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Tenuta La Badiola 642 Il Canapone 2011

Other Red Blends from Tuscany, Italy
  • JS90
0% ABV
  • WW89
  • WS90
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Winemaker Notes

642° is produced on the 'Tenuta La Badiola' estate at the 42nd degree of latitude in the Tuscany region of Maremma. Its unique blend of 6 different types of grapes creates a rich, luscious, complex and extremely elegant wine that combines the best of tradition with a new interpretation of European varietals.

Critical Acclaim

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JS 90
James Suckling
Juicy wine. Candied cherry, strawberry jam and shaved chocolate. Full-bodied with refined tannins. Round and delicious. Made from six grape types in Maremma.
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Tenuta La Badiola

Tenuta La Badiola

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Tenuta La Badiola, Tuscany, Italy
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Tenuta La Badiola lies in the heart of the Tuscan Maremma, southwest Tuscany. It is located in a delightful natural setting of gently rolling hills carpeted in olive groves and vineyards. The view from the estate stretches to where the turquoise of the Mediterranean waves merge with the intense blue of the Tuscan sky.

Trattoria Toscana is a restaurant on the Badiola estate. It is the only Alain Ducasse restaurant in Italy. The estate is also home to a luxury hotel called L’Andana, and the property hosts a championship golf course and exclusive spa.

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.

PIN361271_2011 Item# 131623