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Montenidoli Il Templare 2010

Other White Blends from Tuscany, Italy
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    Winemaker Notes

    A classic Tuscan white wine, perfect with molluscs and crustaceans, and also with stock fish, sword fish, tuna, and the other great fish of the high seas.

    Critical Acclaim

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    Montenidoli

    Montenidoli

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    Montenidoli, Tuscany, Italy
    Montenidoli, the mountain of the little nests: 24 hectares of vineyards surrounded by 200 hectares of woodlands. The Etruscans were the first to discover this treasure and plant vines, then came the Romans and the Knights Templar. The Montenidoli winery arrived in 1965, heirs to a long farming tradition. Sergio was a teacher, whereas Elisabetta had the land in her blood; her family had cultivated vines and olive trees in Custozza, not far from Verona, since the 1700s, and, as a child, she had spent a lot of time wandering the vineyards of Valpolicella. Following family traditions, Elisabetta and Sergio respect the land, cultivating it with exclusively organic methods. Sulfur and copper are the only substances used to fight parasites, and only if absolutely necessary, because the Montenidoli philosophy is that sunlight and clean air are the best medicine to make the vines healthy, strong, and resistant to disease and bad weather.

    The vineyards multiplied, planted with indigenous varietals: Vernaccia, san Gimignano's historic white grape, Sangiovese, Canaiolo, Trebbiano Gentile, and Malvasia Bianca -- The traditional grapes of Chianti. The first wine was born in a great vintage -- 1971.

    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 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 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.

    WWH137132_2010 Item# 196274