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Tenuta di Ghizzano Veneroso 2013

Other Red Blends from Tuscany, Italy
  • V94
  • W&S90
0% ABV
  • JS91
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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 complement to steak au poivre or mushroom risotto with truffle oil.

Recommended serving temperature is 18ºC / 65 ºF.

Critical Acclaim

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V 94
Vinous
The 2013 Veneroso is one of the most compelling wines I have tasted from Tenuta di Ghizzano. Powerful yet weightless, the 2013 presents a beguiling interplay between the aromatic lift of Sangiovese and the darker flavors the Cabernet Sauvignon adds. Sweet tobacco, licorice, dried herbs, tobacco and menthol wrap around the striking, delineated finish. The 2013 is 70% Sangiovese and 30% Cabernet Sauvignon. The Sangiovese is so expressive here, I can only wonder what it might be like on its own.
W&S 90
Wine & Spirits
Flavors of black plum surround this wine’s red cherry core, hinting at the influence of 30 percent cabernet sauvignon in this predominantly sangiovese blend. The wine rested in tonneaux for 16 months, picking up notes of vanilla and spice that swirl through the juicy fruit flavors. It gains volume with time in the glass as its raspy tannins begin to soften. Decant it for veal Bolognese. Henriot, NY
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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, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

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, scattered with vineyards.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. 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 expresses well the particularities of vintage variations and is thus popular among collectors. 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, Carmignano and the island of Elba.

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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.

HNYTGOVEN13C_2013 Item# 214384