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Tenimenti Luigi d'Alessandro Migliara 1996

Sangiovese from Tuscany, Italy
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    Winemaker Notes

    100% Sangiovese, from an experimental Sangiovese clone from a French nursery, on a special one-hectare plot in Migliara. Silky and seductive, with fine tannins and plenty of berry, tobacco and dark chocolate character

    Critical Acclaim

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    Tenimenti Luigi d'Alessandro

    Tenimenti Luigi d'Alessandro

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    Tenimenti Luigi d'Alessandro , Tuscany, Italy
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    For us, quality is not only a value of primary importance, it's a way of life. Some twenty years on from our first experiments, with vineyards that have reached the ripe old age of 15 years in some parts, TENIMENTI D'ALESSANDRO is increasing its investments in the quality of the wines produced, thanks to the painstaking efforts and cooperation of illustrious vine-growers: our great friend and wine lover Luca Currado, one of the proprietors of VIETTI, a leading producer of Barolo, is today in charge of the wines, ably assisted by Christine Vernay, a famous winemaker from the Rhone Valley in France.

    Today Tenimenti d'Alessandro's Syrah is an authentic territorial wine, and Bosco, the winery's top-of-the-range wine is now considered a benchmark for Italian Syrahs. Thanks to the continual verification work carried out on the various Syrah vineyards, the 2006 harvest led to the bottling of our first "single-vine" wine, produced, that is, from one of the vineyards (Migliara) that in recent years has yielded results of truly outstanding quality.

    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, 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 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, perfect for Sangiovese as it ripens most efficiently on slopes with maximum exposure to sunlight.

    Sangiovese at its simplest produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. 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 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 and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, the island of Elba and more inland, in Carmignano.

    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.

    YNG84022_1996 Item# 54872