In the IN THE PRESS

LOCOROSSO IGT ROSSOPressTOSCANO RATESI P In many ways, the quality revolution that has marked Italian winemaking over the last Wine Spectator - October 2006 (Vintage 2004) few decades is most evident in the wines of 90 pts Painstaking attention to detail and tireless work in the Tuscany. This region, long admired for its "Ripe and rich, with a solid core of fruit and ripe tannins. Lots of pepper, berry and chocolate character. storied history and scenic beauty, has shift- Medium- to full-bodied, with fine tannins and a long, long, finish." vineyards have earned Pratesi a stellar reputation for ed from a supplier of straw basket to one of the country’s most creative and rich, flavorful wines from the area of . revered producers of premium wine. While Chianti is the region’s most obvi- CARMIGNANO DOCG ous center of wine progress, much has ratesi is a small, family-owned estate of about 37 been made of Tuscany’s other classical Wine Advocate - 4-26-04 #152 (Vintage 2001) reds including Brunello di Montalcino and 91 pts acres that began bottling and selling its wine in 1983. Vino Nobile di Montepulciano. The grow- “Exemplary in its deep, inky ruby tonality, its sweet, spicy, penetrating nose of berries, cloves and cedar, and its ing reputation of table wines known as dense, textured, layered palate which features much fruit along with oak spices and significant concentration It is located in the Carmignano, a small town in the Super Tuscans has further reinforced the and weight on the finish” newfound reputation of this central region. province of , northwest of Florence. Home to Geographically, Tuscany is mostly hilly P only ten producers, Carmignano is very small, but has enjoyed an and mountainous, with an abundance of 90 points “Best Ever From This Estate” fertile soil, especially in the River excellent reputation for high quality wine since the Renaissance. valley. Along the northern coast, which is Wine Spectator - Oct. 15, 2003 (Vintage 2001) low and sandy, are pine forests. In the “Loads of berry, mint and spice on the nose and palate. Full-bodied, with silky tannins and a long finish...” For many years, Pratesi focused exclusively on the production of south lie the swamps of the . Carmignano DOCG. This red wine with a centennial history has Tuscan food, particularly Florentine food, is praised for its solid peasant traditions. It always been made blending Sangiovese and Cabernet, very is based on a few fundamental genuine CARMIONE IGT ROSSO TOSCANO ingredients: olive oil, tomatoes, beans, unusual among the Sangiovese-based Tuscan wines. herbs, ham and salami. Some of the most well-known dishes include ribollita, a soup 94 pts Wine Advocate - April 2006 (Vintage 2001) In 1997, Fabrizio Pratesi took over the family winery and based on black cabbage, beans, and “The 2001 Carmione is a stunning example of Cabernet and Merlot, a blend which is rapidly becoming a classic began to change the production philosophy. Working with other vegetables, bruschette, toasted in Tuscany despite its relatively recent introduction into the region’s wines. An inky ruby in tonality, it features a bread with garlic and olive oil, sometimes powerful nose of warm red and blackberry fruit, licorice, and cinnamon, all of great expansion and penetration. Stefano Chioccioli, a well-known consulting enologist and covered with liver pate, anchovy paste or Sumptuous and vibrant, the creamy texture, impeccable definition, density and depth make this a wine which is olives, and beans “Uccelletta” style, mine- agronomist, he decided to plant new vineyards at a density of strone soup with boiled beans, cooked in already superbly pleasurable, but a sure bet for another 15 years of hedonistic drinking.” 4,200 vines per acre. This has enabled them to dramatically oil, with tomato sauce and sage. Also famous are the legendary bistec- reduce yields and boost color extraction and concentration in ca fiorentina, beefsteak cooked rare, without salt, and flavored with herbs, and the wines. Florentine style tripe, covered with toma- to sauce and an abundant sprinkling of Today, Pratesi produces rich, flavorful and elegant wines in grated parmesan cheese. Game dishes keeping with the best traditions of Carmignano. include boar and rabbit with their typical sauces. The most common cheeses are pecorino and ricotta. Desserts are simple and include can- tucci, almond cookies often dunked in Vin Santo and schiacciata fiorentina, a pastry covered with vanilla sugar and fla- vored with lemon.

According to the renowned wine writer Robert M. Parker Jr., “Winebow is one of America’s most successful and well-known importers/ distributors of fine wines. Leonardo LoCascio, who has never been content to rest on his laurels, continues to explore

IMPORTED BY WINEBOW INC., NEW YORK, NY ’s backwaters, discovering increasingly intriguing wines from areas outside the two renowned viticultural regions of Tuscany IMPORTING AND DISTRIBUTING PREMIUM WINES & SPIRITS FOR MORE THAN 25 YEARS and Piedmont. LoCascio has pressed his producers to move away from interventionalistic winemaking, toward more natural bottling and less traumatizing wine producing techniques. To his credit, he has never hesitated to represent producers who may 1.800.WINEBOW • WINEBOW.COM have only a handful of cases to sell, recognizing there is always a healthy market place for high quality, limited production wines from unknown producers.” The History of BEHIND THE Carmignano’s WINES Scenes Wines Fabrizio Pratesi Pratesi’s Owner Carmignano DOCG wine is produced exclusively in the The Pratesi family has been making wine areas of Carmignano and , two small Wines in Italy since the early 1980’s. Fabrizio medieval communes located in the province of Prato, a few LOCOROSSO IGT ROSSO TOSCANO CARMIGNANO DOCG Made from 90% Sangiovese and 10% Merlot, hand harvested in early October. After Made from 70% Sangiovese, 20% Cabernet Sauvignon and 10% Merlot from Pratesi took over the family winery in 1997, miles northwest of Florence, in Tuscany. crushing, the grapes are macerated with the skins for 20 days to further enhance extremely low yield vines (1 bottle per plant). After an extended maceration period seeking to produce a new breed of top-notch, refined wines from The Carmignano area was recognized as one of Europe’s color and tannin extraction. After fermentation, the wine is aged in barriques for 4 of 25 days, the wine is transferred into barriques where malolactic fermentation is

first controlled wine zones by the Grand Duchy of Tuscany, months. The wine is usually bottled 12 months after the harvest. Locorosso’s nose is carried out. The wine is aged in barriques for 20 months before being filtered, bot- Carmignano. He hired one of Italy’s most renowned winemakers, intensely fruity with spices and sensational volume. It is mellow and supple in the tled, and cellared for an additional 6-12 months. Pratesi’s Carmignano is deep ruby Cosimo III De’ Medici, in 1716. mouth, with sweet tannins, solid structure and full body. red in color, with warm and vibrant aromas of ripe berries and leather. Its bouquet is Stefano Chioccioli, and replanted his vineyards at extremely high den- Carmignano was included in the Chianti appellation from ample and complex, with delicate notes of vanilla and licorice. A sustained acidity sity (more than 10,000 vines per hectare). He also built a state-of-the makes it lively in the mouth, with pleasant spicy nuances adding 1932 to 1975, until it was officially granted its own DOC status extra layers of flavor. It is a delicate yet defined wine, with mouth- art winery that is equipped with the latest in winemaking technology. in 1975. Its outstanding quality and refined style was further coating tannins that fill the palate with supple softness. Today, Fabrizio has successfully realized his dream, as the many recognized in 1998, when it received DOCG status. CARMIONE IGT accolades bestowed on his wines attest. Fabrizio travels tirelessly What sets Carmignano apart from other Sangiovese-based Unlike in many other areas in Tuscany, Cabernet and Merlot have tuscan wines is the inclusion of Cabernet, which was brought been planted in Carmignano for almost two centuries. It is not a around the globe to promote his wines and tell the fascinating history surprise, then, that these varietals have been blended together from France and planted here by the Medici family in the of Carmignano’s wines. to create Carmione, the house’s top tier red. A classic blend of 18th century. In fact, Carmignano and Pomino are the only 60% Cabernet Sauvignon/Franc and 40% Merlot, Carmione is areas in Tuscany where Cabernet and other french varietals a great example of the outstanding results that these vari- Stefano Chioccioli etals can achieve in the Carmignano area. The vineyards are considered almost as native as Sangiovese. When young, Winemaker were planted in 1995 facing southwest, allowing for Carmignano is intensely ruby red in color, providing aromas optimal ripening of the grapes. The careful, manual har- Stefano Chioccioli is one of Italy’s most vest in small containers ensures that only the healthiest of dark fruits, coffee and spices. An excellent pairing with active and appreciated consulting winemak- grapes reach the soft press to gently extract the juice. roasted meats and game, Carmignano has a supple, rich After fermentation, the wine spends 18 months in 225 ers. A Tuscan-born agronomist and enologist body that will ensure years of satisfying drinking. liter French barriques, then ages in bottle for six months who was educated in Florence, Stefano gained invaluable experience before release.

while working at Ruffino, where he learned from the legends of mod-

ern Italian winemaking: Giacomo Tachis and Franco Bernabei.

He currently consults for dozens of Italian wineries, including the

prestigious properties of Allegrini, Fanti, I Giusti e Zanza, Pratesi and

Tua Rita.

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