Toscana IGT Ampelio 2018 La Torre

0,75 ℓ
91
91
15,50 €
11,50   (15,33 €/L)
incl. VAT and taxes   
- +
Type of wine
Red
Body
Robust
Aging in barrel
Medium
Aromas
Floral
Ideal with
Red meat, First courses, Meat ragout
Region
Italy, Tuscany
Availability
Available immediately
Order now to get it before Wednesday, October 27th.
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Luca Gardini
2018
91/100
full name
Toscana IGT Ampelio 2018 La Torre
New
appellation
Toscana
vintage
2018
dosage
Dry
country
Italy
region
Tuscany
grape
Alicante 40%, Ciliegiolo 30%, Sangiovese 30%
aging
Oak barrel
format
0,75 L
aromas
Spring flowers, Wild berries, Mediterranean scrub
alcoholic content
14 %
temperature
16-18 ℃
Sulfites
Contains sulfites
Average Rating
3,21 / 5
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Product rated by 52 users

Description

#1 World Sommelier 2010
Luca Gardini
An interesting blend, with a nose of corns and balsamic, of eucalyptus. The mouth is thick, nice sapidity and tension, with a closure on fruity notes.

A fine blend of 40% Alicante, 30% Sangiovese and 30% Ciliegiolo, obtained from vineyards located on the hill overlooking the hamlet of Sant'Angelo in Colle, south of Montalcino, gives life to this magnificent red. The vineyards enjoy a southern exposure, which guarantees perfect ripening of the bunches, and are arranged in natural terraces protected from the sirocco and north winds from the Poggio dell'Arna and Poggio Civitella.

The harvest, strictly manual, takes place in mid-September and is preceded by green pruning and mechanical processing of the soil. Only the best grapes, the most mature and the healthiest are chosen for the production of this wine and, after a maceration of about twenty days, with the indigenous yeasts of the same grapes, there are the stages of maturation and refinement, the first lasts 12 months in small barrels and the second, one month in bottle.

Ruby red in the glass, Ampelio has an intense aroma with hints of spring flowers and Mediterranean scrub spices. The taste is fragrant, pleasantly spicy, with notes of berries and a persistent aftertaste.

An evocative wine like few others, you will find it particularly interesting in combination with tagliatelle al ragù, as well as a second course based on red meat, preferably grilled.

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