Luce Della Vite Lucente (2008)
| Winery: | Luce |
| Region: | Italy » Tuscany |
| Varietal: | Merlot , Sangiovese |
| Type: | Table Wines |
Luce is a wine produced at the Luce della Vite estate in the Montalcino zone of Tuscany, Italy. The wine began in 1995 as an unprecedented Cally-Italy project between winemakers Robert Mondavi and Antonio Frescobaldi. Luce means “light” in Italian, and a burning sun is the symbol of the winery, reflecting the sun-drenched, high altitude vineyards where the grapes are grown. They were the first to blend Sangiovese with Merlot. But in addition to Super Tuscans, Luce also produces a traditional Brunello di Montalcino with 100% Sangiovese, and also a grappa.
– Description from Amanda Schuster
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Luce on SnoothMay 2013
Drink Now- "Fascinating aromas of ripe berries and hints of coconut and vanilla bean follow through to a full body, with super silky tannins and a long and intense finish. Lots going on here. Excellent value. Needs another year or two to come together. But so excellent now...93" JamesSuckling.com 11/12Score: 93. November 2012.@ryebrook Read More
June 2012
Pretty nose and nice flavors. Still very fresh and vibrant fruit.92 pts.-Wine Spectator Grand Tour 5/5/12 Read More
January 2012
Poured from a 6 liter. It's decadent, but well balanced. Outstanding wine!- WS Grand Tour 2011 Read More
January 2012
No written review
December 2011
That's what i'm going to uncork tomorrow. • Marguet - Champagne Blanc de Noir (100% pinot noir) Brut s.a.• Tocai 1994 - Kabaj Morel (Slovenia)• Calabrone 2007 - Bastianich (yes it's Joe Bastianich winery, just 10 miles from home) blend of Refosco 70%, Schippettino/Pignolo/Merlot 10%• Moscato d'Autunno 2010 - Saracco (Piedmont) What's yours?Happy... Read More
December 2011
aroma & taste; black currant, mocha , anisesophisticated bordeaux blend with afican spice. Read More
December 2011
ruby redaroma; blackberry, prune,, leathertaste; firm tannins, deep flavour, rich finale Read More
September 2011
Great Quality Wine but not so much personality, from my point of view, (i do not feel the terroir), looks like it can be made everywere but in any case it's almost the enological perfection Read More
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