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ITEM #: 512R1
Retail Price:
$14.99/each
Member Price: $10.98/each
Reorder Price:
$7.99/each
47% Discount
Sangiovese
(San joe VAYSAY)
2010
Villa de Mese
Puglia, Italy
Color:
Pale magenta
Nose:
Spice, plum
and cherry
Palate:
Warm and generous
cherry and plum
Finish:
Very clean with
hints of spice
Drink now
through 2015
WOMC RATING
93 Points
countryside in search of
indigenous grape varietals.
Since ancient times, Italy has
served as a sort of open-air
nursery for Mediterranean
grape varietals. There are
at least 2,000 indigenous
grape varieties in Italy, and
about 360 are used to make
commercial wines.
Apulia produces more wine
than any other Italian region,
usually making up around
17% of the national total. It
also competes
w i t h S i c i l y
for first place
a s g r a p e
producer. For
a long time,
much of the
wi ne made
h e r e w a s
shipped north
to Turin where
it was used to
make Vermouth. In recent
years, Pugliese vintners have
changed their views and
tastes and are pursuing
wines that effect ively
balance sweetness, acid,
alcohol content and density.
The noble Tuscan varietal,
Sangiovese, is the grape
here. Even though it is grown
in Puglia, the heel of the
boot of Italy, Castellani
knows a lot about it since it
is the principle grape in their
signature wines from Chianti.
The lovely flavors of cherry
and spice would be perfect
with a variety of dishes from
lamb to chicken.
illa de Mese is part of
the historic, cutting
edge C a s t e l l an i
Tuscan estate. Castellani was
established in Montecavoli
in 1903 as Alfred and his
brother Mario, long-standing
wine growers, decided to
bottle and sell their own
wine instead of providing
other wineries with the
finest grapes in the area. The
most important vineyard
was the one in Santa Lucia,
in the fertile
Arno Valley,
w h e r e
a
sprightly and
“fit for aging”
red wine was
p r o d u c e d .
C a s t e l l a n i
Winery has
changed and
evolved over
the decades.
All of their estates use a
natural cultivation and vine
training method. It is an
integrated method that
uses viticulture practices of
various organic, ecological
and biodynamic systems,
suppor ted by a wi de
research and experimental
program. They use only
organic soi l and pest
treatments and conserve all
paper and waste beyond
the guidelines set for being
sustainable.
For nearly 20 years now,
Castellani, in collaboration
with the University of Pisa,
has been scour ing the
V