Sangiovese Archives - Wine Club Gallery

La Gerla Brunello Di Montalcino Riserva Angeli 2011

admin — Wed, 03 Feb 2021 13:54:00 +0000

Intense ruby verging on garnet. Etheral, melting into scents of sweet violet and iris, recalling the berries growing in the woods. Dry, warm, harmonious, velvety, steady in body and heart.

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La Colombina Brunello Di Montalcino 2015

admin — Wed, 03 Feb 2021 13:52:38 +0000

A supple, juicy version, revealing macerated cherry, sandalwood, tobacco and iron flavors. The bright acidity is matched to well-integrated tannins, giving this red a harmonious feel. Offers a fine, mouthwatering finish. Best from 2022 through 2040. 1,400 cases made, 300 cases imported. — BS

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Villa Papiano Le Papesse Di Papiano 2018

admin — Wed, 03 Feb 2021 13:52:08 +0000

This Sangiovese based wine from Emeglia Romagna region exhibits bright cherry fruit with herbal notes wrapped in persistent tannins with a velvety finish.

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La Gerla Rosso Di Montalcino 2017

admin — Wed, 03 Feb 2021 13:51:53 +0000

This wine is obtained from declassified Brunello, which nonetheless follows the strict production regulations, shows characteristics of freshness and typical aromas of quality young wines, fruity and vinous notes blend with more complex autumn leaves and violet. – Winery

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La Torre Brunello Di Montalcino 2014

admin — Wed, 03 Feb 2021 13:51:50 +0000

Luigi Ananìa u0026amp; the team at La Torre pay extra attention to canopy management in the rainy vintages like 2014 to avoid disease u0026amp; to make sure enough air gets in u0026amp; around the cluster for healthy ripening. The 2014 Brunello di Montalcino is a bit shorter on the mid-palate compared to classic years, but the wine does usher forth delicate nuances of dried cherry, potting soil u0026amp; grilled herb that place it squarely within the realm of mighty Tuscan Sangiovese. A firm tannic backbone u0026amp; balanced acidity characterize the mouthfeel. Some 11,000 bottles were produced.—Monica Larner

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Uccelliera Rosso Di Montalcino 2018

admin — Wed, 03 Feb 2021 13:51:18 +0000

The wines have quickly become cult favorites amongst the cognoscenti. Tucked away in the southeast corner of the appellation in Castelnuovo dell’Abate, the soil here is loose and stony which when coupled with a warm microclimate gives the wines of Uccelliera a rich and ripe expression, vintage after vintage. Andrea Cortonesi is tireless in his approach to winemaking, with all vineyard work done exclusively by hand. In addition to Brunello, the Rosso di Montalcino is a very limited production and features an unusually powerful nose and ripe, rich fruit. Rounding out the lineup is the tiny-production Super Tuscan, “Rapace”, which is a blend of 70% Sangiovese, 20% Merlot, and 10% Cabernet and aged in barrique. -Importer

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San Fabiano Calcinaia Chianti Classico 2018

admin — Wed, 03 Feb 2021 13:50:54 +0000

Super complex and delicious Chianti Classico with refined texture and great depth. Ideal with tuscan traditional dishes and perfect with second dishes of red and white meat, fresh and medium old cheese.

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Di Majo Norante Sangiovese Igt 2018

admin — Wed, 03 Feb 2021 13:50:27 +0000

Dry and mellow wine, with a bright red colour, fresh and fruity bouquet with a hint of violet and red berries and a trace of leather. – Winery

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Monteraponi Chianti Classico Docg 2018

admin — Wed, 03 Feb 2021 13:48:47 +0000

Estate-grown, no added yeast, nutrients, or malolactic bacteria are used, fermentation takes place in cement tanks, followed by about 25 days of maceration, the wine is aged in large oak only for about 16 months, and is not fined or filtered. The vines are planted in soils that are ‘full of calcareous stones, rich in alberese and galestro’. Monteraponi is in Radda in Chianti; the vineyards are at high altitude (from 400-500 meters above sea level), and the wines are carefully made in a very natural way, which is to say no added yeast, nutrients, or malolactic bacteria are used, fermentation takes place in cement tanks, followed by long macerations (even the Chianti Classico is kept on the skins for at least 25 days), the wines are aged in large oak only, and they are not fined or filtered. Only indigenous varieties are used; Sangiovese principally, of course, with the addition of a little Canaiolo and Colorino. These are vibrant, intensely flavorful, thoughtfully made, distinctive wines, some of the best examples of Chianti Classico. -Importer

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La Massa Rosso Toscana 2017

admin — Wed, 03 Feb 2021 13:47:00 +0000

A plush red with sweet-berry and spice aromas and flavors. Hints of vanilla. Full body. Lush and delicious. Needs a little time to come together, but already very attractive.

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