2016
Sipp Mack Osterberg Riesling Grand Cru
750ml
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2018 Bocelli Sangiovese 750ml

2018 Bocelli Sangiovese

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For over 130 years, Andrea Bocelli’s family has made small-batch Italian wines on their Tuscan farm. Now, with this clean and vibrant Sangiovese, they have created a fantastic, everyday staple to share with the world. Unoaked yet lush, this Tuscan classic positively sings with dark cherry, black tea, and berry compote. A touch of graphite and soy add to the juicy, crowd-pleasing palate.

Color: Dark ruby and purple hues
Nose: Abundant dark cherry and cranberry
Palate: Ripe, bright, red fruit with integrated tannins and balanced acidity
Finish: Clean and juicy
Vineyard Location: Toscana IGT, Tuscany
Vineyard Size: 100 hectare
Varietal: 100% Sangiovese
Farming Practices: Grapes hand-harvested and dry-farmed; no pesticides or chemicals used
Elevation: 250 m.
Soil: River stones and chunks of quartz
Maturation: bottled for 6 months
- Winemaker's Notes

Producer: To be added
Website:

Condition/Note:
Price: $18.99
Sale Price: $14.99

Availability: 23

Available Vintages:
2015(750ml)  2018(750ml)  


Varietal: Sangiovese
By far the most significant variety in central Italy, it is the main grape in 25 of Tunscay’s 42 DOCs and also the backbone to the region’s most highly acclaimed wines. It’s capacity to adapt and evolve according to its suroundings is partly why it has acquired so many clones and synonyms. In Chianti Classico it is often referred to as "Sangioveto", while in the towns of Montalcino and Montepulicano (not related to the variety grown in Abruzzo) it goes by "Brunello" and "Prugnolo Gentile" respectively. Other synonyms include "Morellino" in southern Maremma, and "Nielluccio" in Corsica. With this in mind it is no surprise there is such variety in styles, varying from light young wines like Chianti Classico all the way through to gloriously rich and powerful Brunellos that can benefit from decade or more bottle maturation. Sangioveses that see little to no oak, typically show bright, tart red fruit of cherries and redcurrants while olives, herbs, and meat juices are noted in more savory examples. The grape’s acidity makes it a good accompaniment to food which is also high in acidity. Tomato based dishes and a great variety of Italian cuisine can pair incredibly well.

Country: Italy
With vines stretching from its most southerly Mediterranean islands all the way to the foothills of the Alps, Italy has, just behind France and Spain, the most land under vines and exports more than any other country. With dozens of regions,and an even greater number of indigenous varieties particular to those regions, understanding all of Italy's wine can be a thoroughly exciting but lifetime long challenge. The most popular regions include; Piedmont, the home of Nebbiolo, Barbera, and Muscato, to name a few; Tuscany, known for Sangiovese, particularly in the Chianti area and the town of Brunello; And thirdly the Veneto, for its Prosecco and Pinot Grigio. Southern Italy's regions; Abruzzo, Campagnia and Puglia, not to forget the islands of Sicily and Sardinia are a great source of food-friendly and very affordable wines.

Region: Veneto
Located in north east Italy, Veneto is one of Italy’s major wine regions. Pinot Grigio and Gargenega are the two most popular white varieties and account for most of the region's still wine. Meanwhile, Prosecco, made in the hills of Conegliano, is responsible for the country’s most popular sparkling wine. Tucked away in the foothills of the Lessini Moutains north of Verona, Valpolicella and Amarone della Valpolicella are responsible for making some of the country’s most famous fine wine.

Sub-Region:

Type: Red
Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used. Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.