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Poggio al Tufo Rompicollo 2009

Other Red Blends from Tuscany, Italy
    13% ABV
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    13% ABV

    Winemaker Notes

    Intense ruby red. Intense bouquet of mature red berries fruits. Well-balanced with good structure and nice length with fruity flavors.

    Pair with Italian pasta with red meat sauce, white meats, fresh cheeses.

    Critical Acclaim

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    Poggio al Tufo

    Poggio al Tufo

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    Poggio al Tufo, Tuscany, Italy
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    Poggio al Tufo is a new project in the Maremma started by Tommasi, one of the historical and leading producers of Amarone, and one of the most important quality producers in the Veneto. Seeing tremendous potential in this once swampy coastal stretch of Tuscany, the family purchased 163 acres of land there in 1997. The Poggio al Tufo property is located in in Pitigliano, a historical Etruscan city situated about an hour north of Rome, in the province of Grosseto. The vineyards are in the Alta Maremma, lying approximately 1,000 feet above sea level, and are characterized by soils that are very rich in tufo, a particular type of volcanic rock. The Mediterranean sea, lying just 15 miles away, prevents any drastic temperature variations and provides a warm, stable microclimate for the vines. The Tommasi family has replanted the area with selected clones of both indigenous and international grape varieties.

    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.

    YNG307829_2009 Item# 127596