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San Patrignano Aulente 2006

Sangiovese from Italy
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    Winemaker Notes

    Color: Ruby red tending towards garnet

    Bouquet: Rich, intense and complex

    Taste: Dry, soft, gently tannic with good structure

    Serving suggestions: A perfect complement to dishes of red meats, roasts and game.

    Critical Acclaim

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    San Patrignano

    San Patrignano

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    San Patrignano, Italy
    San Patrignano near Rimini in the north Italian province of Emilia-Romagna represents one of the most successful and unusual ventures in the Italian wine world, a project that weds dedication to the land to a humanitarian effort. The wines of San Patrignano have earned accolades from many highly regarded sources including Gambero Rosso, Italy’s premier wine guide, and wine writer Robert Parker. In recent years San Patrignano has attracted the pro bono participation of the famed consulting winemaker, Riccardo Cotarella. Cotarella brings a sense of strategic vision and heightened levels of consistency at a winery already considered by many to belong in the first rank.

    Founded in 1978 by Vincenzo Muccioli, San Patrignano is a close-knit community providing support and refuge to individuals and families whose lives have been affected by drug addiction. Winemaking numbers among the community’s first, best-known and most successful endeavors. San Patrignano wines are created from vineyard to bottle by members of this special community and sold both in Italy and abroad.

    Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.

    Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular, complex and age-worthy wines. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola, and of course, Pinot Grigio.

    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.

    PBI9171_2006 Item# 90985