Casanova della Spinetta Sassontino Toscana IGT, Tuscany, Italy

斯繽尼塔酒莊薩松蒂諾紅葡萄酒

點(diǎn)擊次數(shù)：538

Packaged in a heavy glass bottle, this wine is held back and released at least 10 years after the harvest. The Sangiovese Il Nero di Casanova 2009 Sassontino offers good balance and ultimately tastes fresher compared to the other late-releases from this producer that I tasted at the same time. You get a good sense of dark fruit with dried blackberry and plum that is nicely fleshed out by spice, tobacco and tar. I also feel that this wine, made with Sangiovese from 50-year-old vines, has more complexity and aging potential.

The Casanova della Spinetta 2008 Sassontino is a late-release wine that hits the market with 10 additional years of cellar age. A little seal on the front label confirms this special release. This wine is made with fruit sourced from Giorgio Rivetti's oldest vines, and the integrity of that fruit is carefully preserved. The wine shows a dark garnet color and rich concentration. To the nose, it reveals dried cherry and plum, with tertiary aromas of tarry smoke and dusty licorice root. The oak tones have ceded to dry spice and campfire ash. This cool 2008 vintage shows very elegant and fine results, making this a reasonably priced offer for those who adore aged Sangiovese.

Here is another late-release Sangiovese from Casanova della Spinetta, only in this case, fruit is sourced from precious 50-year-old vines. The 2007 Sassontino is a concentrated, thickly layered and aged wine packed tight with dried fruit, spice, smoke and tar. There is a lot of tertiary definition here, and unlike the other late-release wine, the Sezzana, this bottle is less oxidative and still shows some recognizable fruit. Roto-fermenters are used to obtain rich extraction, and the wine is aged in tonneaux for up to 14 months. Production is 10,000 bottles.

The 2006 Sassontino is a pure expression of Sangiovese from 45-year-old vines. Past editions of this wine saw a small percentage of Colorino (about 5%) in the blend, but I am told this is no longer the case. The wine ages slowly at the winery for ten years before its commercial release. This is an incredibly fine and elegant expression with wild berry aromas followed by balsam herb, cola and licorice. The vineyard site is characterized by loosely knit, sandy soils, and these contribute to the aromatic purity and finesse of the final result.