Romito Toscana 2019 from Castello Romitorio, 91 Pts JS
Grape Variety: Primarily Petit Verdot (often 100%)
Aroma: Ripe plum, blackberry, dark cherry, sweet spice, balsamic tones, damp earth, and floral hints like rose petals
Denomination: Toscana IGT (Indicazione Geografica Tipica)
Color: Deep, intense ruby red, sometimes with garnet reflections
Taste: Full-bodied and concentrated with ripe dark fruit, spice, and balsamic notes; structured tannins, lively acidity, and a long, savory finish
Country / Region: Italy – Tuscany (Maremma / Montalcino area)
Winemaking Method: Hand-harvested grapes, careful sorting, fermentation in cement vats, followed by aging in oak
Vinification: Gentle extraction to preserve structure and aromatics; unfiltered in some expressions to maintain depth and character
Soils: Pliocene-era red clay and gravel
Climate: Maritime influence (Mediterranean) with cooling continental night air from Monte Amiata
Aging: ~14 months in French oak (often partially new)
Alcohol Content: Typically around 14.5% ABV
Residual Sugar: Dry (generally very low, ~0–2 g/L, typical for structured Tuscan reds; not always explicitly stated but stylistically dry)
Grape Variety: Primarily Petit Verdot (often 100%)
Aroma: Ripe plum, blackberry, dark cherry, sweet spice, balsamic tones, damp earth, and floral hints like rose petals
Denomination: Toscana IGT (Indicazione Geografica Tipica)
Color: Deep, intense ruby red, sometimes with garnet reflections
Taste: Full-bodied and concentrated with ripe dark fruit, spice, and balsamic notes; structured tannins, lively acidity, and a long, savory finish
Country / Region: Italy – Tuscany (Maremma / Montalcino area)
Winemaking Method: Hand-harvested grapes, careful sorting, fermentation in cement vats, followed by aging in oak
Vinification: Gentle extraction to preserve structure and aromatics; unfiltered in some expressions to maintain depth and character
Soils: Pliocene-era red clay and gravel
Climate: Maritime influence (Mediterranean) with cooling continental night air from Monte Amiata
Aging: ~14 months in French oak (often partially new)
Alcohol Content: Typically around 14.5% ABV
Residual Sugar: Dry (generally very low, ~0–2 g/L, typical for structured Tuscan reds; not always explicitly stated but stylistically dry)
Romito Toscana 2019 from Castello Romitorio, 91 Pts JS
Grape Variety: Primarily Petit Verdot (often 100%)
Aroma: Ripe plum, blackberry, dark cherry, sweet spice, balsamic tones, damp earth, and floral hints like rose petals
Denomination: Toscana IGT (Indicazione Geografica Tipica)
Color: Deep, intense ruby red, sometimes with garnet reflections
Taste: Full-bodied and concentrated with ripe dark fruit, spice, and balsamic notes; structured tannins, lively acidity, and a long, savory finish
Country / Region: Italy – Tuscany (Maremma / Montalcino area)
Winemaking Method: Hand-harvested grapes, careful sorting, fermentation in cement vats, followed by aging in oak
Vinification: Gentle extraction to preserve structure and aromatics; unfiltered in some expressions to maintain depth and character
Soils: Pliocene-era red clay and gravel
Climate: Maritime influence (Mediterranean) with cooling continental night air from Monte Amiata
Aging: ~14 months in French oak (often partially new)
Alcohol Content: Typically around 14.5% ABV
Residual Sugar: Dry (generally very low, ~0–2 g/L, typical for structured Tuscan reds; not always explicitly stated but stylistically dry)
Grape Variety: Primarily Petit Verdot (often 100%)
Aroma: Ripe plum, blackberry, dark cherry, sweet spice, balsamic tones, damp earth, and floral hints like rose petals
Denomination: Toscana IGT (Indicazione Geografica Tipica)
Color: Deep, intense ruby red, sometimes with garnet reflections
Taste: Full-bodied and concentrated with ripe dark fruit, spice, and balsamic notes; structured tannins, lively acidity, and a long, savory finish
Country / Region: Italy – Tuscany (Maremma / Montalcino area)
Winemaking Method: Hand-harvested grapes, careful sorting, fermentation in cement vats, followed by aging in oak
Vinification: Gentle extraction to preserve structure and aromatics; unfiltered in some expressions to maintain depth and character
Soils: Pliocene-era red clay and gravel
Climate: Maritime influence (Mediterranean) with cooling continental night air from Monte Amiata
Aging: ~14 months in French oak (often partially new)
Alcohol Content: Typically around 14.5% ABV
Residual Sugar: Dry (generally very low, ~0–2 g/L, typical for structured Tuscan reds; not always explicitly stated but stylistically dry)