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Rocca delle Macie Ser Gioveto 2010

Tuscan Blends from Tuscany, Italy
  • RP90
0% ABV
  • WE91
  • WE90
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Winemaker Notes

Grapes come exclusively from the estates of Rocca delle Macie, specifically the Le Macie and Sant'Alfonso vineyards. The soil is calcareous limestone.

The color is ruby red with garnet reflections. The bouquet is rich and persistent, with a balanced amount of oak from the barrels. It's elegant with complex flavors of fruit, earth and spice. Dry and refined with lingering flavors.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
Mostly Sangiovese (80%) with Cabernet Sauvignon and Merlot, the 2010 Ser Gioveto pays homage to the hearty and masculine side of Tuscany’s most celebrated native grape. Black cherry and black currant are followed by round tones of chocolate and moist chewing tobacco. There’s a fresh point of acidity that refreshes the mouthfeel and adds intensity to the polished finish. Anticipated maturity: 2014-2022.
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Rocca delle Macie

Rocca delle Macie

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Rocca delle Macie, Tuscany, Italy
When the late Italo Zingarelli, a former boxer and film producer, bought Rocca delle Macìe in Tuscany's Chianti Classico district back in 1973, he embarked on a new career as one of Tuscany's more unlikely wine producers.

It was certainly not intended to be a hobby... it was a vocation, a desire to return to the soil." Zingarelli, who passed away in the spring of 2000, was always quick to point out.

Working closely with his son Sergio, Zingarelli set about restoring the property that Sergio together with his wife Daniela, who plays an active role in the day-to-day management of the estate, and their two children now call home. Then a tumbled down 14th-century farmstead near the village of Castellina in Chianti, it was surrounded by acres of neglected vines. Vineyards were replanted from scratch; further property, was acquired, and a state-of-the-art cellar built and installed with the latest winemaking equipment. The Zingarellis left nothing to chance in their quest to create a stellar Tuscan wine estate.

Organic fertilization, careful pruning, the introduction of small oak barrels for aging and harvesting by hand are just some of the practices Sergio and his father instituted at the estate. Rocca is an active member of the Chianti Classico growers' consortium, which takes the black rooster as its symbol.

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.

Tuscan Blends

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Big, bold and modern in style, Tuscan Blends can be composed solely of international grape varieties or a mix of international and indigenous. Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, are some of the most popular ones. They all marry with Sangiovese very well, or can be blended together without Sangiovese, or even made into single varietal bottlings!

Where did the idea come from? In the 1970s a few Tuscan winemakers had become disenchanted with Italian winemaking laws and decided to retaliate and get creative. They started making wine solely from these international grapes or adding them to Sangiovese, in differing proportions, with amazing success—and the phenomenon was born.

The most famous and revered Tuscan Blends from Italy are called “Super Tuscans.” One of the most well-known, ‘Tignanello,’ created by Antinori in 1971, is a blend of 80% Sangiovese, 15% Cabernet Sauvignon and 5% Cabernet Franc.

Ornellaia, established by Marchesi Lodovico Antinori in 1981, with the help of renowned agronomist Andre Tchelistcheff, remains a stellar example today; since 2002 Marchesi de' Frescobaldi has been the sole owner. It is typically a blend of about half Cabernet Sauvignon, a third Merlot and the rest filled in with Cabernet Franc and Petit Verdot.

Sassicaia, another, has earned itself an extraordinary reputation and global esteem, so much so that the Sassicaia property was actually awarded its very own appellation with the 1994 vintage. It is typically 85% Cabernet Sauvignon and 15% Cabernet Franc.

PIN371321_2010 Item# 134901