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Italy, Veneto, Venezie
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Azienda Agricola LOGONOVO
Logonovo IGT
Red Wine

Region/Appellation: Italy, Tuscany, Toscana IGT
Grape: Merlot, Sangiovese, Syrah, Petit Verdot
Style: Smooth and Silky

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$35.00 / bottle
$210.00 / case

6 bottles per case

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Vineyards: The estate terrain (Pallina Vineyard) is one of rolling hillsides at an altitude between 1000 and 1150 feet (300-350 meters) above sea level, with regular, gently declining slopes separated by the classic Tuscan dry stone walls, constructed without mortar.

Vine density is high with 6250 vines per hectare (2500 per acre) trained to an espalier system designed both to facilitate all of the various vineyard operations and, at the same time, to assist to the maximum possible extent the exposure to sunlight of the plants. The vines are pruned to a unilateral Cordon de Royat system which leaves four spurs on the arm of the vine.

The grape production is brought into balance by a careful selection of the young shoots and by one or more crop-thinning operations during the summer aimed at arriving at a total production of 1kg of fruit per vine.

The vineyards have all been equipped with a drip-irrigation system in order to guarantee a continuous supply of water to sustain plant growth and development during the two month period of July and August, the warmest and driest of the growing season.

The soils: Range from fairly shallow to moderately deep, are mainly stony. The site occupies an area where two different geological structures meet - calcareous clay flysch and sandstone. The sandstone-based soils are reasonably deep, loose, balanced in texture, non-calcareous, neutral (neither acid nor alkaline), excellent in their drainage, and rich in stones – rarely round in shape – created by the gradual decomposition of the sandstone. The soils of calcareous clay flysch, instead, are balanced but richer in clay, less well drained, rockier and with stones which are both flat and with sharper edges, either slightly or moderately calcareous, and more alkaline than the other soils. The grape varieties and their rootstock were selected to best interpret this soil diversity, transforming it into a resource for greater complexity in the wines.

The grapes: The finest clones of Merlot, Sangiovese, Petit Verdot, Syrah, and Sagrantino were selected for planting. The choice of rootstock and varieties was done on the basis of a preliminary analysis of the soil which aimed at best interpreting the estate’s specific terroir.

The 2009 vintage was the first to establish a definitive estate blend insofar as it was the first year in which all of the estate’s grape varieties came into production.

Winemaking Process: A selection of the grape bunches was carried out for each single variety during the picking, and the grapes were brought to the cellars in a refrigerated truck which blanketed them with carbon dioxide for protection from an undesirable oxidation. Once in the cellar, the grapes benefitted from a double selection: the first to eliminate bunches not suited to the quality objectives of the house, the second to discard imperfect berries and stray pieces of grape stems which had remained after destemming. After destemming and crushing, the must was moved to the fermenting tanks with the aid of peristaltic pumps.

Fermentation took place in temperature-controlled stainless steel tanks with the employment, to assist extraction, both of pumping over of the cap of skins and delestage (rack and return) of the fermenting must. The period of skin contact lasted a total of twelve days, after which the skins were softly pressed. The wine went into barrel before the malolactic fermentation. The final blend is 45% Sangiovese, 36% Merlot, 10% Petit Verdot, 5% Syrah, and 4% Sagrantino.

Aging – 12 months in total – in fine-grained French oak barrels (60 gallon), a mix of new and previously used once, with a medium toasting. The wine was bottled without filtration.

Total production: ~30,000 bottles

Alcohol: 14.5% alc./vol.

Tasting Note

Deep, ruby-red colour, with slight purple tones. Aromas and flavours of dark, ripe fruit -- plum, black raspberry, and blueberry -- with smoky notes of dark chocolate, cherry, and menthol. Balanced and rich, with firm tannins amd a long finish.

This wine with improve with 5-10 years in your cellar. If you can't wait that long, 3-4 hours in a decanter will help the wine open up, as will pairing it with steak.

About the Grape

Merlot: One of the "Top Seven" grapes (that make up 75% of the world's wine), it is the most planted quality red-wine grape in the world. With origins in France, and part of the famous Bordeaux blend, you can now find it growing almost anywhere in the World. Like Chardonnay it is fashionable as a wine-by-the-glass due to its soft nature, balancing acidity, and rich dark fruit -- think plums -- aromas and flavours.

Sangiovese: Italy's more planted red-wine grape and responsible for producing one of Italy's best DOCG wine -- Brunello di Montalcino DOCG. It is the main grape behind the Tuscany's Chianti DOCG and Morellino di Scansano DOC, and can be found in various forms and blends in neighbouring Marche (Rosso Conero DOC and Rosso Piceno DOC), Umbria, and Emilia-Romagna.

The literal translation of Sangiovese is "blood of Jove" which suggests very ancient origins, but it is generally accepted to trace back to the Etruscans who enhabited northern Italy from about the 8th century BCE until they were absorbed by the Romans Empire.

For the sake of simplicity, Sangiovese was commonly thought to come in two sizes -- small (piccolo), as in the Chianti version of the grape, and large (grosso), as in the Montalcino version of the grape -- but in fact there actually dozens of different clones/versions of the grape, and size, in reality, has no impact on the quality of the wine anyway. Sangiovese also has many synonyms including Brunello, Morellino, and Prugnolo Gentile.

Soils, yield, altitude, aspect, and location seem to have more impact on quality and taste of the Sangiovese wine. The stricter DOCG rules of Chianti and Brunello can produce spectacularly elegant wines, with deep, earthy, dark fruit aromas and flavours, fine tannins, and balancing acidity -- the best of which can age for decades. But it can also produce lively young, easy-drinking wines that are a delight to have over a plate of pasta or a pizza. One of our favouriate grapes, probably because of this versatility.

Syrah: One of the "Top Seven Grapes" (that make up 75% of the World's wine), which has it's roots (sorry about the pun) in France's Rhône Valley. It can produce deeper, spicier, more austere wines than its Australian cousin Shiraz (they are identical grapes, with different names), and is capable of producing incredibly long-lived wines (e.g. Guigal's La La La wines). In warmer European climates (e.g. Sicily), and without extensive barrel maturation, Syrah can also produce lively wines, full of fruit and flavour, and easy to drink young.

Petit Verdot: This was once one of the classic red-wine grapes of Bordeaux, but in recent years it has become less important in the blend. Growers in other parts of the World however have discovered that it can produce rich, concentrated wines on its own, and in particular contribute substantial tannin, colour, and structure to blends. Like Cabernet Sauvignon, the Petit Verdot grape is smaller and with a thicker skin, hence the colour and tannin component.

Azienda Agricola LOGONOVO

The archives of great religious institutions such as the hospital of Santa Maria della Scala in Siena cite, as early as the early 16th century, the place names of farms located on the southwestern slopes of Montalcino. Despite wars, natural disasters, and the innumerable events which have followed one another over the centuries, these farms have, for the most part, emerged today intact. During the 19th century only a handful of families owned these slopes, and one of these families left its farm as a legacy to a charitable organization, which was acquired by Marco Keller and his wife in 2003.

Az. Agr. Logonovo is an ecological oasis, one which has remained in its centuries-old role as an area for agriculture, and the new vines grow on soil which has never been contaminated by either chemical fertilizers or substances for spraying, and it is our firm intention to maintain this original ecosystem. The old dry stone walls have also been rebuilt and restored as a sign of respect for the character and history of the place, visible evidence of the sweat of the brow of the peasants who once tilled these field.

In the absence of pre-existent types of cultivation and crops, the vineyard project was planned and developed without restrictions or conditions with the sole aim of seeking the highest possible quality and of expressing the entire potential of the territory. During the three years of preparation of the terrain prior to the planting of the vineyard, Marco took the time to carefully consider the type of wine I wished to produce.

The decision not to produce appellation controlled (DOCG or DOC) wines was dictated, at least initially, by external factors: the estate, even though it was located on the western slopes of the Brunello di Montalcino production zone, because it they were new the vineyards could not be registered to the official appellation rolls.

So what in the beginning appeared to be a handicap instead demonstrated to be an advantage in terms of subsequent decisions to be taken: without a set of codified rules and with an interest in research, it was decided to plant six different grape varieties in an effort to take maximum advantage - after carefully analyzing their different properties - of the variety of soil types. Sangiovese, Merlot, Sagrantino, Syrah, Malbec, and Petit Verdot were planted on two small parcels chosen among the 200 hectares (500 acres) of the property.

Invisible, innovative, ecological, and essential are the four guiding principles which inspired the project for the new cellars. The building itself, entirely underground, was conceived in order to fully respect the integrity of the landscape, the importance of the site on which it sits. A tunnel connects the cellars to the farmhouse, already present near the cellars, which is used for offices, a tasting room, direct sales, and facilities for guests.

Phone number: +39 335 211421

Email: marco.keller@logonovo.it

Website: http://www.logonovo.it

Visits: Only pre-arranged please.

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