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Tenuta Trerose Santa Caterina Vino Nobile 2012

Sangiovese from Montepulciano, Tuscany, Italy
  • WE93
13.5% ABV
  • WE90
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13.5% ABV

Winemaker Notes

A ruby red wine with purplish reflections and a very expressive nose. Aromas of explosion of red fruit shine through. On the palate, this wine tastes of brandied cherries, currants, blackberries, bitter orange and myrtle berries. There is a unique sweetness and softness that only Sangiovese grapes form the Montepulciano area can achieve.

Critical Acclaim

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WE 93
Wine Enthusiast
Lovely aromas of plum, crushed violet, iris and cake spice mingle in the glass. The delicious, smooth palate doles out layers of ripe black cherry, blackberry, white pepper and cinnamon alongside velvety tannins. It's already tempting but will age well for a decade or more. Drink 2017–2027.
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Tenuta Trerose

Tenuta Trerose

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Tenuta Trerose, Montepulciano, Tuscany, Italy
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Tenuta Trerose is one of Tenimenti Angelini's family-owned triad of estates in Tuscany. Trerose is located in a 16th century villa at the top of a hill surrounded by vineyards. Situated in the heart of the Vino Nobile di Montepulciano area, Trerose is 420 acres in size, of which 136 are planted to grapes for the production of Vino Nobile, the rest are planted to other varietals.

Montepulciano

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This significant Tuscan village—not to be confused with the red grape of the same name widely grown in Abruzzo and the Marche regions—was home to one of the first four Italian DOCGs granted in 1980.

Based on the Sangiovese grape (here called Prognolo Gentile), the village’s prized wine called Vino Nobile di Montepulciano ranks stylistically in between Chianti Classico, for its finesse, and Brunello di Montalcino for its power. With a deep ruby color, heavy concentration and a firm structure given by the village's heavy, cool clay soils, most Vino Nobile di Montepulciano will demand some bottle age.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

PIN392723_2012 Item# 206375