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Melini, Sangiovese 2002
Melini, Sangiovese 2002
Tuscany, Italy
Before 1860, Chiantis were not exported so much because the bottles were made of rather thin and poor quality glass, so sometimes the bottle neck would break off as you were trying to open it. In 1877, an honorary award was given to the person who created a more resilient bottle, that was also covered with the attractive straw casing for protection in transport. This was the beginning of a great export of Italian wines to international markets. All the glory went to the leading winemaker of that time, Adolfo Laborel Melini (1848-1920). Today, the wines of Melini family winery can be found in every corner of the globe. We received this bottle of 2002 Sangiovese through Vrutak, company from Zagreb.
The base for many big Tuscan reds is the Sangiovese grape variety that is used for making the famous Italian wine, Chianti. Sangiovese is grown all over Italy, but also in Argentine, thanks to Italian immigrants. It also became fashionable in California, and to a limited extent it can recently be found in Australia as well.
This wine in completely made of Sangiovese variety. The maceration at controlled temperatures lasted for ten days, in order to extract from the grape skins an optimal extract of natural colors and pleasant tannins. The fermentation took place at 25°C, and the wine matured in small stainless steel barrels in order to preserve original aromas of the variety.
The wine is ruby red, with a lot of intensity. The bouquet leaves a fragrance of ripe grapes and a discreet hint of violets and black cherries. The flavor is full, clear and spicy, soft, but firm and attractive in terms of fruit flavors. This is a very well balanced wine that excellently stresses the characteristics of the grapes it was made of.
Best paired with: meat dishes, e.g. pork, venison, firm cheeses, pasta and lasagna with meat sauces. Gastro.hr recommends spaghetti Bolognese or a mushroom risotto
Serving temperature: 16-18°C
Price: around HRK 50
Source: Gastro.hr
Tuscany, Italy
Before 1860, Chiantis were not exported so much because the bottles were made of rather thin and poor quality glass, so sometimes the bottle neck would break off as you were trying to open it. In 1877, an honorary award was given to the person who created a more resilient bottle, that was also covered with the attractive straw casing for protection in transport. This was the beginning of a great export of Italian wines to international markets. All the glory went to the leading winemaker of that time, Adolfo Laborel Melini (1848-1920). Today, the wines of Melini family winery can be found in every corner of the globe. We received this bottle of 2002 Sangiovese through Vrutak, company from Zagreb.
The base for many big Tuscan reds is the Sangiovese grape variety that is used for making the famous Italian wine, Chianti. Sangiovese is grown all over Italy, but also in Argentine, thanks to Italian immigrants. It also became fashionable in California, and to a limited extent it can recently be found in Australia as well.
This wine in completely made of Sangiovese variety. The maceration at controlled temperatures lasted for ten days, in order to extract from the grape skins an optimal extract of natural colors and pleasant tannins. The fermentation took place at 25°C, and the wine matured in small stainless steel barrels in order to preserve original aromas of the variety.
The wine is ruby red, with a lot of intensity. The bouquet leaves a fragrance of ripe grapes and a discreet hint of violets and black cherries. The flavor is full, clear and spicy, soft, but firm and attractive in terms of fruit flavors. This is a very well balanced wine that excellently stresses the characteristics of the grapes it was made of.
Best paired with: meat dishes, e.g. pork, venison, firm cheeses, pasta and lasagna with meat sauces. Gastro.hr recommends spaghetti Bolognese or a mushroom risotto
Serving temperature: 16-18°C
Price: around HRK 50
Source: Gastro.hr
