebbiolo, and the powerfully smoky, tarry, and floral aromas of this Barolo are echoed on the palate, with large-framed, deep, and potent flavors, very mineral and with excellent spice. It is superior in density, texture, and drive. Anticipated maturity: 2006-2022."
-Wine Advocate

Critical Acclaim

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RP 94
The Wine Advocate

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Luciano Sandrone

Luciano Sandrone

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Luciano Sandrone, , Italy
Luciano Sandrone
The story of Luciano Sandrone can be told in just a few words. Years of hard work as a cellarman, the purchase of his first vineyard on Cannubi hill, the first acknowledgements and then excellence.

The first harvest took place in 1978: since then the attention of Luciano and his brother Luca has been devoted entirely to the vineyards, fully aware that only perfectly selected grapes can be used to create a wine which lives up to the well-deserved fame that Sandrone enjoys all over the world. The new premises, built in 1998 at the feet of Cannubi hill, in the heart of the Barolo district, are characterised by attention to detail and rationality. The vinification process, while respecting tradition, reflects the desire for innovation that has always distinguished Luciano's work.

One of the most iconic regions of Italy 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 are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. 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, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.

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 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.

EWLSNDBLV99_1999 Item# 83412

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