Castello dei Rampolla Sangiovese di S. Lucia Toscana IGT, Tuscany, Italy

藍(lán)寶拉酒莊圣露西桑嬌維塞紅葡萄酒

點(diǎn)擊次數(shù)：1205

The Castello dei Rampolla 2020 Sangiovese di S. Lucia is fermented in a material known as "cocciopesto" in Italian. It's like an amphora made with a conglomerate of inert clays. The wine reveals a very natural and somewhat raw personality with lots of ripe cherry, blackberry and tangy plum. The mouthfeel is lean and streamlined, and although this ensemble is not too complicated, it does deliver a fun and easy drinking style. I wouldn't put my money on a long-term drinking window, and I recommended that you drink this bottle in the near term while the fruit is at its freshest.

Flaunting its purity and unmistakable primary intensity, the Castello dei Rampolla 2019 Sangiovese di S. Lucia gives us all a little lesson in Sangiovese. If you look at the textbooks, this mighty Tuscan grape is often said to be redolent of wild berries, soil, rusty nail and blue flower. Low and behold, those are precisely the aromas you get. This vintage hits the nail squarely on the head and delivers a classic portrait. Earthy aromas of red brick and clay play a leading role. Indeed, the wine is fermented on the skins in amphorae.

This wine was not produced in 2014 or 2015 because the fruit went to make the estate's Chianti Classico instead. Yields were down in those years. The 2017 Sangiovese di S. Lucia is a pure expression of the mighty Tuscan grape made without the use of sulfites. The wine sees extended maceration times lasting up to one and a half months in conglomerate clay (called cocciopesto in Italian) amphorae. The wine completes its aging in those same vessels. Indeed, there is a strong earthy imprint here—with tones of forest floor or wet clay—that are impossible to miss. The wine is bright and exuberant, and you can taste the ripe fruit produced in this hot and dry year.

The 2013 Sangiovese di S. Lucia is a wine without sulfites. It is fermented in clay amphorae and you can feel some of that pretty earthiness as a result. But the clay nuances are well supported by wild fruit, cassis and light spice. Sangiovese di S. Lucia is easy to drink and very fruit forward. It should be consumed over the next two years.