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The April 2017 Internet-Only Auction Part 4
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1 / 3Lot 1926
Estimate: $120
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Collection name
Reviews
93WA
"The 2006 Chianti Classico Vigneto San Marcellino is a dark, brooding wine imbued with tons of dark fruit, smoke, tar and scented French oak, all of which come together in a powerful style. The wine needs a few years for the oak to come together and for the tannins to soften, but it should drink beautifully once it has had time to come together. This is the first vintage of San Marcellino in which a small percentage of Pugnitello was added to the Sangiovese. San Marcellino spent 18 months in French oak prior to being bottled . . . . Once again proprietor Marco Ricasoli has fashioned one of the most outstanding set of wines in Chianti Classico."
Region
Red
Country
Score
"The 2006 Chianti Classico Vigneto San Marcellino is a dark, brooding wine imbued with tons of dark fruit, smoke, tar and scented French oak, all of which come together in a powerful style. The wine needs a few years for the oak to come together and for the tannins to soften, but it should drink beautifully once it has had time to come together. This is the first vintage of San Marcellino in which a small percentage of Pugnitello was added to the Sangiovese. San Marcellino spent 18 months in French oak prior to being bottled . . . . Once again proprietor Marco Ricasoli has fashioned one of the most outstanding set of wines in Chianti Classico."
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Italy grows more indigenous grape varieties than any other country and produces wine in all 20 of its regions. From Piedmont's Nebbiolo to Tuscany's Sangiovese, its finest wines pair structure and bright acidity with a strong sense of place.
The heartland of Sangiovese, producing Chianti Classico, Brunello di Montalcino and the Cabernet-influenced 'Super Tuscans' of the coast. Its wines balance bright acidity, savory structure and cellar-worthiness.
The historic heart of the Chianti zone, producing Sangiovese-based reds of bright cherry fruit, savory herbs and firm structure.
Tuscany's signature red, giving high-acid, savory wines of sour cherry, herbs and firm tannin. It is the backbone of Chianti, Brunello and many Super Tuscans.