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Flat front label of wine

Petrolo Torrione 2011

Sangiovese from Tuscany, Italy
  • JS94
  • RP92
  • WS90
14.23% ABV
  • JS94
  • RP90
  • JS92
  • JS93
  • WS91
  • JS93
  • W&S91
  • RP91
  • WS90
  • JS93
  • RP93
  • WS91
  • JS94
  • RP91
  • WS90
  • WS94
  • RP92
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14.23% ABV

Winemaker Notes

Torrione is made mainly from pure Sangiovese grapes, both those that come from historic vines of the 70s and ones more recently planted with high density. The yield per plant is notably restricted allowing a concentration of all the noble components of the grape, fundamental for the full-bodied character of this wine.

Critical Acclaim

All Vintages
JS 94
James Suckling
There's a beautiful purity of fruit to this young red with currants and raspberries on the nose and palate. It's full-bodied with fine tannins and a fresh, clean finish. Precise and very fine. Best ever from here. A blend of sangiovese and merlot. Wonderful value for the quality. Drink or hold.
RP 92
Robert Parker's Wine Advocate
The 2011 Torrione is 85% Sangiovese tweaked with small parts Merlot and Cabernet Sauvignon. Despite those added elements, what really comes through here is the purity of Sangiovese with its bright aromas of red cherry, pressed violets and dark earth. There-s a fresh point of acidity that really brings home those varietal characteristics. It shows balance, elegance and firmness. Anticipated maturity: 2015-2022.
WS 90
Wine Spectator
Grilled herb and sweet spice aromas give way to plum and black cherry flavors in this rich, dense red. Balanced in a youthful way, but needs time for the tannins to resolve. Sangiovese, Merlot and Cabernet Sauvignon. Best from 2016 through 2022. 657 cases imported.
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Petrolo

Petrolo

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Petrolo, Tuscany, Italy
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This Estate was bought by the Bazzocchi family in the 1940s and since the mid 80s has been headed by Lucia Bazzocchi Sanjust with the assistance of her son Luca. Petrolo Estate is located at the site of what was originally a small medieval town called Galatrona and a ower from this period (itself built on foundations dating back to the Roman era) still exists on the property.

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.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

YNG373222_2011 Item# 135820