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Trivento Amado Sur 2011

Other Red Blends from Argentina
  • WS91
14% ABV
  • JS93
  • JS90
  • WS90
  • RP90
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14% ABV

Winemaker Notes

Amado Sur is a deep red wine with violet hues. Aromas of strawberries and red cherries intertwine with hints of clove and vanilla. Lush red berry flavor gives way to velvety tannins and a pleasant, persistent finish.

Enjoy Amado Sur with rich dishes and roasted meats including lamb, beef, and pork. This wine also marries well with spicy, fruit-based sauces and sides.

Blend: 78% Malbec, 12% Bonarda, 10% Syrah.

Critical Acclaim

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WS 91
Wine Spectator
This ripe red delivers jammy cherry, boysenberry and spice notes, backed by fresh acidity, light tannins and a zesty finish of spice box, licorice and smoke. Malbec, Bonarda and Syrah. Drink now through 2016.
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Trivento

Trivento

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Trivento, , South America
Trivento
Our winery is named after the three winds that sweep through our vineyards, giving our grapes their unique character.

The icy Polar wind invades the vineyard in winter. Cold forces the sap deep within the vines. Pruning begins to encourage renewed growth.

The Zonda wind rushes down off the Andes from the West. Racing across open furrows, its warmth envelops each plant rousing the dormant sap to supply new, spring growth.

The third wind, the Sudestada, draws in from the East, fresh yet humid, in summer. It gives our grapes respite from the searing sun and eases berry ripening.

A large, geographically and climatically diverse island off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. It is also home to red and white table wines that have been steadily increasing in quality and popularity over the past few decades, allowing Italy’s fourth largest wine-producing region to shed its former image as merely a supplier of bulk wine. Certainly, plenty of bulk wine is still made here, but those who look beyond that will find plenty of high-quality wines for every-day drinking as well as bottles from boutique producers who espouse thoughtful vineyard practices (the organic wine movement thrives here). Though most think of the climate here as simply hot and dry, there is some variation on the sun-drenched island, particularly at high elevation on the slopes of Mount Etna.

Although Sicily’s comeback began with clever labels and easily recognizable international varieties, its charm lies in its indigenous grapes. Nero d’Avola is the most widely planted red variety, responsible for full-bodied, berry fruited wines throughout the island. In Cerasuolo di Vittoria, it is blended with the lighter, more floral Frappato to create an elegantly balanced wine. On the volcanic soils of Mount Etna, many noteworthy wines are being produced in every color—whites from Cataratto and Carricante, and rosés from Nerello Mascalese and Nerello Cappuccio. All of these wines share a racy streak of minerality and at their best can bear more than a slight resemblance to their respective Burgundies. Grillo and Inzolia, the grapes of Marsala, are used to produce generally simple, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

EMP71565_2011 Item# 124375

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