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Teruzzi & Puthod Terre di Tufi 2011

Other White Blends from Tuscany, Italy
  • WS88
13% ABV
  • JS92
  • WS87
  • WS88
  • WE88
  • WE88
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4.0 1 Ratings
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4.0 1 Ratings
13% ABV

Winemaker Notes

Deep straw tending toward a gold color. Intense and fruity aromas with light notes of vanilla cream, tangerine, citrus and pineapple. Full-bodied and rich on the palate. Firm acidity and fresh with flavors of citrus zest, walnuts and a pleasant touch of toast on the finish.

Critical Acclaim

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WS 88
Wine Spectator
Fresh apple and peach notes meet bitter grapefruit accents in this lively, almost viscous white, which is balanced, lingering on the finish.
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Teruzzi & Puthod

Teruzzi & Puthod

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Teruzzi & Puthod, Tuscany, Italy
2011 Terre di Tufi
The life of restless Enrico Teruzzi is as unique as his wine. Born in one of Italy's most industralized, urban areas, near Milan, he found himself, at forty, in one of the most beautiful, historical, unpolluted regions, producing a superb, historical wine.

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 regions of Italy 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, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. 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, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.

Other White Blends

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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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high 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.

SWS325675_2011 Item# 120082

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