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Tenuta Sette Ponti Oreno 2006

750ML
Sku: 065537

The soils that produce the fruit for Oreno are a blend of clay, sand and the stony galestro limestone that is special to Tuscany. Clusters are reduced to one or two per stalk in May to assure maximum quality when they are hand harvested in autumn. In the winery, grapes are hand sorted and destemmed. Fermentation occurs in a combination of temperature-controlled and lined, open-top tanks, followed by malolactic fermentation. Oreno is aged in French Allier barriques and in bottle before release.

Tasting notes

Spicy aromas of black fruit and touches of chocolate dominate the nose and palate. The wine is full-bodied, with supple tannins.

Rating

2006: 96 Points - James Suckling, Wine Spectator: "Shows loads of black licorice, blackberry and toasty oak. Full-bodied, with supersilky tannins and a long, long finish. Has wonderful concentration and balance. Structured. Cabernet Sauvignon, Merlot and Sangiovese."

2006: 93 Points - Antonio Galloni, Robert Parker's Wine Advocate: "The 2006 Oreno (50% Sangiovese, 25% Cabernet Sauvignon, 25% Merlot) combines elements of ripeness and firm, vibrant structure in a beautifully-balanced, gorgeous wine. Tar, smoke, licorice, new leather and menthol notes emerge, adding layers of expressiveness to the dark fruit. This is a powerful Oreno made in a less immediate style than the 2007. With time, though, the wine's inner sweetness comes through, suggesting that this wine has a very bright future. Anticipated maturity: 2012-2021."

Wine maker notes

A green harvest in May reduces clusters to one or two per stock. At harvest the clusters are handpicked, sorted, destemmed, and the skins broken rather than crushed. Fermentation with selected yeasts takes place in a combination of temperature controlled stainless steel and lined open-top fermentors. A maceration period of 25 days including fermentation, with gentle manual punching down of the cap, is followed by natural malolactic fermentation in tank. The wine is placed in new, 225-liter Allier oak barriques for a period of twelve to eighteen months. A first blending of lots takes place when the wine is placed in barrique; a second at the first racking. The finished wine is bottled without filtration and rests one year prior to release.

Technical notes

GRAPE VARIETIES: 50% Sangiovese 25% Cabernet Sauvignon 25% Merlot ALCOHOL CONTENT: 13.5% YIELD: 45 - 50 hl/ha (202 - 225 cases/acre) TOTAL ACIDITY: 5.2 grams/liter pH: 3.6

Food pairing

A delicious companion to full-flavored meats, game and roasts.

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Country: Italy
Region: Tuscany
Sub-Region: Toscano
Grape Varietal: Muscardin
Type: Still wine

Reg. 114.99

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