CASTELLO DEI RAMPOLLA SAMMARCO 2006

Castello dei Rampolla
Sammarco Toscana IGT 2006

“A huge, powerful wine, the 2006 Sammarco is one of the highlights among recent vintages. The 2006 is deep, dense and concentrated, with massive tannins that are matched pound for pound by the intensity of the fruit. A huge, explosive finish rounds things out in style. Readers will have to be exceedingly patient here. There is no denying the 2006’s greatness, though. Today, the 2006 is far more impressive than it was at the outset. (AG/7/2015)” – 97+/100, Vinous

VARIETIES: 65% Cabernet Sauvignon, 30% Merlot, 5% Sangiovese
REGION: Italy / Central Italy / Toscana
AGEING: Ageing for 3 months in cement vats and 12-15 months in Toneis without toast or with medium toast. Before going to market, it is aged for 18 to 24 months in bottle
GUARDING POTENTIAL: Enjoy now or will cellar well up to 18 years
SERVE: Optimum drinking temperature is 16 – 18 ºC
FITS TO: Perfect for pairing with Grigliata mista di Carne, Primi Piatti Toscani and aged cheeses like Pecorino delle Balze Volterrane DOP / Caciotta della Lunigiana / Marzolino di Lucardo / Il Fossa del Greppo
CRITICS SCORES: V/97, WE/93, WS/92
VIVINO: Average 4.3 ★★★★✰

___________________________________________________

Sammarco | Range | Castello dei Rampolla

Castello dei Rampolla is a family-run wine estate located in the Conca d’Oro valley in the Chianti Classico region of Tuscany. It is known for its Super Tuscan wines, Sammarco and Vigna d’Alceo. Sammarco is perhaps the best-known label and was first produced in 1980, after the first vintages of Sassicaia impressed Alceo di Napoli, the owner of Castello di Rampolla.

SAMMARCO
Sammarco is a very fresh wine with fine aromas of woodland undergrowth and a deep, intense colour. It is characterised by distinct aromas of ripe fruit and has a strong concentration of powerful tannins. It is an elegant and refined wine: Cabernet Sauvignon, blended with a percentage of Sangiovese and Merlot.

Production varies depending on the weather conditions: 8000 – 25000 bottles.

VINIFICATION AND AGING
3 months: concrete tanks
12-15 months: tonneaux and oak barrels 12 HL
no toast / medium toast
18-24 months: bottle