<\/p>\n\n\n\n
As\nusual in recent years, the Capezzana Estate of the Conti Contini Bonacossi is\norganizing a vertical display of one of their wines.<\/p>\n\n\n\n
It\ninvolves tasting different vintages of the same wine produced in a period of\ntime that has seen changes in different situations such as the climate, the\nmanagement of the vineyards and the cellar. Despite this, the characteristics\nof the wine always prove to be the undisputed protagonists of the event.<\/p>\n\n\n\n
A\nfew months ago the Contini Bonacossi family organized this splendid tasting of\nthe “Trefiano” wine, Carmignano Riserva, composed of Sangiovese,\nCabernet Sauvignon and Canaiolo grapes.<\/p>\n\n\n\n
The\nfirst year of production was 1979, by will of Vittorio Contini Bonacossi, who\nunfortunately left us a few years ago. Vittorio was a nice, competent person of\nboth human and professional value.<\/p>\n\n\n\n
The\nhistory of Trefiano wine originates from the Villa of the same name created by\nthe hand of the sixteenth-century architect “Buontalenti”.<\/p>\n\n\n\n
Vittorio\nreplanted the vineyards where they had already been planted in 1570 by Giovanni\ndi Pandolfo of the Rucellai family.<\/p>\n\n\n\n
The\nVilla of Trefiano was built in 1570 by Giovanni Battista Bottiglioni,\nBuontalenti’s colleague for the Rucellai Counts.<\/p>\n\n\n\n
In\nthis Villa, after a careful restoration, Vittorio lived with his family and it\nwas he who oversaw the replanting of the vineyards, strictly red grapes, as in\n1579.<\/p>\n\n\n\n
The\nTrefiano wine vineyards have different exposures. The Pietraia vineyard faces\nsouth, that of Le Croci faces north-northeast, while the Cabernet Sauvignon\nvineyards face north. The soil of these vineyards is composed of sticky and\nyellow clay in the highest part, sandy and tuff soil in the lowest part. The\nsoil of the Pietraia vineyard is clayey, very rich in stones. The Le Croci\nvineyard has clays of different white and yellow colors and very calcareous in\nthe part overlooking Seano. In this vertical we started with the 1979 to arrive\nat the last vintage, the 2019.<\/p>\n\n\n\n
We\nnow come to describe the wines tasted. From the notes that follow you can\nunderstand the positive and negative aspects, the peculiarities of the vintages\nand the cultivation of the wines in the cellar.<\/p>\n\n\n\n
Regarding the width of the\ntannin, it is important to make the following clarifications so that it can be\nunderstood. I feel the tannin of the wine on the upper gum. The total width of\nthe tannin is 6\/6, i.e. the entire width of the upper gum. Obviously, if the\ntannin is less broad, it could be for example 5\/6 and so on. The width of the\ntannin is important when the quality of the tannin is of good or high level.\nThe larger the tannin, the more the wine is worthy of attention, but the\ntannin, as I have specified, must, in any case, be of good quality. <\/p>\n\n\n\n
Let’s now move on to\ndescribing the wines tasted.<\/p>\n\n\n\n
TENUTA DI\nCAPEZZANA <\/strong><\/p>\n\n\n\n CONTINI\nBONACOSSI<\/strong><\/p>\n\n\n\n TREFIANO\nCARMIGNANO D.O.C.G., reserve 1979<\/strong><\/p>\n\n\n\n (grape variety: 80%\nSangiovese, 10% Cabernet Sauvignon and 10% Canaiolo)<\/p>\n\n\n\n Bottles produced n. 7045<\/p>\n\n\n\n Climate trend: cool spring\nfollowed by a hot summer bathed by some occasional rain.<\/p>\n\n\n\n Garnet red color with\norange edge.<\/p>\n\n\n\n On\nthe nose it is an explosion of aromas that parade one after the other starting\nwith dried plum and followed by hay, chlorophyll, medicinal herbs, mint,\neucalyptus, vegetable stock cube packaged for broth, blackberry jam, licorice,\nearth, fabric starch of cotton, dried date, ending with rather intense hints of\nviolet and intense carob notes.<\/p>\n\n\n\n Tasting\nreveals a medium body and blackberry jam flavour. Wine well balanced between\nalcohol and freshness while the tannins are sweet, fine, quite broad (5\/6)\ninitially silky and then drying the upper gum a little. Its taste persistence\nis long with a “morositas” candy finish.<\/p>\n\n\n\n (94\/100)<\/strong><\/p>\n\n\n\n TENUTA DI\nCAPEZZANA <\/strong><\/p>\n\n\n\n CONTINI\nBONACOSSI<\/strong><\/p>\n\n\n\n TREFIANO\nCARMIGNANO D.O.C.G., reserve 1983<\/strong><\/p>\n\n\n\n Bottles produced n. 7538<\/p>\n\n\n\n Climatic trend: spring\nbudding and flowering followed a regular trend, as did the summer period.<\/p>\n\n\n\n Light\ngarnet red shines through the glass.<\/p>\n\n\n\n The\nsense of smell is characterized by aromas of black pepper, nutmeg, intense hay,\nlemon grass (lemongrass), mint, eucalyptus, strawberry, starch from the cotton\nfabric, sea water (white internal part of the watermelon peel) and slight\naromas of Coccoina glue (coconut and almond milk), earth, hairy red peach,\nhints of green banana (wood?), star anise, carob, finishing with whiffs of\ncamphor.<\/p>\n\n\n\n On\nthe palate the body is medium and you can enjoy flavors of dried plum and\ncandied cherry.<\/p>\n\n\n\n A\nrather balanced wine between alcohol and freshness even if the finish feels\nslightly burning on the tongue. The tannins are sweet, quite broad (5\/6),\ninitially velvety and then drying the upper gum a little (more than 1979). Its\ntaste persistence is long with a finish of dried plum, hay and chlorophyll. <\/p>\n\n\n\n (90\/100)<\/strong><\/p>\n\n\n\n TENUTA DI\nCAPEZZANA <\/strong><\/p>\n\n\n\n CONTINI\nBONACOSSI<\/strong><\/p>\n\n\n\n TREFIANO\nCARMIGNANO D.O.C.G., reserve 1985<\/strong><\/p>\n\n\n\n Bottles produced n. 11,663<\/p>\n\n\n\n Climate\ntrend: The first three months of the year were very rainy. April was dry. May\nand August were rainy while September and October were dry, allowing perfect\nripening of the grapes.<\/p>\n\n\n\n Garnet\nred and orange colour.<\/p>\n\n\n\n Complex\nand varied nose with aromas of mint, eucalyptus, sweets from the outside of the\ndragee, carob, rhubarb, saddle leather, jute, hay, black pepper, nutmeg,\ncamphor, blackberry jam, medicinal herbs, lemongrass (lemongrass), hints of\nmedicine drawer, straw, finishing with pinches of star anise.<\/p>\n\n\n\n On\nthe palate it has an intense taste of dried plum and “morositas”\ncandy. Well balanced wine with the alcoholic mass dominated by a pleasant\nfreshness and tannins. The latter are quite thick, sweet, quite wide (5\/6) and\nvelvety. The body is medium and its flavor persistence is long with a finish of\ndried plum and candied cherry. With an empty glass you can smell the aromas of\ndried plum and chlorophyll. (91\/100)<\/strong><\/p>\n\n\n\n TENUTA DI\nCAPEZZANA<\/strong><\/p>\n\n\n\n CONTINI\nBONACOSSI<\/strong><\/p>\n\n\n\n TREFIANO\nCARMIGNANO D.O.C.G., reserve 1988<\/strong><\/p>\n\n\n\n Bottles\nproduced n. 13,140<\/p>\n\n\n\n Climate\ntrend: The first months of the year, excluding March, were very rainy. Dry\nsummer with August and September with light rainfall. October was initially dry\nand then humid and rainy.<\/p>\n\n\n\n An\norange-red shines from the glass.<\/p>\n\n\n\n Aromas\nof wild strawberry, slight aromas of dried plum, paint polish and mint and\neucalyptus.<\/p>\n\n\n\n The\nolfactory journey continues with intense camphor, almond shell and hints of hay\nand carob.<\/p>\n\n\n\n At\nthe end of the olfactory examination, memories of milk cream, earth and broken\ncyclamen stem follow.<\/p>\n\n\n\n On\nthe palate it has a strong acidity and a medium body. The wine has a good\ngustatory balance with an imperceptible alcoholic mass thanks to the\nacidity-freshness and tannins. The latter are sweet, fine, quite wide (5\/6),\ninitially velvety, then drying the upper gum a little.<\/p>\n\n\n\n Its intense aromatic persistence is long with a finish of blackberry jam and dried plum.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n\n\n\n \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0(90\/100)<\/strong><\/p>\n\n\n\n TENUTA DI\nCAPEZZANA <\/strong><\/p>\n\n\n\n CONTINI\nBONACOSSI<\/strong><\/p>\n\n\n\n TREFIANO\nCARMIGNANO D.O.C.G., reserve 1998<\/strong><\/p>\n\n\n\n Bottles\nproduced n. 11,914<\/p>\n\n\n\n Climate\ntrend: Very hot summer which brought forward the Sangiovese harvest before the\nrains that fell from 26 September to 9 October. The Cabernet was harvested\nafter the rains.<\/p>\n\n\n\n Those\nquite intense garnet red.<\/p>\n\n\n\n Upon\nolfactory examination, aromas of fir, oil paint, mint, eucalyptus, candied\ncherry emerge, intense aromas of sea water (internal white part of the\nwatermelon peel), drawer of medicines, light tannery leather at the end of\nprocessing, Valda tablet, blackberry jam, peeled tomatoes, finishing with light\nwoody puffs.<\/p>\n\n\n\n On the palate the body is medium and the wine is well balanced between alcohol and freshness. The tannins are thick, not very wide (4\/6) initially velvety and then dry and burn the upper gum. The thought is that new woods were used in this vintage, which is why the tannins of the wood are so evident. Further confirmation of this is given by the taste finish which is a little bitter.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0(87\/100)<\/strong><\/p>\n\n\n\n TENUTA DI\nCAPEZZANA <\/strong><\/p>\n\n\n\n CONTINI\nBONACOSSI<\/strong><\/p>\n\n\n\n TREFIANO\nCARMIGNANO D.O.C.G., reserve 2003<\/strong><\/p>\n\n\n\n Bottles\nproduced n. 9,432<\/p>\n\n\n\n Climate trend: From January\nto September little rain fell and that rain was not in the summer months. There\nwas a decrease in harvest and emergency irrigation was adopted.<\/p>\n\n\n\n Beautiful ruby \u200b\u200bred with\ngarnet highlights.<\/p>\n\n\n\n Olfactory debut of intense\nmint (the concentrated one contained in the After Eight chocolate), graphite,\nblackberry, dried black fig, almond shell, eucalyptus with a light camphor\nfinish.<\/p>\n\n\n\n The\nintense note of blackberry jam is highlighted on the palate. The body is medium\nand the balance is a little fluctuating between alcohol and freshness. The\ntannins are sweet, thick, quite broad (5\/6–) initially velvety to become a\nlittle drying and burning on the upper gum. Its taste persistence is long with\na finish of blackberry jam and woody notes. With an empty glass you can smell\nthe dried porcini mushroom. Not an easy year in which a lot of new wood was\nused and the “after eight” effect, as well as the tannins, confirm\nthis.<\/p>\n\n\n\n (88\/100)<\/strong><\/p>\n\n\n\n TENUTA DI\nCAPEZZANA<\/strong><\/p>\n\n\n\n CONTINI\nBONACOSSI<\/strong><\/p>\n\n\n\n TREFIANO\nCARMIGNANO D.O.C.G., reserve 2005<\/strong><\/p>\n\n\n\n Bottles\nproduced n. 8,740<\/p>\n\n\n\n Climatic\ntrend: Cold spring which decreased the fertility of the buds, reducing\nproduction. Little rainfall from January to July and August, only in September\ndid the rains arrive. The vintage in general produced very fragrant but not\nparticularly structured wines.<\/p>\n\n\n\n An\nintense garnet red emerges from the glass. The olfactory approach highlights\nthe balsamic note of mint, eucalyptus and rosemary, followed by aromas of\nearth, plum, cherry, rust, sage, laurel, light woody, medicinal herbs to\ndiffuse a magnificent and intense violet in the finish.<\/p>\n\n\n\n Tasting reveals a medium body and flavors of blackberry and plum. The wine has a good balance between alcohol and freshness while the tannins are sweet, thick, quite broad (5\/6-) and velvety. Juicy wine with long, intense aromatic persistence.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (90\/100)<\/strong><\/p>\n\n\n\n TENUTA DI\nCAPEZZANA <\/strong><\/p>\n\n\n\n CONTINI\nBONACOSSI<\/strong><\/p>\n\n\n\n TREFIANO CARMIGNANO D.O.C.G., reserve 2012<\/strong><\/p>\n\n\n\n Bottles\nproduced n. 6,764<\/p>\n\n\n\n Climatic\ntrend: Rainy winter until May while from June the rains stopped and resumed\nafter August 20th.<\/p>\n\n\n\n Ruby\nred – garnet.<\/p>\n\n\n\n Olfactory\nmix composed of aromas of blackberry, cherry cassis, plum, mint, eucalyptus,\nhints of black pepper and nutmeg, sage, graphite, juniper berry, dried porcini\nmushroom to finish with whiffs of tomato preserves.<\/p>\n\n\n\n The\ntaste encounter reveals a medium reinforced body and a fruity flavor of\nblackberry and cassis. The wine has a good gustatory balance between alcohol\nand freshness. The tannins are sweet and quite broad (5\/6+), initially velvety\nand then dry out and burn the upper gum a little in the finish.<\/p>\n\n\n\n At the beginning of the tasting I felt the central part of my tongue burning slightly.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 (91\/100)<\/strong><\/p>\n\n\n\n TENUTA DI\nCAPEZZANA<\/strong><\/p>\n\n\n\n CONTINI BONACOSSI<\/strong><\/p>\n\n\n\n TREFIANO\nCARMIGNANO D.O.C.G., reserve 2015<\/strong><\/p>\n\n\n\n Bottles\nproduced n. 11,052<\/p>\n\n\n\n Climate\ntrend: Rainy winter, hot spring and sunny summer with little rain.<\/p>\n\n\n\n Ruby\nred with purple highlights.<\/p>\n\n\n\n From\nthe glass rise aromas of intense nutmeg, black pepper, plum, cherry, old wood,\nalmond shell, aromatic herbs, medicinal herbs, sweets from the outside of the\ndragee, hints of cloves, hay, blackberry, hints of ink of cinchona, star anise,\nmusk, to end with light puffs of episperm (it is the sweetness of the fine skin\nof boiled brown).<\/p>\n\n\n\n Pleasantly\nfruity and juicy mouthfeel of plum, blackberry, blueberry. The body is medium\nand the wine is well balanced with the alcoholic mass completely silenced by\nthe freshness and tannins. The latter are fairly large (5\/6) and velvety sweet.<\/p>\n\n\n\n Its\ntaste persistence is long with a richly fruity finish.<\/p>\n\n\n\n Very rich nose and taste.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n\n\n\n \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (93++\/100)<\/strong><\/p>\n\n\n\n TENUTA DI\nCAPEZZANA<\/strong><\/p>\n\n\n\n CONTINI\nBONACOSSI<\/strong><\/p>\n\n\n\n TREFIANO\nCARMIGNANO D.O.C.G., reserve 2019<\/strong><\/p>\n\n\n\n (grape variety: 80%\nSangiovese, 10% Cabernet Sauvignon and 10% Canaiolo)<\/p>\n\n\n\n Bottles\nproduced n. 6,867<\/p>\n\n\n\n Climate\ntrend: Dry winter, rainy May, very cool June and sunny summer from mid-June to\nearly September. The cool nights, the right daytime temperatures and the\nsetting wind allowed perfect maturation fenolica. Great year! <\/p>\n\n\n\n Ruby\nred and purple<\/p>\n\n\n\n On\nthe nose it reveals aromas of intense hydrolytin (it is the powder that makes\nnatural water carbonated), sweets from the outside of the dragee, cherry, plum,\nblueberry, cassis, mint, eucalyptus, blackberry, medicinal herbs, earth,\nfinishing with pinches of rust.<\/p>\n\n\n\n The\npalate enjoys its generous fruity note of plum and blueberry. The body is medium\nand the wine is well balanced, in fact the alcoholic mass is imperceptible\nthanks to its freshness and its tannins. The latter are sweet, wide (6\/6-) and\nsilky. Its flavor persistence is long with a juicy finish of plum and\nblueberry.<\/p>\n\n\n\n Nice pleasant wine for me the best Trefiano ever made.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/p>\n\n\n\n \u00a0\u00a0\u00a0 (95\/100)<\/strong><\/p>\n\n\n\n The\nvertical highlighted the pleasantness and olfactory varieties of 1979, the use\nof new wood in 1998, the ripening of the fruit in the hot year of 2003. The\nolfactory and gustatory pleasantness of 2015 and the extreme olfactory and\ngustatory pleasantness of 2019, for me the best vintage of Trefiano produced.<\/p>\n\n\n\n After the tasting, a pleasant lunch followed by the excellent chef Francesco Corona from the Vinsantaia restaurant of the Tenuta di Capezzana. The menu was composed as follows: Eggs, pumpkin and porcini mushrooms accompanied by Tebbiano 2022 IGT Toscana (100% Trebbiano grapes), which I found to have a savory and mineral taste, more structured than the 2021 and 2020.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 (90\/100)<\/strong><\/p>\n\n\n\n Followed\nby the “Paccheri with wild boar rag\u00f9 soaked in Villa di Capezzana 2020\nD.O.C.G. Carmignano (80% Sangiovese and 20% Cabernet Sauvignon and Cabernet\nFranc grape varieties). Intense ruby \u200b\u200bred colour, spicy aromas of black\npepper, nutmeg, intense of small grains of liquorice, black morello cherry,\nmint, eucalyptus, fine tanned leather, camphor and rust.<\/p>\n\n\n\n When\ntasted it has a medium plus body. The wine has a good balance between alcohol\nand freshness.<\/p>\n\n\n\n The tannins are sweet and broad (6\/6–) initially velvety and then dry and burn the upper gum slightly. Its taste persistence is long. I really felt the maturity of the Cabernet.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n\n\n\n \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0(93\/100)<\/strong><\/p>\n\n\n\n The\nnext dish was the “Pork fillet, apple compote, carrots with thyme”\nwhich was accompanied by the Ugo Contini Bonacossi 2019 IGT Toscana (grape\nvariety: 100% Sangiovese).<\/p>\n\n\n\n Garnet\nruby \u200b\u200bred color. Smell composed of aromas of wafers from the ice cream cone,\nplum, cherry, rosemary, sage, bay leaves and sweetness from the outside of the\ncandy. On the palate it is a triumph of pleasure with juicy cherry and plum\nfruit.<\/p>\n\n\n\n Balanced\nwine between alcohol and freshness, with a medium plus body. The tannins are\nbroad but yes they have to settle, A wine that is already very pleasant, a very\nyoung wine that will reach 97\/100 in the future. For me it’s the best Ugo ever\nmade.<\/p>\n\n\n\n With\nthe “Pecorino Riserva del Fondatore” the Ghiaie della Furba IGT\nToscana was poured into our glass. (grape variety: 40% Cabernet Sauvignon, 35%\nSyrah and 25% Merlot)<\/p>\n\n\n\n Intense\nruby \u200b\u200bred and purple colour.<\/p>\n\n\n\n On\nthe nose it is a pleasant explosion of violet followed by mint, eucalyptus,\nplum and furry red peach.<\/p>\n\n\n\n Pleasant\npalate that focuses on finesse and elegance, unlike the 2019 which, I remember,\nveered more towards power. Nice wine! \n(94\/100)<\/strong><\/p>\n\n\n\n To\nend this splendid lunch where the wines were perfectly paired with the dishes\nwe were offered the “ricotta cream, vin santo and cantucci” obviously\ncombined with the vinsanto reserve 2016 Carmignano D.O.C. (grape variety: 90%\nTrebbiano and 10% San Colombano).<\/p>\n\n\n\n Dark\namber color.<\/p>\n\n\n\n Aromas\nof paint enamel, pastry, eggnog, dried white fig, dried date, almond, milk\ntoffee and honey. On the palate it is well balanced and has a good sweetness.<\/p>\n\n\n\n Its taste persistence is long\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (98\/100)<\/strong><\/p>\n\n\n\n What\na beautiful day! What a beautiful family the Contini Bonacossi is. I also\ncongratulate the oenologist Dr. Franco Bernabei who has greatly improved all\nthe company’s wines. I must point out, however, that the vinsanto is the work\nof Benedetta Contini Bonacossi who makes a great wine every year.<\/p>\n","protected":false},"excerpt":{"rendered":" As usual in recent years, the Capezzana Estate of the Conti Contini Bonacossi is organizing a vertical display of one of their wines. It involves tasting different vintages of the same wine produced in a period of time that has seen changes in different situations such as the climate, the management of the vineyards and […]<\/p>\n","protected":false},"author":3,"featured_media":14278,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"tdm_status":"","tdm_grid_status":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-14304","post","type-post","status-publish","format-gallery","has-post-thumbnail","category-uncategorized","post_format-post-format-gallery"],"jetpack_featured_media_url":"https:\/\/www.paolobaracchino.com\/wp-content\/uploads\/2024\/07\/IMG-20230928-WA0019.jpg","jetpack_shortlink":"https:\/\/wp.me\/pav13q-3II","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/14304","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/comments?post=14304"}],"version-history":[{"count":2,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/14304\/revisions"}],"predecessor-version":[{"id":14306,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/14304\/revisions\/14306"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media\/14278"}],"wp:attachment":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media?parent=14304"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/categories?post=14304"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/tags?post=14304"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}