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Riecine La Gioia Vino da Tavola 1997

Other Red Blends from Tuscany, Italy
  • WS93
  • RP90
0% ABV
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Winemaker Notes

"La Gioia" is a big wine ! Loads of dense, concentrated fruit and rich caramel, chocolate and coconut aromas add to the complexity... classic Sangiovese at its finest.

Critical Acclaim

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WS 93
Wine Spectator
RP 90
Robert Parker's Wine Advocate
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Riecine

Riecine

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Riecine, Tuscany, Italy
Church archives from 1112 A.D. provide the earliest known record of the wine farm known as Riecine. A nearby monastery owned the land from that date into the 20th century. Close to excavations of an Etruscan township, it is possible that wine has been produced at Riecine for thousands of years. In 1971, John Dunkley, a British businessman, and his Italian wife, Palmina Abbagnano-Dunkley, purchased the land from the Badia a Coltibuono and founded the Riecine label. Beginning their new career by simply making the best wine possible from the grapes yielded by their small estate, the slopes of Riecine did not disappoint them. Within a few short years, Riecine's Chianti Classico was receiving considerable attention across Europe.

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, 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 and juicy red fruit, but at its best it shows remarkable complexity and ageability. 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. 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 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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.

ENG20121_1997 Item# 20121