Winemaker Notes
Pair with hard cheeses, grilled or braised meats, and risotto.
Professional Ratings
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Wilfred Wong of Wine.com
The 2012 Salviano Turlo exhibits an excellent synergy between its component grapes—earth and dust from the Sangiovese, black fruits from the Cabernet Sauvignon, and dried leaves from the Merlot. Each red variety, contributing its complementary parts, brings the wine together nicely. Its soft finish pairs it well with both lighter and heavier meat entrées. Drinks well now. (Tasted: September 12, 2016, San Francisco, CA USA)
Italian Red Wine
While picturesque hillsides, endless coastlines and a favorable climate serve to unify the grape-growing culture of this country. The apparent never-ending world of indigenous grape varieties gives Italy an unexampled charm and allure for its red wines. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout.
The kings of Italy, wines like Barolo and Barbaresco (made of Nebbiolo), and Chianti and Brunello di Montalcino (made of Sangiovese), as well as Amarone (mostly Corvina), play center stage for the most lauded, collected and cellar-worthy reds. Less popular but entirely deserving of as much praise are the wines made from Aglianico, Sagrantino and Nerello Mascalese.
For those accustomed to drinking New World reds, the south is the place to start. Grapes like Negroamaro or Primitvo from Puglia and Nero d’Avola from Sicily make soft, ammicable, full-bodied, fruit-dominant wines. Curious palates should be on the lookout for Cannonau (Grenache), Lagrein, Teroldego, Ruché, Freisa, Cesanese, Schiopettino, Rossese and Gaglioppo to name a few.