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Teruzzi & Puthod Terre di Tufi 2010
Enjoy with hors d'oeuvres, first courses, all types of seafood, white meats with sauce, delicate red meats, roast veal and carpaccio.
Eclectic and versatile, Enrico's interests have ranged from electromechanics to professional skiing. At twenty-eight, he married French born Carmen Puthod, prima donna of Milan's celebrated La Scala; at thirty, he was a father; at forty, a country gentleman in Tuscany; at forty-four, a hit.
In a way, being a newcomer in the wine world was instrumental to his success: Enrico started from square one, unburdened by prejudice and past mistakes; supported by expert advice at first, and by such classics as Gayon and Peynaud. He was actually one of the very first to introduce temperature control in Vernaccia di San Gimignano production, and his state-of-the-art technology soon set the pace in the appellation.
Today, he has achieved a perfect balance of depth and cleanliness; of fruit, complexity and barrique; of tradition and international appeal - and, thanks to his revolutionary, minimal temperature treatment of musts, exceptional continuity in quality, whatever the vintage.
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.
With hundreds of white 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 soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. 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.