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Straccali Chianti Straw Flask 2003

Sangiovese from Chianti, Tuscany, Italy
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    Winemaker Notes

    Production Area
    Grapes are harvested from vineyards located in the heart of Chianti~ in the provinces of Florence and Siena.

    Grape Varieties
    Sangiovese 90%~ Canaiolo 10%

    Vinification
    In accordance with the best tradition of Chianti~ this wine undergoes a process called "Governo alla Toscano." This is a second fermentation which adds body~ alcohol and richness thus making it more appealing at a young age. The wine undergoes maturation in oak barrels for at least 6 months.

    Color
    Ruby red.

    Bouquet
    Intense~ vinous characteristics.

    Taste
    Dry~ elegant~ well-structured.

    Critical Acclaim

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    Straccali

    Straccali

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    Straccali, Chianti, Tuscany, Italy
    2003 Chianti Straw Flask
    Since 1925, the Straccali wine estate in Tuscany, founded by its namesake Giulio Straccali, has been in the vanguard of progressive Chianti wine producers. An expert enologist, entrepreneur, farmer and wine producer, Giulio Straccali was above all, a man of vision. Through the wines of Tuscany, he sought to communicate to the rest of the world the scents, the colors and the flavors of his beloved homeland.

    In 1978 Italo Zingarelli, founder of the Rocca delle Macìe estate in Castellina in Chianti began what has become a long and fruitful relationship with the Straccali family that continues to this day. United by a respect for tradition and heritage and a shared ambition of achieving the dream set out by Giulio Straccali many decades earlier, together the two families have pursued the same objective.

    Today, Straccali offers a full range of regional wines from Tuscany and Umbria. Straccali's sterling reputation stands for outstanding quality wines and exceptional value.

    Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

    Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

    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.

    FED71944_2003 Item# 88819

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