Podere Grattamacco Bolgheri Rosso 2015

  • 92 Wine
    Spectator
2021 Vintage In Stock
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Podere Grattamacco Bolgheri Rosso 2015  Front Label
Podere Grattamacco Bolgheri Rosso 2015  Front Label

Product Details


Varietal

Region

Producer

Vintage
2015

Size
750ML

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Somm Note

Winemaker Notes

Professional Ratings

  • 92
    Lush blueberry and black-plum flavors combine with herbal freshness in Grattamacco’s Bolgheri Rosso from the warm 2015 vintage. The contrast of sun-baked coastal ripeness and leafy green herbs creates an exuberant sensation while velvety notes of chocolate, tobacco and freshly tilled earth lend depth to the wine. The price makes it even more delicious.

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Podere Grattamacco

Podere Grattamacco

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Podere Grattamacco, Italy
Podere Grattamacco Winery Video

Founded in 1977, and acquired by the Tipa Bertarelli Family in 2002, Grattamacco was one of first the two wineries in Bolgheri. A region typically known for Cabernet and Merlot, Grattamacco sets itself apart from surrounding wineries with its winemaking practices using 15% Sangiovese to impart quality and elegance in its wines. Grattamacco was not only the first winery in Bolgheri to use Sangiovese because of its high altitude despite its proximity to the coast, but also the first to plant Vermentino. Grattamacco wines are known for both their power, elegance and complexity that evolves with time. 

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Disenchanted with Italian winemaking laws in the 1970s, a few rebellious Tuscan winemakers decided to get creative. Instead of following tradition, to bottle Sangiovese by itself, they started blending it with international varieties, namely Cabernet Sauvignon, Merlot and Syrah in differing proportions and with amazing success. However, some Tuscan Blends don’t even include Sangiovese. Somm Secret—The suffix –aia in Italian modifies a word in much the same way –y acts in English. For example, a place with many stones (sassi) becomes Sassicaia. While not all Super Tuscan producer names end in –aia, they all share a certain coy nomenclature.

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An outstanding wine region made famous by Marchese Mario Incisa della Rocchetta, who planted Cabernet Sauvignon vines for his own consumption in 1940s on his San Guido estate, and called the resulting wine, Sassicaia. Today the region’s Tuscan reds are based on Cabernet Sauvignon and Merlot, which can be made as single varietal wines or blends. The local Sangiovese can make up no more than 50% of the blends. Today Sassicaia has its own DOC designation within the Bogheri DOC appellation.

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