#GDPandThePig
Produced in what we now call the Terra di pisa, close to Pisa, along the road from Volterra, which is a lovely town well worth a visit if you find yourself int he area.
100% Sangiovese with some barrique influence still obvious, though today this is aged in 25 hl botte and some second passage barrique. Vineyards are around 200meters, which while not that high is fairly high for the region, which is close to sea, benefiting from maritime influence. The soil also has some maritime influence, with a large percentage of clay and some calcareous soil offering a bit of freshness.
This is very 1999 and typical of the region with lots of fruit, but not huge complexity. The acidity here though is superb, probably too high for many but for me it’s downright mouthwatering and perfect with tomato sauce based dishes. We had with eggplant parmigiana and it was a super pairing.
Started off a bit simple with some caramel and wood inflected aromas over rather earthy fruit. With air the nose freshens somewhat, never fully losing the earthy core though gaining dried mushroom, new leather, red currant and pleasantly spicy red cherry fruit.
After about 90 minutes this comes alive, gaining a certain degree of plushness on the rather well endowed fruity palate. The acidity here is terrific, this remains so fresh juicy and bright, and while it’s shows real succulent length, that is largely a function of the acidity. But there is terrific red cherry fruit lingering on the palate. The tannins have mostly gone, though there is a touch of wood tannin still here. The flavors follow the nose, earthy, spicy, lots of dried herbal under currents, and the plump fruit from clay soils and plenty of heat. Neither complex, nor simple, just a well aged, richly fruited, and pleasantly proportioned bottle of aged Sangiovese. There is a thread of salinity that is woven throughout the palate here, which really adds to the appeal this offers.
Produced in what we now call the Terra di pisa, close to Pisa, along the road from Volterra, which is a lovely town well worth a visit if you find yourself int he area.
100% Sangiovese with some barrique influence still obvious, though today this is aged in 25 hl botte and some second passage barrique. Vineyards are around 200meters, which while not that high is fairly high for the region, which is close to sea, benefiting from maritime influence. The soil also has some maritime influence, with a large percentage of clay and some calcareous soil offering a bit of freshness.
This is very 1999 and typical of the region with lots of fruit, but not huge complexity. The acidity here though is superb, probably too high for many but for me it’s downright mouthwatering and perfect with tomato sauce based dishes. We had with eggplant parmigiana and it was a super pairing.
Started off a bit simple with some caramel and wood inflected aromas over rather earthy fruit. With air the nose freshens somewhat, never fully losing the earthy core though gaining dried mushroom, new leather, red currant and pleasantly spicy red cherry fruit.
After about 90 minutes this comes alive, gaining a certain degree of plushness on the rather well endowed fruity palate. The acidity here is terrific, this remains so fresh juicy and bright, and while it’s shows real succulent length, that is largely a function of the acidity. But there is terrific red cherry fruit lingering on the palate. The tannins have mostly gone, though there is a touch of wood tannin still here. The flavors follow the nose, earthy, spicy, lots of dried herbal under currents, and the plump fruit from clay soils and plenty of heat. Neither complex, nor simple, just a well aged, richly fruited, and pleasantly proportioned bottle of aged Sangiovese. There is a thread of salinity that is woven throughout the palate here, which really adds to the appeal this offers.
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