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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  • SN: 92

    Snooth Editorial Score

    92

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  • WS: 91

    Wine Spectator Score

    91

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Vinfolio
San Francisco, CA (2,500 mi)
USD 49.95
750ml
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Pops Wines & Spirits
Island Park, NY (230 mi)
USD 235.29
750ml
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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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Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

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Editorial Reviews for Azienda Agricola Montevertine Il Sodaccio

Snooth User: Gregory Dal Piaz
89065211,211
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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