Gian Annibale 2018
IGT Toscana, Tenuta del Terriccio, 750 ml
| Grape variety: | Petit Verdot, Cabernet Sauvignon |
| Producer: | Castello del Terriccio |
| Origin: | Italy / Toscana / Montescudaio |
Description
"Gian Annibale is an ambitious and at the same time sentimental project. It is a tribute to the successful and passionate life of my uncle Gian Annibale, in whose footsteps I had the privilege to follow in managing the Castello del Terriccio winery." Quote Vittorio Piozzo di Rosignano. More than 20 years ago, Gian Annibale Rossi di Medelana Serafini Ferri had the idea of developing a vineyard in Tuscany in close cooperation with a French winegrower, to plant the Petit Verdot grape variety. With the vineyards Addis and Tregge, together about 2 hectares in total, he had found the optimal parcels to bring out the special characteristics of the Petit Verdot; lots of fruit, spice, tannin, acidity and complexity. With the Gian Annibale wine, the only the only nephew and today's director of the winery Vittorio Piozzo di Rosignano and oenologist Carlo Ferrini have succeeded in fulfilling the vision of Gian Annibale's vision of creating a new, great blend with the main grape variety Petit Verdot. Married with Cabernet Sauvignon, this exceptional wine shows with a fragrant and spicy bouquet, with redcurrants and blueberries in the foreground and a hint of black pepper. The palate is clothed in an elegant yet dense texture, paired with a spicy note reminiscent of tobacco and juicy dark berries and refined and silky tannins. To Gian Annibale!
Attributes
| Origin: | Italy / Toscana / Montescudaio |
| Grape variety: | Petit Verdot, Cabernet Sauvignon |
| Label: | Vegan |
| Ripening potential: | 5 to 15 years after harvest |
| Drinking temperature: | 16 to 18 °C |
| Food Pairing: | Châteaubriand, Filet Wellington, Saddle of lamb fillet with herb jus, Roast saddle of venison |
| Vinification: | fully destemmed, fermentation in steel tank, Pumping over |
| Harvest: | hand-picking, in small boxes |
| Maturation: | in tonneau, in partly new and used barriques/ Pièces |
| Bottling: | no filtration |
| Maturation duration: | 24 months |
| Volume: | 15.0 % |
| Note: | Contains sulphites |
Castello del Terriccio
Castello del Terriccio is one of the largest agricultural estates in Tuscany (Province of Pisa) with its own microclimate. The approximately 1700 hectares extend from the northern end of the Maremma to the Tyrrhenian Sea. The vineyards enjoy a south-southwest exposure with the warming and luminous effect of the sea. The Mediterranean maquis and the eucalyptus trees growing all around it not only protect the grapes from the wind, but also imbue them with the scents and aromas that give the wines of the Terriccio their distinctive flavour.
Leaving the charming Tuscan town of Castellina Marittima via the narrow and picturesque serpentine road passing large pine trees and wonderful scenery, after a few kilometres you reach the gates of the splendid Castello del Terriccio estate. After the entrance, a private road leads up to the vineyard. On the way there, the gently rolling hills of the Maremma pass you by: forests, fields with Limousine cattle and horses, vineyards and of course olive groves. Situated at the top of a hill is the centre of the Castello, with a historic village centre, manor house, granary, wine cellar, olive press, and, of course, the obligatory church. The view of the seemingly infinite landscape and the dark blue Tyrrhenian Sea with the islands of Elba, Capraia, and Corsica is of a breathtaking, rare beauty. Castello del Terriccio is located north of Bolgheri in the Province of Pisa within the Maremma. With its impressive 1700 hectares, including 65 hectares of vineyards, it is one of the largest private estates in Tuscany.
Petit Verdot
Bordeaux’s secret weapon
It is commonly said that the Petit Verdot originated in Bordeaux. But genetically, it is closer to a group of vines from near the Pyrenees, which are most likely descended from wild clematis. In French, these wild plants are called “lambrusques”, and the Petit Verdot is also known under the synonym Lumbrusquet. It is a high quality grape: very dark and spicy with notes of cassis and graphite, plenty of robust tannins and strong acidity. Most major Bordeaux contain a small proportion of Petit Verdot. Appropriately, it is valued wherever wines are produced according to the Bordeaux recipe. For example, in Italian Maremma or in California, where it covers the largest area worldwide. It is almost never vinified purely by itself. Incidentally, its name, derived from “vert”, meaning green, alludes to its Achilles heel: in cool weather it tends to form small, seedless green grapes.
Cabernet Sauvignon
The backbone of Bordeaux
The Cabernet Sauvignon gives the Bordeaux its backbone, yielding deep violet wines with powerful tannins and endless ripening potential. It is the top dog in Médoc, and is placed in all five premier crus of Bordelais. When young, it often appears strict and unapproachable, but with advancing years, its tannins round off. It is wonderfully velvety, and yet always maintains its freshness. Typical flavours include cassis, graphite and cedar. Wherever Cabernet Sauvignon is found, Merlot is not far away. It complements the robust structure of Cabernet with softness, fruit and richness. The Cabernet Sauvignon is the most-exported vine in the world. It delivers persuasive qualities in Italy as an ingredient of the Super Tuscan, or as the flagship variety from California. There, it is lovingly titled “Cab Sauv”. Meat fans should be aware that it fantastically accompanies a grilled entrecôte. The family tree of Cabernet Sauvignon is surprising: its parents are Cabernet Franc and the white Sauvignon blanc.
Italy
Italy – Where wine is a way of life
The Italian wine regions are extremely diverse, and this is made clear in their wines. Established varieties such as Merlot, Syrah, and Sauvignon can be found on just 15 percent of the total vine growing area. The remaining 85 percent is reserved for autochthonous, indigenous varieties. More than 2,000 different grape varieties are grown under diverse conditions and pressed with various techniques into wines that reach the top tier of the international wine market.
