Chianti wine, based on specifications of 1700, which allowed the addition of white grapes, over time has become an easy wine to sell, with few pretensions and rounded.
Marketed in classic bottles, using carts going around the country, this was on every table in Tuscany.
The rebellion in this situation has given rise to the Super Tuscan, Incisa della Rocchetta, originally from Piedmont, meets the family of Gherardesca, owner of almost the entire sea coast of Tuscany, a daughter married and start the rehabilitation of these territories, mostly marshes and paves the way for the production of wine, Tenuta San Guido, Sassicaia was born.
Tachis James, a young winemaker, introduced new techniques of aging, also starting to use steel.
During a blind tasting, along with many Bordeaux wines, Sassicaia became world famous. Robert Parker found himself in front of a table wine clearly superior to many French noble, was born The term Super Tuscan.
The qualities of these wines are: they have nothing to envy the French wines and have changed the taste of the Italians.
defects of these wines are great confusion in the market for the overcrowding of IGT and a certain homogenization of taste, tending to an American standard.
With the birth of this new wave, the specification of the Chianti region had become more elastic, but these large producers continued on their way, producing table wines and IGT, but it was also improves the Chianti wine began to be produced with greater care.
The Super Tuscan can be divided into three main categories: • Wines
products all based on Sangiovese, puts it this way than the territory.
• Wine produced with Sangiovese and other red Bordeaux grape varieties and international, such as Cabernet and Syrah.
• Wine produced only with international grape varieties.
Now for the Super Tuscan tasting of four in this landscape of 2001:
Sezzana the Spinetta 2001 IGT Toscana (Sangiovese 100%)
No filtering and clarification, very little work in the vineyard, all barrel first pass, malolactic in barrel, very low yields per plant. Color impenetrable, still alive, ruby \u200b\u200bred, intense nose, balsamic vinegar, and toasted marmellatoso. The mouth entry and great power, no tannins prevalent, extensive use of the barrel. 14% of alcohol by volume, acidity, the wine still maintains that even after 10 years. Vineyards of 30/35 years, the grapes harvested and transported to Piedmont for the vinification process, after the barrel back to steel.
Piastraia Michele Satta Bolgheri DOC 2001 (Cabernet Sauvignon, Merlot, Sangiovese and Syrah)
No filtering, a company located in Castagneto Carducci, ruby \u200b\u200bred, nose over the end of the previous hints of tobacco. In the mouth the tannins feel, but are integrated in taste, lively little wine. The Cabernet Sauvignon is still very prevalent on the nose, 13.5% of alcohol by volume, 12 months in barrique.
Poliziano Le Stanze Toscana IGT 2001 (Cabernet Sauvignon 65%, 30% Merlot, Sangiovese 5%)
Twenty days of soaking, dark and not very bright, tending to brick, fine and intense nose, herbaceous scent still standing by the glass, the less extensive wine list previous tertiary aromas, hints of spice and animal, much balsamic vinegar. In the mouth, young and fresh, fine tannins and long, wine ready, 14% of alcohol by volume.
Guado al Tasso Antinori Bolgheri Superiore 2001 DOC (Cabernet Sauvignon 60%, 30% Merlot, Syrah 10%)
nose with subdued tertiary aromas, hints of black cherry and laurel, broad palate, but lacks acidity and tannin, ripe wine , 14% of license strength by volume, 14 months in barrels, still very prevalent pepper to taste.
In conjunction with these four great wines we are brought a plate of paccheri sauce with pine nuts.
I really liked the first wine, because of the varietal as the last and in anticipation of what will still be able to give. Hello
GB
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