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Tenuta di Salviano Turlo 2010

Other Red Blends from Italy
  • W&S91
14% ABV
  • WW89
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14% ABV

Winemaker Notes

A rich pomegranate in color, Turlo shows complex, intense ripe fruit aromas. This full-bodied wine is the Umbrian answer to the Super Tuscan.

Pair with hard cheeses, grilled or braised meats, risotto.

Critical Acclaim

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W&S 91
Wine & Spirits
A summery red packed with fresh scents of wild herbs, this wine’s fruit is equally bright, fragrant with cranberries and blueberries ripening in the sun. The blend is half sangiovese, juiced up with cabernet sauvignon and merlot but not overtaken by them. A mouthwatering red for steak tartare.
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Tenuta di Salviano

Tenuta di Salviano

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Tenuta di Salviano, Italy
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The Salviano estate occupies 4,940 acres surrounding Lake Corbara and the banks of the Tiber River in the heart of the Orvieto DOC production zone. Salviano is part of the Titignano estate, a much larger property under the same ownership, located across the lake in the medieval village of the same name. Built in A.D. 937, the Titignano castle and its court grew by the 17th century to include the village and the surrounding land, including the Salviano castle and its property.

Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.

Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular, complex and age-worthy wines. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola and of course, Pinot Grigio.

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.

YNG386121_2010 Item# 125988