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Tenuta Sette Ponti Oreno 2009

Tenuta Sette Ponti Oreno 750ML 2009      
Sku: 16802

The soils that produce the fruit for Oreno are a blend of clay, sand and the stony galestro limestone that is special to Tuscany. Clusters are reduced to one or two per stalk in May to assure maximum quality when they are hand harvested in autumn. In the winery, grapes are hand sorted and destemmed. Fermentation occurs in a combination of temperature-controlled and lined, open-top tanks, followed by malolactic fermentation. Oreno is aged in French Allier barriques and in bottle before release.

Tasting notes
Spicy aromas of black fruit and touches of chocolate dominate the nose and palate. The wine is full-bodied, with supple tannins.

Rating
 Wine Advocate 94 points (Aug 2011)
The 2009 Oreno is stunning. Layers of soft, well-articulated fruit caress the palate in this sweeping, dramatic wine. There is tons of depth, freshness and vitality in the glass, not to mention terrific overall balance. Sweet flowers, spices and licorice wrap around the seamless, captivating finish. Oreno is one of Italy?s most improved wines. The 2009, a blend of Merlot, Cabernet Sauvignon and Sangiovese, represents another move in the right direction. Anticipated maturity: 2014-2029.

Wine maker notes
A green harvest in May reduces clusters to one or two per stock. At harvest the clusters are handpicked, sorted, destemmed, and the skins broken rather than crushed. Fermentation with selected yeasts takes place in a combination of temperature controlled stainless steel and lined open-top fermentors. A maceration period of 25 days including fermentation, with gentle manual punching down of the cap, is followed by natural malolactic fermentation in tank. The wine is placed in new, 225-liter Allier oak barriques for a period of twelve to eighteen months. A first blending of lots takes place when the wine is placed in barrique; a second at the first racking. The finished wine is bottled without filtration and rests one year prior to release.

Technical notes
GRAPE VARIETIES: 50% Sangiovese 25% Cabernet Sauvignon 25% Merlot ALCOHOL CONTENT: 13.5% YIELD: 45 - 50 hl/ha (202 - 225 cases/acre) TOTAL ACIDITY: 5.2 grams/liter pH: 3.6

Food pairing
A delicious companion to full-flavored meats, game and roasts.

Related Searches
Italy
Tuscany
Toscano
Bolgheri and Bolgheri Sassicai
Brunello di Montalcino
Carmignano
Regional Varietals:
Bordeaux Blend
Cabernet Sauvignon
Canaiolo
Regional Wineries:
Agricola Querciabella
Aia Vecchia
Antinori
Country: Italy
Region: Tuscany
Sub-Region: Toscano
Grape Varietal: Muscardin
Type: Still wine
 
Reg. $112.99
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