Tolaini Picconero 2010

Tolaini Picconero 2010

94
WS 90
RP 94
GR 3
JS 94

Tolaini, 0,75 l - 14.35%
35% Cabernet Sauvignon, 65% Merlot

Price CHF 66.69
Saving CHF 12.32 (19%)
CHF 54.37
Price inc VAT
Out of stock

Tuscany - Italy
Red still

How to serve

Serve at:

16 - 18°C.

Decanting time:

1 Hour

Longevity:

15 - 25 years

Glass:
Full Bodied and Very Aged Red Wines
Tolaini Picconero 2010
The goal of Pier Luigi Tolaini is to produce a great wine without compromise in the style of the distinguished Bordeaux Chateaux. Picconero is produced only in the best vintages, and only from the fruit of the best parcels of Merlot and Cabernet Franc.The name derives from 'picco' meaning peak and nero meaning black in deference to the Italian custom of using the term nero for red-skinned grapes. This is a rich, complex and muscular, yet balanced wine with deep tiers of cherry, plums and wild berriess, and nuances of spice and currants. Picconero is a cellar-worthy wine.

Colour

Clear, ruby-red with garnet highlights.

Bouquet

Rich, concentrated and muscular, yet wonderfully balanced with big tannins and deep tiers of cherry, plums and wild berries, and nuances of spice, vanilla and licorice.

Flavour

Complex structure with soft, round tannins, aromas of blackberry, raspberry and a rich aftertaste of red fruits, vanilla and balsamic notes. It's a wine that promises a long life in the bottle.

Pairing

Seconds of braised meats or stews, game and feathered hair, big blue cheeses.

Pasta
Meat
Game
Cheese

Items Similar to Tolaini Picconero 2010

Features

Name Tolaini Picconero 2010
Type Red still
Classification IGT Toscana
Year 2010
Size 0,75 l Standard
Alcohol content 14.35% by volume
Grape varieties 35% Cabernet Sauvignon, 65% Merlot
Country Italy
Region Tuscany
Origin Chianti Classico, Tuscany, Italy.
Soil composition Lime and clay with a considerable presence of gravel size stones.
No. plants per hectare 6,900–11,000 plants per hectare.
Yield per hectare 50 qt./ha
Fermentation period 30 days.
Vinification Grapes are first selected during harvest in the vineyard and then with the optical sorter when they arrive at the winery. They are destemmed and the whole berries are immediately put into French oak fermenters. Alcoholic fermentation: The temperature is computer controlled in the tanks where the must is kept in contact with the skins for about 30 days; manual pigiage and remontage are done throughout the day every 6-8 hours and one delestage is done weekly. Malolactic fermentation French oak barriques (100% new).
Ageing On fine lees for 6 months in barriques.
Total acidity 5.76 gr/L
pH 3.65
Production year 16,500 bottles
Allergens Contains sulphites
Pairing Seconds of braised meats or stews, game and feathered hair, big blue cheeses.

Official awards

Expert

Award

Description

Vintage

Gambero Rosso
 
3 red glasses - Absolutely superb. Only 305 out of 18000. 2010
James Suckling
94/100 
2010
Robert Parker
94/100 
2010
Veronelli
 
3 gold stars - One of the best wines ever. Top rated for at least 3 years. 2010
Vinous
92/100 
2010
Wine Spectator
90/100 
2010
xtraWine
95/100 
2010
Bibenda
 
5 bunches of grapes - An excellent wine 2018
Vitae AIS
 
4 vines - One of the best wines ever 2018
Bibenda
 
5 bunches of grapes - An excellent wine 2016
Decanter
91/100 
2016
Bibenda
 
5 bunches of grapes - An excellent wine 2015
Tolaini
From this winery:

Pier Luigi Tolaini is the image of the self-made man. Emigrated to Canada at a young age, he was able to dominate the transport sector, conquering the market of the second largest country in the world. But the passion for Italy led the nice entrepren...

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