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Tenuta di Ghizzano Veneroso 2011

Other Red Blends from Tuscany, Italy
    0% ABV
    • V94
    • W&S90
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    Winemaker Notes

    First produced in 1985, this is the wine that most reflects the excellent potential of the estate. 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.

    A perfect compliment to steak au poivre or mushroom risotto with truffle oil.

    Critical Acclaim

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    Tenuta di Ghizzano

    Tenuta di Ghizzano

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    Tenuta di Ghizzano, Tuscany, Italy
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    Winemaking at Tenuta di Ghizzano dates back to the end of the 14th century when the Venerosi Pesciolini family settled in the Colline Pisane in the northwestern part of Tuscany, south of Pisa. For 26 generations, the family has been growing vines, olive trees, and cereals with a deep respect for tradition and terroir.

    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 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.

    Other Red Blends

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    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.

    HNYTGOVEN11C_2011 Item# 145384