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Perazzeta, Rita Sangiovese D.O.C.
(REE-tah sahn-jo-VAY-zay)

 

Tasting Notes: From Montecucco, on the southern fringe of Montalcino, comes this stunningly powerful, lush Sangiovese that is one of the best of its kind we’ve had. The zone is able to produce some of the most robust, unctuous wines in all of Toscana, and winemaker Alessandro Bocci takes full advantage of his estate’s terroir. Aged in new French oak barrels, this wine pushes the boundaries of Sangiovese, re-defining the varietal yet again. Named after Alessandro’s wife AND mother, he said of his wine: “I had no choice but to name it Rita!”

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 steeland malolactic in barriques.
Varietals 100% Sangiovese. Barrel 1st passage French barriques.
Residual Sugar 1.5 grams per liter. Maturation 12 months in the barrel.
6 months in the bottle.
Acidity 6.2 grams per liter. Vintage Production 500 cases.
Alcohol 14.5% by volume. Foot Fairing Tagliatelle with wild boar, pork chops, and Prime Rib.
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