Store

Print This Page

Vignacci Rizziero Sangiovese Montecucco


Year
Vintage
2010
Variety
Variety
Sangiovese
Style
Style
Spicy
Origin
Appellation & Country
Montecucco, Italy
Pairing
Pairing
Seafood
$32.00 per bottle
Qty: 

Tell a friend! We'll send your friends the page and your message.
Note: You and your friend's email addresses are only used once as a referral. We will not collect or store the email addresses.

Friend's Name:
Your Name:
Friend's Email:
Your Email:
Message
(500 char. max)
Origin
The Montecucco D.O.C.G. is located in the southern portion of central Italy’s Tuscany region. Sitting on the southwest slopes of Mount Amiata, overlooking the Val d’Orcia, it is nestled between two more illustrious D.O.C.G.’s, Brunello di Montalcino and Morellino di Scansano. But Montecucco’s sangiovese-based red wines are becoming increasingly celebrated for their enchanting aromas, savory red fruit flavors, fine-grained tannins and extraordinary value.
Pairings
The sangiovese’s red fruit character, elevated acidity and relatively soft tannins make it an amiable partner for higher-acid dishes, particularly tomato-based pastas, as well as the usual suspects: pork, veal, rabbit, poultry and feathered game. But this wine is also an excellent match for tuna, salmon, and even scallops and prawns — especially preparations that incorporate pancetta, prosciutto or grilled mushrooms.

Serve at cool room temperature (62°F).
Winemaker
For centuries, the Vignacci family has been farming their 50-acre estate, which sits in the heart of Montecucco, just outside the medieval hilltop village of Montenero d’Orcia. Today, Fabio Monaci, Lanzini Gabriella and their son Cristian are entrusted with the care of the property. In addition to producing extra virgin olive oil and grappa, they make tiny quantities of red wine under the Rizziero label. While the vineyard is planted primarily to sangiovese, they also grow small amounts of cabernet, merlot and alicante, which add complexity to the finished wines.
The Wine
This 2010 blend is comprised of 95 percent sangiovese, along with small amounts of cabernet, merlot and alicante. Sixty percent was aged in oak casks and the rest in stainless steel, before spending at least four months in bottle prior to release. Aromas of fruit, spice and earth set the stage for gentle flavors of red cherry, black plum, dried herbs, lightly seared meat and mineral, all leading to a long, lingering finish. This fruity, earthy offering is a quintessential food wine.

© The New York Times Company and © Global Wine Company, Inc. NYT Wine has chosen Global Wine Company and its panel of experts to select the wines and operate the club on our behalf. The Wine Club is operated without the participation of the Times wine critics or other members of the newsroom. State laws prohibits the offer of free goods in conjunction with the sale of alcoholic beverages. The cost of all items in an offer is included in the advertised price. All wine sales are made by a licensed retailer in compliance with state laws and the licensed retailer assures all involved that it fully complies with all states laws applicable to it. All credit card payments will be facilitated by Global Wine Company, Inc., located at 1401 Los Gamos Dr. #230, San Rafael, CA 94903, with the exception of orders shipped to Texas, which will be sold by Texas licensed winery, Landon Winery, located at 2508 Lee Street, Greenville, TX, 75401, Phone: 1-903-454-7878. Due to state laws, wine can be purchased only by adults 21 years and older. See shipping policy for states served.