Product Review
This delightful red from Valtenesi D.O.P. in Brescia near Lake Garda is heady and smoky with bitter cherry and rich plum notes. It is robust with a mouth-coating texture complemented by characterful rustic tannin.
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.
A large agricultural area, Lombardia produces a significant amount of wine, more in fact than nearby Trentino-Alto Adige or Marche. Due to the viticultural centers being so distant both in terms of geography and style, its identity has been hard to pin down. For this reason and the fact that so much is consumed locally, it doesn't at the minute, receive quite the voice abroad, as it deserves. The sub-regions of Franciacorta, Valtellina, and Olrepo Pavese represent the regions highest quality wine.
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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.
