Region Details
Tuscany dominates the scene, and the wines of chianti remain, in most eyes, the archetypal winestyle. From a low point in the 1970s chianti has improved almost beyond recognition, through a combination of better clones of Sangiovese, more thoughtful blending (Cabernet Sauvignon is now officially sanctioned) - or stand-alone varietals -, reduced yields and better cellar techniques. Its smaller but more powerful brother Brunello di Montalcino has enjoyed immense popularity, and the 'other' Tuscan classic Vino Nobile is doing well. Times are once again good! To the west things are really moving, with almost every day a new winery, vineyard or label announced in Bolgheri or in the Maremma. These are often blends of Bordeaux varieties, serious and influential new-wave wines. Umbria has not shared quite the same limelight yet there are fascinating wines here. And in Abruzzo and Marches great strides for quality have been made.
Vintage Notes
1996 - Italy
A cool summer and rain throughout much of September took the edge off the year for chianti and brunello producers and the wines are, in the main, light and forward. Nevertheless some fine riservas, elegant and expressive, were produced. In Piedmont conditions were similar but the later ripening vines were better able to shrug off the September rain to ripen well into October. Both Barbaresco and Barolo witnessed a number of very fine wines, firmly structured and slow to evolve, but with considerable potential. For fans of Nebbiolo, this is a collectors' vintage.
Grape Variety
The most important red grape of Tuscany where it provides the heart of chianti and vine nubile di montepulciano wines. Its Brunello clone is solely responsible for the brooding Brunello di Montalcino. Wines from Sangiovese are frequently medium-weight, relatively light in colour and with light tannins. Acidity is pronounced and the grape gives a cherry and herb note. Its lightness has encouraged many producers to add Cabernet sauvignon to beef it up, a practice now authorised for Chianti. Others have chosen to restrict yields to stiffen its resolve, often ageing in new oak barriques to add smoky complexity.
The Brunello clone is solely responsible for the brooding Brunello di Montalcino. Unlike the medium-weight, relatively light chianti variant, Brunello packs a punch in terms of colour, depth and tannins. Acidity is pronounced and the grape gives a meaty note. Oak ageing adds complexity and the wines are famously long-lived.
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