Toscana Leggermente Appassite

Key Ingredients (Grape Varieties)

The wine typically features the following grape varieties:

• Sangiovese: The main grape of Tuscany and the backbone of many wines from the region, including Chianti and Brunello di Montalcino. Sangiovese provides acidity, fruit-forward flavors, and structure.
• Cabernet Sauvignon: In some blends, Cabernet Sauvignon may be used to add depth and structure, contributing dark fruit flavors and tannins.
• Merlot: Often used for its softness and roundness, Merlot helps balance the wine with its smoother texture.
• Other Local Varieties: Depending on the specific producer, there may be the inclusion of local Tuscan varieties like Canaiolo or Colorino.

The "Leggermente Appassite" Technique

• Appassimento Process: The term "Leggermente Appassite" refers to a lighter version of the appassimento technique. In this process, some of the grapes are left to dry on the vine or are harvested and then partially dried before fermentation. This technique is often associated with the production of Amarone and Valpolicella wines in the Veneto region, but it is also applied in Tuscany for added concentration.
• "Leggermente" (Slightly): The word "leggermente" suggests a lighter or more subtle version of the appassimento process, meaning that the grapes are only lightly dried, resulting in a slightly more concentrated wine without the heavy, raisin-like characteristics of fully dried grapes.
• Impact on Wine Style: This drying process enhances the wine's flavors by concentrating sugars, acids, and tannins, leading to a wine that has intense fruit and spice characteristics, but still maintains a balanced, drinkable style.

Winemaking Process

• Fermentation: After the partially dried grapes are harvested, they undergo fermentation. During fermentation, the sugars in the grapes are converted into alcohol by yeast. The fermentation process can take place in stainless steel tanks, oak barrels, or a combination of both.
• Aging: The wine is typically aged in oak barrels or large casks (botte) for a certain period. The aging process helps to smooth out the tannins, integrate the flavors, and develop complexity in the wine.
• Maturation: After fermentation and aging, the wine may go through further maturation in bottles before it is released to the market.

Flavor Profile

• Aroma: The wine exhibits a bouquet of red fruits such as cherry, raspberry, and plum, alongside spicy notes of black pepper, herbs, and sometimes a subtle touch of oak-derived vanilla or toast.
• Taste: On the palate, Toscana Leggermente Appassite is typically medium-bodied with a balanced acidity. The flavors can include ripe red fruits, dried fruits (like figs or raisins due to the drying process), and hints of earthiness or tobacco. The wine is often smooth and round, with soft tannins and a pleasant finish.
• Sweetness: It is generally a dry wine, although the concentration of fruit flavors from the appassimento process can give it a slightly sweeter perception, especially when compared to traditional wines.

Alcohol Content

• The alcohol content typically ranges from 13% to 14% ABV, which is standard for many Tuscan wines, especially those produced using partial drying techniques.

Food Pairing

Toscana Leggermente Appassite pairs well with a variety of foods, including:

• Cheese: Hard cheeses such as Pecorino, Parmigiano-Reggiano, or aged Gouda work well.
• Meats: Red meats, grilled steaks, roasted lamb, and dishes with rich sauces (such as beef stew or pasta with Bolognese sauce).
• Pasta: Hearty pasta dishes, especially those with tomato-based or meat-based sauces.
• Pizza: A classic pairing with pizza, particularly those with meats like sausage or pepperoni, or even wood-fired pizza with a rich tomato base.

Serving Suggestions

• Temperature: Serve the wine slightly below room temperature, around 16°C to 18°C (60°F to 64°F).
• Decanting: Not mandatory, but if decanting, Given the aging potential and tannic structure, decanting the wine for 30 minutes to an hour before serving can help it open up and enhance its aromatic profile.

Region & Terroir

• Region: Toscana Leggermente Appassite is from Tuscany, a region known for its diverse terroirs. The vineyards are often situated in hilly areas with varying altitudes, which helps maintain a good balance of acidity and ripeness in the grapes.
• Climate: Tuscany has a Mediterranean climate with warm, dry summers and mild, wet winters. The region’s climate is well-suited for grape growing, and it’s one of the most prestigious wine regions in Italy.

Wine Style Variations

While the most common styles of Tuscany wines are Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano, the Toscana Leggermente Appassite stands out due to its partial drying technique. It combines the freshness and acidity typical of Tuscan wines with the richness and intensity derived from the appassimento method.

Aging Potential

• Depending on the producer, this wine can have an aging potential of 5-10 years or more, though it is generally accessible and enjoyable in its youth. Proper storage conditions (cool and dark) are important for maintaining its quality over time.

Awards:

• Luca Maroni 97 points