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New Customers Save $30 off $100+* with code MARCHNEW30
New Customers Save $30* with code MARCHNEW30
*New customers only. One-time use per customer. Order must be placed by 3/31/2018. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, StewardShip membership fees, select Champagne brands, Riedel glassware, fine and rare wine, and all bottles 3.0 liters or larger. No other promotion codes, coupon codes or corporate discounts may be applied to order.
Tenuta di Ghizzano Veneroso 2003
The hot growing season has given the 2003 Veneroso an additional level of weight and ripeness. Super-ripe dark fruit, toasted oak, scorched earth, leather, licorices and spices all emerge from this supple, full-bodied wine. The tannins are well-integrated and the wine offers gorgeous balance, something that was very hard to come by in this vintage.
"Medium-deep saturated ruby. Multifaceted nose offers blackberry, dark chocolate and coffee along with vanilla and pepper and an elegant mineral quality. Suave and stylish, with a lush texture, impressive volume and deep flavors of dark fruits and chocolate. Finishes long, complex and minerally, with fine tannins. The fossil- and chalk-rich soils of the estate add real energy to the red berry and floral elements."
International Wine Cellar
Since 1996, Countess Ginevra Venerosi Pesciolini has run the estate, creating award-winning wines with great personality. Within the last 20 years, the 48-acre vineyard has been gradually replanted, and the entire property has adjusted to new technologies and developed methods of organic farming in order to achieve the highest level of quality for all its wines. Today the estate is certified organic by Suolo e Salute; and employs biodynamic principles including the use of cover crops and specialized Preparations.
Tenuta di Ghizzano’s vines grow on rolling hills near the beautiful village of Ghizzano situated at 650 feet above sea level, and benefit from the proximity of the water that once covered this land. The sea produced a rich and complex soil made of sand, clay, iron and other minerals and now protects the area from the extreme summer temperatures and spring frosts. The location is ideal for allowing the wines to develop their elegance and aromas.
One of the most iconic regions of Italy 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 are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.
Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. 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, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.
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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.