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Velenosi Rosso Piceno Il Brecciarolo 2008

Other Red Blends from Marche, Italy
  • RP88
0% ABV
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3.0 1 Ratings
0% ABV

Winemaker Notes

Ruby red with a hint of garnet. The bouquet is intense and true to the varietal, with vanilla nuances. Its warm, lingering, full-bodied and well-orchestrated flavor makes it a distinguished and equally charismatic wine.

Critical Acclaim

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RP 88
Robert Parker's Wine Advocate
The 2008 Rosso Piceno Superiore Il Brecciarolo (Sangiovese, Montepulciano) is an attractive wine well-suited to near-term drinking. Dark fruit, spices, leather, licorice and French oak are supported by a clean vein of minerality.
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Velenosi

Velenosi

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Velenosi, Marche, Italy
Located just outside of the town of Ascoli Piceno, Velenosi is a dynamic estate headed by the charismatic and skilled Angela Velenosi. The estate is included in the Rosso Piceno Superiore production subzone, a privileged area included in the much larger zone of Rosso Piceno. While Rosso Piceno is produced in a rather vast hilly area of the Marche, only the very limited zone within the province of Ascoli Piceno, with its special microclimate and pedologic conditions that extend over fourteen municipalities of this province, is designated Superiore. In addition to Rosso Piceno Superiore, which is generally cited smong the top wines in the Marche, Velenosi also produces a Bordeauz-style IGT Marche called Ludi that is widely considered one of the top Italian wines. The potential of this terroir combined with the work of Attilio Pagli at the helm of the winemaking has lead Velenosi to be recognized as a leading producer in Italy and around the world.

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 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.

DSED1102_08_010_2008 Item# 121347