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Perazzeta, Erio Rosso Toscano I.G.T.
(AY-ree-oh ROH-so toh-SKAH-no)

 

Tasting Notes: Just swirl, sip, and enjoy. Perazzeta’s famously lush, bright wines are the product of a rare fanaticism that produces among the lowest yields and most callused hands we have ever seen. The explosion of fresh fruit, delivered by Alessandro Bocci’s first and only SuperTuscan, is difficult to compare with other wines one has tried. The balance, extract, and raw power is so intense it induces sensations of actually chewing cherries, prunes, and fresh dates. Named after Alessandro’s ageless father, Erio is a young gun that is at the pinnacle of early release wines from Italia.

Location Toscana, Italia.
(Montenero d’Orcia)
7 hectares.
Soil River stones. Chunks of quartz. Ancient, flaky shells.
Estate Perazzeta.
(pay-raht-ZAY-tah)
Vine Spurred Cordon.
4,980 vines/hectare.
.75 bottle/plant yield.
Winemaker Alessandro Bocci.
(ah-lay-SAHN-dro BOW-chee)
Vinification Fermentation in stainless steel and malolactic in barrel.
Varietals 50% Sangiovese,
10% Merlot,
20% Cabernet Sauvignon,
20% Syrah.
Barrel 2nd passage French barrique.
Residual Sugar 1.4 grams per liter. Maturation 18 months in the barrel.
4 months in the bottle.
Acidity 5.7 grams per liter. Vintage Production 500 cases.
Alcohol 14.5% by volume. Foot Fairing Filet mignon, dry, salty cheeses, and savory stews.
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