Grifi Toscana I.G.T. 2015

Total Page：16

File Type：pdf, Size：1020Kb

GRIFI TOSCANA I.G.T. 2015 This risk-rewarding wine is for bullish producers only. In fact in 2014 Grifi was not produced due to adverse climate conditions. An incredible blend where Sangiovese’s freshness prefectly merges with the Cabernet Sauvignon’s backbone. Another fine example of a great blend for ageing. 2015 VINTAGE PASSIONATE like the radiant sun of this vintage... Harmonious wines, warm and charming, on the canvas, the marriage between light and matter. The variable weather conditions of this vintage, with the right timing, enabled us to make powerful, yet elegant wines. TASTING NOTES The assembly of two tardive varieties in a typical warm Tuscan vintage gives an extraordinary character to this wine. On the nose, the wine reveals notes of green spices, leather and tobacco. Pleasantly elegant with seamless tannins, the 2015 Grifi shows hints of umami and undergrowth on the palate. The finish is endless and succulent. VINEYARD GRAPES 53% Sangiovese, 47% Cabernet Sauvignon. SOIL TYPE Sedimentary soils of marine origin from the Pliocene (3-5 million years ago) with the alternation of clay, loam and calcareous sand. The Cabernet Sauvignon grows on the same type of soil, but richer in more recent fluvial pebbles. VINEYARD SPECIFICS The plants are from 11 to 18 years old. The vines are guyot and cordon-trained at an altitude of approximately 300 metres a.s.l. / 984 feet a.s.l. and grow at a density of 2,564 - 5,682 plants / hectare (1,025 - 2,271 plants / acre). VINIFICATION HARVEST The Sangiovese was picked from the 10th to the 28th of September, the Cabernet Sauvignon was picked on October 6th. VINIFICATION Separate fermentation for the two varieties in stainless steel tanks with the use of indigenous yeasts. Alcoholic fermentation and maceration on the skins lasted up to 30 days, depending on the wine lots. The malolactic fermentation was completed in French barriques. AGEING 18 months in oak. Large oak casks and barriques for the Sangiovese, barriques for the Cabernet Sauvignon. ALCOHOL AND TOTAL PRODUCTION 14.5% - 14,500 bottles. AWARDS 2015 - 90/100 (WS) | 2015 - 92/100 (Suckling) | 2015 - 92/100 (Veronelli) 2015 - 92/100 (WE) | 2015 - 93/100 (Vinous) 2013 - 92/100 (Suckling) | 2013 - 90/100 (Decanter) 2012 - 90/100 (WS) | 2012 - 90/100 (WA) | 2012 - 90/100 (Suckling) 2011 - 92/100 (Veronelli) WWW.AVIGNONESI.IT.

Copy Link

Recommended publications

BUBBLES PINOT NOIR-CHARDONNAY, Pierre
Wines By The Glass BUBBLES PINOT NOIR-CHARDONNAY, Pierre Paillard, ‘Les Parcelles,’ Bouzy, Grand Cru, 25 Montagne de Reims, Extra Brut NV -treat yourself to this fizzy delight MACABEO-XARELLO-PARELLADA, Mestres, 'Coquet,' Gran Reserva, 14 Cava, Spain, Brut Nature 2013 -a century of winemaking prowess in every patiently aged bottle ROSÉ OF PINOT NOIR, Val de Mer, France, Brut Nature NV 15 -Piuze brings his signature vibrant acidity to this juicy berried fizz WHITE + ORANGE TOCAI FRIULANO, Mitja Sirk, Venezia Giulia, Friuli, Italy ‘18 14 -he made his first wine at 11; now he just makes one wine-- very well, we think FRIULANO-RIBOLLA GIALLA-chardonnay, Massican, ‘Annia,’ 17 Napa Valley, CA USA ‘17 -from the heart of American wine country, an homage to Northern Italy’s great whites CHENIN BLANC, Château Pierre Bise, ‘Roche aux Moines,’ 16 Savennières, Loire, France ‘15 -nerd juice for everyone! CHARDONNAY, Enfield Wine Co., 'Rorick Heritage,' 16 Sierra Foothills, CA, USA ‘18 -John Lockwood’s single vineyard dose of California sunshine RIESLING, Von Hövel, Feinherb, Saar, Mosel, Germany ‘16 11 -sugar and spice and everything nice TROUSSEAU GRIS, Jolie-Laide, ‘Fanucchi Wood Road,’ Russian River, CA, USA ‘18 15 -skin contact lends its textured, wild beauty to an intoxicating array of fruit 2 Wines By The Glass ¡VIVA ESPAÑA! -vibrant wines sprung from deeply rooted tradition and the passion of a new generation VIURA-MALVASIA-garnacha blanca, Olivier Rivière, ‘La Bastid,’ Rioja, Spain ‘16 16 HONDARRABI ZURI, Itsasmendi, ‘Bat Berri,’ Txakolina
[Show full text]
The Wine List
The Wine List Here at Balzem we have taken extra time to design a wine program that celebrates the artisans, farmers and passionate winemakers who have chosen to make a little bit of wine that is unique, hand-made, true to its terroir and delicious rather than making giant amounts of wine that all tastes the same to please the masses. Champagne, Sparkling and Rosé Wines. page 1 ~~~~~~ Light & Crisp White Wines. page 2 Medium Bodied & Smooth White Wines. page 3 Full Bodied & Rich White Wines. page 4 ~~~~~~ Light & Aromatic Red Wines. page 5 Medium Bodied & Smooth Red Wines. .page 6 Full Bodied & Rich Red Wines. page 7 and 8 ~~~~~~ Seasonal Selections. page 9 California Beauties, Dessert Wines . page 10 and 11 Cocktails & Beer. page 12 Champagne & Sparkling Wines #02. Saumur Rosé N.V. Louis de Grenelle, Loire ValleY – FR 17/glass; 67/bottle #03. Prosecco 2019 Scarpetta, Friuli – IT 57/bottle #04. Pinot Meunier, Champagne, Brut N.V. Jose Michel, Champagne – FR 89/bottle Rosé Wine #06. Côtes de Provence, Quinn Rosé 2019 Provence – FR 17/glass; 57/bottle #07. Côtes de Provence, Domaine Jacourette 2016 Magnum (1,5L) Provence – FR 73/Magnum 1 Light & Crisp White Wines On this page you will find wines that are fresh, dry and bright they typically pair well with warm days, seafood or the sipper who prefers dry, crisp, bright wines. The smells and flavors are a range of citrus notes and wild flowers. Try these if you like Sauvignon Blanc or Pinot Grigio #08. Verdejo, Bodegas Menade 2019 (Sustainable) Rueda – SP 13/glass #09.
[Show full text]
• Wine List • by the Glass Champagne & Sparkling
• WINE LIST • BY THE GLASS CHAMPAGNE & SPARKLING Elvio Tintero ‘Sori Gramella’ NV Moscato d’Asti DOCG 46 Piedmont, IT SPARKLING “Sori” means South-facing slope in Piedmontese Zonin Prosecco NV Brut 13 Veneto, IT Zonin NV Brut Prosecco 52 Veneto, IT Prosecco is style of wine as well as a recognized appellation Domaine Chandon ‘étoile’ NV Rosé 23 North Coast, CA Domaine Chandon NV Brut 65 CA Napa Valley’s branch of the famous Champagne house WHITE Enrico Serafino 2013 Brut Alta Langa DOCG 74 Cà Maiol Lugana, Trebbiano 11 Piedmont, IT 2018, Veneto, IT The Serafino winery was founded in 1878 Santa Cristina Pinot Grigio 14 Laurent Perrier ‘La Cuvee’ NV Brut Champagne 90 2017, Tuscany, IT The fresh style is from the high proportion of Chardonnay in the blend Mastroberardino Falanghina del Sannio 16 2017, Campania, IT Moët & Chandon ‘Imperial’ NV Brut Champagne 104 Cakebread Sauvignon Blanc 20 Moët & Chandon Grand Vintage 2012 Brut Champagne 180 2018, Napa Valley, CA Established in 1743 by Claude Moët Flowers Chardonnay 24 Monte Rossa ‘Coupe’ NV Ultra Brut Franciacorta DOCG 110 2016, Sonoma Coast, CA Franciacorta is Italy’s answer to Champagne Veuve Clicquot ‘Yellow Label’ NV Brut Reims, Champagne 132 RED Veuve Clicquot ‘La Grande Dame’ Brut Reims, Champagne 260 Tascante Etna Rosso, Nerello Mascalese 13 2008 This iconic estate is named for the widow who invented ‘remouage’ 2016, Sicily, IT Frederic Savart ‘L’Ouverture’ 150 Tua Rita ‘Rosso Dei Notri’ Sangiovese Blend 16 2016, Tuscany, IT NV Brut Blanc de Noirs 1er Cru Champagne Pra ‘Morandina’,
[Show full text]
Sangiovese & Vernaccia Di San Gimignano
TRUE ITALIAN TASTE The True Italian Taste project is promoted and financed by the Italian Ministry of Foreign Affairs and International Cooperation, carried out by Assocamerestero in collaboration with the Italian Chambers of Commerce abroad to strengthen and to protect the authentic Italian products. True Italian Taste is part of “The Extraordinary Italian Taste” program. As part of this project, ICCO Canada has been working on various initiatives since 2016 to highlight the authenticity, traceability, quality control, and certifications of authentic Italian foods. The goal is to inform Canadian food and wine lovers about how to identify an authentic Italian product, in order to make informed purchases and enjoy the unrivalled quality of genuine Italian products. ICCO CANADA ICCO Canada is a catalyst to developing business and cultural alliances among visionaries, entrepreneurs, and global organizations in Canada and in Italy. Great Italian Wines: Sangiovese and Vernaccia di San Gimignano TUSCANY - VITICULTURE • Italy’s oldest wine producing region • Etruscans in 8th Century BC • Terrain - 67% hilly • 4th most planted region (approx. 55,400 ha) • 6th in wine production 2019 (approx. 2.6 million hl) * - elevated quality profile - low yield vs vineyard in ha - lower compared to Italy’s average *Ref Istat TUSCANY WINE REGION • Producer of World class wines • 11 DOCGS, 41 DOCS, 6 IGT • Wine production: 85% Red/Rosé + 15% White • Sangiovese - most planted grape variety - Chianti, Chianti Classico, Brunello di Montalcino • Vernaccia di San Gimignano DOCG - the noblest of Tuscan white wines NOBLE HISTORY • Earliest record in 1276 - San Gimignano town’s archives • Mentioned in the Divine Comedy by Dante Alighieri (refers to Vernaccia) • stopping point to Rome on the Francigena in the Middle Ages and Renaissance • Favourite wine the of popes, kings and Lorenzo de Medici SANGIOVESE SANGIOVESE • One of the most important varieties in Italy and top 10 in the world • Most widely planted red grape variety in Italy - approx.
[Show full text]
Selachus Sangiovese - Cabernet Sauvignon Toscana Igt
SELACHUS SANGIOVESE - CABERNET SAUVIGNON TOSCANA IGT Our roots run throughout Tuscany. They stretch beyond the gentle hills, beyond the olive trees that stand as guardians of time. They are bound to the rosebushes, sentinels at the head of the vineyard rows entrusted with perceiving the aroma. Before history, before man. Our vineyards extend where there was once the sea, as the teeth and bones of ancient, fossil Selachus sharks found here show, and they draw on a powerful, relentless force. This extraordinary energy is transfused into the grapes, custodians of the emotions that our wine will awaken. Our passion is the devotion contained in every barrel that merges yesterday with tomorrow. Our wines, are witnesses of a unique and special history: they transport us through time. Grape Varietals: 80 % Sangiovese, 20 % Cabernet Sauvignon Vineyards: Ruppiano, in the municipality of Castelnuovo Berardenga, near Siena, in the Chianti Classico area Average age of the vines: 25 years Soil: clay-limestone with sand Harvest Period: end of September, manual harvest Vinification: fermentation, maceration for 15 days at a maximum temperature of 28 °C. After the malolactic fermentation, the wine is put in barrels with about 10% of new wood Alcohol Content: 13% by vol. Residual Sugar: 5 grams per liter Color: ruby red Aroma: ripe fruit, vanilla and liquorice Palate: silky tannins, good structure with an elegant finish Food Suggestions: meats, tagliatelle with mushrooms, game Serving Temperature: 17 °C Powered by TCPDF (www.tcpdf.org).
[Show full text]
88% Sangiovese, 12% Merlot VINEYARD SOURCES: Seven Hills, Stillwater Creek CELLAR TREATMENT: 100% Neutral French Oak PRODUCTION: 190 Cases ALCOHOL: 14.6% by Volume
AVA: Walla Walla Valley VARIETAL COMPOSITION: 88% Sangiovese, 12% Merlot VINEYARD SOURCES: Seven Hills, Stillwater Creek CELLAR TREATMENT: 100% neutral French oak PRODUCTION: 190 cases ALCOHOL: 14.6% by volume The deep red color is the first clue that our 2015 vintage is a classic new world Sangiovese. Black cherries and plums dominate the aroma, with hints of tobacco and spice. Take a sip and experience a mouthwatering explosion of those same flavors: black cherry, plum and black currants from the Sangiovese, with softer fruit and floral notes from the Merlot. The finish features fine smooth tannins, lingering fruit, herbs and light tobacco overtones. This wine will pair beautifully with any red-sauced pizza or pasta dish. Salute! 2015 was a record hot year in Eastern Washington, perfect for ripening Sangiovese. The fruit arrived from Seven Hills Vineyard in the Walla Walla Valley on September 23. Primary fermentation in stainless steel fermenters took 10 days, and after pressing the wine went into neutral French oak barrels for aging. The wine was racked twice and blended before bot- tling with Merlot from famed Stillwater Creek Vineyard to add a bit of smooth body and depth. Bottle aged for nine months before release, this wine is ready to enjoy now and will age well for several years to come. HOLLYWOOD HILL TASTING ROOM | OPEN DAILY AT NOON | 425-892-2964 WAREHOUSE DISTRICT WINERY & TASTING ROOM | OPEN FRI—SUN | 425-483-8600 SODO TASTING ROOM | OPEN THUR—SUN | 206.922.3371 LEAVENWORTH TASTING ROOM | OPEN AT 11 AM DAILY | 509-888-5629 .
[Show full text]
Barbera Linsteadt Vineyard Amador County
2014 Barbera Linsteadt Vineyard amador county Among the pioneers who introduced Sangiovese to the New World, the Gullett family is renowned for making “California’s Best Sangiovese.” In 1985, they set out with the singular goal of making Vino Noceto California’s premiere Sangiovese producer. From just three producing acres and 110 cases in their inaugural 1990 vintage, they now farm over 25 acres and produce 10,000 cases per year, including ten different Sangioveses, a frizzante Moscato, an old vine Zinfandel, Barbera, and Pinot Grigio. Barbera, the third-most planted red grape in Italy, is one of California’s most up-and-coming grape varietals. The Linsteadt Barbera is known as a food-friendly and approachable wine. The wine is full-bodied with good acid and structure, soft, silky tanins, and a long finish. Vineyards The Linsteadt Vineyard, located in the Shenandoah Valley, CA, was planted in 1973 by Don and MaryLou Linsteadt. The property is 34 acres in total, planted with Zinfandel, Petite Sirah, Grenache, and of course, Barbera. After ripping out some older Zinfandel vines, the plot was replanted in the Clone 6 of Barbera, known for producing a more full-bodied, rustic, old- world Barbera. Vino Noceto receives these plantings for our Barbera. Winemaking The fruit was cold soaked for 1 to 2 days followed by fermentation for 15 days at 64°-78° Fahrenheit in submerged cap fermentation stainless steel tanks which favor a fruit-forward, gentle extraction of flavors. Aged 22 months in French oak barrels, 40% new. the Wine Harvested Sept 19, 2014 The 2014 Linsteadt Barbera displays bright aromas of blueberry and raspberry, with a touch pH 3.63 of earth, spice and vanilla.
[Show full text]
2019 Rosé (Sangiovese & Barbera)
(Sangiovese & Barbera) Estate2019 Grown Rosé Mokelumne River | Lodi Appellation Tasting Notes This dry Italian style rosé bursts with fruity aromas of cherry, bright strawberry and lemon. It is a refreshing and lively wine balanced by a mouth-watering acidity and a lingering tropical finish. Vineyard Notes The advantage of having your own vineyard is have the abil- ity to control how the vineyard is managed. In the case here, we do the practices we feel create the best possible fruit able to come from the vineyards. It is shoot thinned, crop thinned, and leaves are pulled. Aaron Shinn manages our vineyard and complies with all winemakers suggestions. It is within the Mokelumne River Sub AVA of the Lodi Appellation. Soil is a somewhat sandy well drained soil, cool windy environment. The vines are trellised along a vertical shoot position system. Winemaking Notes This Estate Rosé was a saignée of both the Sangiovese and Barbera. Saignée means that the wine was hand picked for a red program and the bleed off from the sorting table was taken and treated like a white wine with a cold settling and a long cold fermentation. The juice was racked and fermented in a stainless steel tank. After a long cool fermentation to preserve aromas, the wine was racked and held cold until it could be finished for an early bottling to maintain freshness and liveliness. Vintage: 2019 Grape Varietals: Sangiovese (50%) Barbera (50%) Appellation: Mokelumne River | Lodi Appellation Vineyard: Estate Grown TA: 7.65 g/L pH: 3.04 Harvest Date: 9/4/2019 Aging: Stainless Steel Tank Fermentation: Inoculated Bottling Date: 12/4/19 Residual Sugar: 0.48% Alcohol %: 12.32 Cases: 593 oakfarmvineyards.com 23627 N.
[Show full text]
Cantina Del Morellino | Cala Civetta Sangiovese Toscana
Cala Civetta Sangiovese Toscana IGT Cantina del Morellino is our favorite Tuscan cooperative. It is a family-owned, inter- connected network of exceedingly small growers, virtually all of them multi- generational and married to the land. Chief enologist Paolo Caciorgna is a master Winemaker: Paolo Caciorgna of his craft, and one of the true experts in native Tuscan varietals. Here, his Generation: 2nd Sangiovese and Alicante blend provides a pleasing melange of tart, dried cherry and liquid smoke, along with a faint chalkiness and a finish that is pleasingly dry and briny. WINEMAKER BIOGRAPHY Located just inland from the Tuscan coastline, the Cantina del Morellino is a true co-op that distributes profits to its 170 participating families. The average land holding is tiny - just 3 hectares - and sustainable farming remains the undying mantra. ENOLOGIST Paolo Caciorgna TASTING NOTES Color Light ruby Nose Dark cherry, with a hint of chalk and earth Palate Vibrant and tangy cherry, with a hint of smoke Finish Pleasantly dry, medium finish VINEYARD & VINIFICATION Vineyard Location Toscana IGT, Tuscany Vineyard Size 5 ha Varietals List 90% Sangiovese 10% Alicante Farming Practices Organically farmed (non-certified), dry-farmed, and picked by hand Elevation 250 m Soils Sandy and stony soil Maturation Summary Bottled for 3 months Alcohol 13.0 % Acidity 5 g/liter Residual Sugar 2.5 g/liter Annual Production 50,000 bottles REGION TUSCANY One of the most recognizable regions in the world, Tuscany has an enological history dating back to the era of the Etruscans. Like Piedmont, Tuscany’s daily life is interwoven with its food and wine… In sum, vino is a daily facet of the Tuscan lifestyle.
[Show full text]
White Wines Red Wines
First Name: ______________________Last Name: ___________________ Red Wines Email: ____________________________ Barbera “Texas High Plains AVA” 2017 $9/$35 Our Texas High Plains Barbera is made in the style of the Old World hills from White Wines whence it came. Bright, fresh and delicious, redolent of strawberries in the nose, this drop brims with boysenberry and blackberry in a light to medium- NV “Effervesce” Sparkling Brut $8/$32 bodied glass of yum, gliding into a crisp cherry jolly rancher finish. 100% “Bubbles call for celebration!” A delightfully fun and sassy glass of bubbles. Barbera Citrus, pear and floral aromas with a hint of yeast. The fine mousse brings forth SCS “Texas” 2017 $8/$32 the light citrus, smooth and round in the mouth. 74% Chardonnay, 8% Willem’s signature blend of Sangiovese, Syrah and Cabernet Sauvignon is built Sauvignon Blanc, 8% French Colombard, 4% Viognier, 4% Muscat Canneli to extract everything these beautiful varietals have to offer. The pretty, elegant Miscellany “Texas” 2016 $8/$32 nose, redolent of raspberries and blue fruit, kissed by earth and spice gives on to a round well-balanced mouth brimming with red and blue fruits, mocha spice This enigmatic white blend tickles the senses. Golden yellow in color, the wine and relaxed tannins. 50% Sangiovese, 25% each Cab & Syrah possesses a layered bouquet, and stands out for its complexity and concentration combined with a soft elegance and mineralic structure. 40% Cabernet Sauvignon Estate “Texoma AVA” 2015 $9/$36 Rousanne, 15% Gewurtztraminer, 15% Riesling, 10% Chenin Blanc, 10% 4R’s latest signature red vintage exemplifies the power of our land.
[Show full text]
Pilot Scale Fermentations of Sangiovese: an Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts
fermentation Article Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts Cristina Romani 1, Livio Lencioni 1 , Alessandra Biondi Bartolini 2, Maurizio Ciani 3 , Ilaria Mannazzu 4,* and Paola Domizio 1,* 1 Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; [email protected] (C.R.); livio.lencioni@unifi.it (L.L.) 2 R&D Wine and Sensory Consultant, 51017 Pescia, Italy; [email protected] 3 Department of Life and Environmental Sciences, Polytechnic University of Marche, 60121 Ancona, Italy; m.ciani@staff.univpm.it 4 Department of Agriculture, University of Sassari, 07100 Sassari, Italy * Correspondence: [email protected] (I.M.); paola.domizio@unifi.it (P.D.) Received: 30 May 2020; Accepted: 22 June 2020; Published: 30 June 2020 Abstract: The production of wines with peculiar analytical and sensorial profiles, together with the microbiological control of the winemaking process, has always been one of the main objectives of the wine industry. In this perspective, the use of oenological starters containing non-Saccharomyces yeasts can represent a valid tool for achieving these objectives. Here we present the results of seven pilot scale fermentations, each of which was inoculated with a different non-Saccharomyces yeast strain and after three days with a commercial Saccharomyces cerevisiae starter. The fermentations were carried out in double on 70 L of Sangiovese grape must, the most widely planted red grape variety in Italy and particularly in Tuscany, where it is utilized for the production of more than 80% of red wines. Fermentations were monitored by assessing both the development of the microbial population and the consumption of sugars at the different sampling times.
[Show full text]
2019 Della Mina Sangiovese Barbera
2019 DELLA MINA SANGIOVESE BARBERA STORY BEHIND THE WINE While the Barossa is renowned for its German heritage there is an important Italian influence too. When the Della Mina family emigrated to South Australia from Italy in the 1930s, they were joined in marriage to the Lindner family, an enduring bond was forged GEOGRAPHICAL based on a mutual love of family, farming, food and wine. INDICATION Barossa Valley THE WINERY GRAPE COMPOSITION 72% Sangiovese and 28% The Lindner family of Langmeil Winery has been immersed in the Barossa’s culture of Barbera, co-fermented. farming, food, wine and community for six generations. Their commitment to quality in all aspects is unwavering and any wine that bears the Langmeil name represents the OAK TREATMENT family’s pursuit of excellence in wine and community. Seasoned French oak TIME IN OAK WINEMAKER’S NOTES Twenty-two months 2019 VINTAGE REPORT VINE AGE 2019 was the smallest vintage in twenty years due to a drier 10 year old Sangiovese than average growing season with spring frosts. What little and 8 year old Barbera fruit there was ripened quickly in the hot, dry conditions of vines January and February, with a mad rush to pick before sugar levels became excessive. On the plus side, the lack of rainfall SUB REGIONAL meant there was no disease pressure this season. The reds SOURCE will be bold, dark, rich and long-lived. Sadly, they will be in Stockwell and Lyndoch very short supply. YIELD PER ACRE Colour: Medium to deep crimson with pink hues. Sangiovese 3 tonnes and Aroma: Lifted red fruits and dried rose petals entwine with Barbera 0.5 tonnes per acre savoury notes and a hint of white pepper.
[Show full text]