Tasting Notes

94
Vinous Ian d'Agata - 01 Sep 12
(an 80/20 blend of sangiovese and cabernet sauvignon; 14% alcohol): Opaque dark red. Very fresh sangiovese aromas of red berries, flint and tea leaf. Fresh and elegant in the mouth, with pretty redcurrant, red cherry and cinnamon flavors. The very long finish features peppery tannins, lingering juiciness and lovely saline tang. This is the best-ever Perlato del Bosco at a similar stage of development. Owner Stefano Frascolla told me that Perlato, which started life as a monovarietal sangiovese and then became a blend with the 2002 vintage, is now back on the road to becoming a 100%-varietal sangiovese again. The first comeback vintage made entirely from sangiovese will be the 2012, and this wine is likely to spend only 10 to 12 months in oak, instead of the current 14.
Drinking Date:
Tuscany Vineyard Fine Wine

Tuscany

Tuscany, a renowned wine region in central Italy, is famous for its high-quality Sangiovese-based wines. Key styles include Chianti, with vibrant acidity and red fruit flavours; Chianti Classico, known for greater depth; and Brunello di Montalcino, prized for its rich, full-bodied character and ageing potential. Tuscany also produces prestigious Super Tuscan wines that blend Sangiovese with international varietals like Cabernet Sauvignon. Top producers are Antinori, for Tignanello; Castello di Ama, for Chianti Classico; and Biondi-Santi, for Brunello.