Masseria Li Veli Askos Verdeca 2011 Front Label
Masseria Li Veli Askos Verdeca 2011 Front Label

Masseria Li Veli Askos Verdeca 2011

  • RP91
750ML / 13% ABV
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750ML / 13% ABV

Winemaker Notes

Bright yellow color with green shades. Intense fruity on the nose, with scent of tropical fruit, citrus, pear and fresh spices. On the palate it is full, well balanced with a good acidity. Fruity, mineral and mildly spicy aftertaste. In 2005 all the grapes from Li Veli's vineyards were certified organic.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2011 Verdeca is flat-out beautiful. Layers of floral infused yellow stone fruits, flowers, mint and licorice are all woven together in this striking, highly expressive white. This is a dazzling effort.

Li Veli is one of the most exciting wineries to come on the scene in the last few years. The Falvo family has done a great job ratcheting up the quality following their sale of Avignonesi in Montepulciano. As has been the case since Li Veli was founded, many of the gems in this range are found at the more modest price points.

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Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture virtually inextricable from wine. Wine grapes grow in every region throughout Italy—a long and narrow boot-shaped peninsula extending into the Mediterranean.

Italian Wine Regions

Naturally, most Italian wine regions enjoy a Mediterranean climate and a notable coastline, if not coastline on all borders, as is the case with the islands of Sicily and Sardinia. The Alps in the northern regions of Valle d'Aosta, Lombardy and Alto Adige create favorable conditions for cool-climate grape varieties. The Apennine Mountains, extending from Liguria in the north to Calabria in the south, affect climate, grape variety and harvest periods throughout. Considering the variable terrain and conditions, it is still safe to say that most high quality viticulture in Italy takes place on picturesque hillsides.

Italian Grape Varieties

Italy boasts more indigenous grape varieties than any other country—between 500 and 800, depending on whom you ask—and most Italian wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but are declining in popularity, especially as younger growers take interest in reviving local varieties. Most important are Sangiovese, reaching its greatest potential in Tuscany, as well as Nebbiolo, the prized grape of Piedmont, producing single varietal, age-worthy Piedmontese wines. Other important varieties include Corvina, Montepulciano, Barbera, Nero d’Avola and of course the white wines, Trebbiano, Verdicchio and Garganega. The list goes on.

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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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in 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.

STC961240_2011 Item# 123120

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