Azienda Agricola Montevertine Il Sodaccio 1997

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Winemaker's Notes:

After a manual harvest, the wines are fermented in large (150hl) cement cuves for at least 25 days. The malolactic fe...

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  • WS: 91

    Wine Spectator Score

    91

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  • SN: 92

    Snooth Editorial Score

    92

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Deep and dark on the nose with big black cherry fruit accented by precise mineral tones, spicy anise seed and green herbal notes and top notes of s... Read more

A Sangiovese wine from Tuscany in Italy. 1997 Montevertine Il Sodaccio Vino da Tavola 750ml Read more

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Editorial Reviews for Azienda Agricola Montevertine Il Sodaccio

Snooth User: Gregory Dal Piaz
89065184,854
4.50 5
01/12/2010

Deep and dark on the nose with big black cherry fruit accented by precise mineral tones, spicy anise seed and green herbal notes and top notes of smoldering soil. On the palate this is surprisingly bright and juicy with huge, ripe tannins and excellent, deep dark cherry fruit edged with slightly medicinal and floral notes. The finish shows a nice leather edge and adds interesting suggestions of dried fruit but this never looses freshness. 92pts


User Reviews for Azienda Agricola Montevertine Il Sodaccio

External Reviews for Azienda Agricola Montevertine Il Sodaccio

External Review
Source: JJ Buckley Fine Wines
09/03/2011

A Sangiovese wine from Tuscany in Italy. 1997 Montevertine Il Sodaccio Vino da Tavola 750ml


Winemaker's Notes:

After a manual harvest, the wines are fermented in large (150hl) cement cuves for at least 25 days. The malolactic fermentation also occurs in large volume in cement cuves before it is racked into both small (Alliers oak) and large (Slavonian oak) barrels for 18 to 24 months, depending on the cuvée. The wine is never pumped, all movement of the wine is by gravity, and the wines are bottled without filtration and then held in bottle for at least 4 months prior to first release.

After a manual harvest, the wines are fermented in large (150hl) cement cuves for at least 25 days. The malolactic fermentation also occurs in large volume in cement cuves before it is racked into both small (Alliers oak) and large (Slavonian oak) barrels for 18 to 24 months, depending on the cuvée. The wine is never pumped, all movement of the wine is by gravity, and the wines are bottled without filtration and then held in bottle for at least 4 months prior to first release.

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