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.

	Toscana, Italia. (Montenero d’Orcia) 7 hectares.		River stones. Chunks of quartz. Ancient, flaky shells.
	Perazzeta. (pay-raht-ZAY-tah)		Spurred Cordon. 4,980 vines/hectare. .75 bottle/plant yield.
	Alessandro Bocci. (ah-lay-SAHN-dro BOW-chee)		Fermentation in stainless steel and malolactic in barrel.
	50% Sangiovese, 17% Merlot, 17% Cabernet Sauvignon, 16% Syrah.		1st passage French barrique.
	1.4 grams per liter.		18 months in the barrel. 4 months in the bottle.
	5.7 grams per liter.		500 cases.
	14.5% by volume.		Filet mignon, dry, salty cheeses, and savory stews.