Tenute Lunelli - Tenuta Podernovo
Toscana Aliotto 2023
Other years:
2022| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 60% Sangiovese, Cabernet Franc, Cabernet Sauvignon, Merlot |
| Aging | 12 months in barrique (French oak); minimum 4 months ageing in bottle. |
| Other years | 2022 |
- Organic red Toscana IGT: Composed of Sangiovese, Cabernet Sauvignon, Merlot and native varieties
- Origin in the Pisan hills: Vineyards in Terricciola on soils rich in fossil shells
- Elegant aromas: Scents of morello cherry, blackberry, blackcurrant with hints of aromatic herbs, minerality and spices
- Ageing: Fermentation in steel, maceration, 12 months in barrique and 4 in bottle
- Serving: 16–18°C, decant for 1 hour; ideal with pasta, roasts, cured meats, cheeses and sushi
Description
What kind of wine it is
Aliotto is an organic red wine with Indicazione Geografica Tipica Toscana, produced by Tenute Lunelli. It is the result of a blend of Sangiovese, Cabernet Sauvignon, Merlot and local grape varieties. In the glass, it displays an intense ruby colour, revealing elegant aromas of morello cherry and blackberry, enriched by notes of aromatic herbs and spices. On the palate, it is dry, structured and enveloping, characterised by a balanced acidity and tannins smoothed by ageing in oak barrels, with a long and savoury finish. It pairs beautifully with roasts, cured meats and cheeses, and proves surprisingly versatile even with Japanese cuisine.
Where it comes from
This Tuscan wine originates from estate-owned vineyards located on the Pisan hills of Terricciola. The vines grow at an altitude of 137 metres, with optimal exposure to the west, east and south. The wine’s profile is deeply linked to soils rich in fossil shells, characterised by a medium-textured, sandy-loam and clay composition. This particular soil composition imparts minerality and a solid structure to the sip, faithfully reflecting the essence of a hilly region managed according to the principles of organic farming.
How it is produced
Following a meticulous manual harvest, the bunches trained on the spur cordon system ferment in steel tanks at a temperature of 28°C. The maceration on the skins lasts for a period between ten and fifteen days, ensuring optimal phenolic extraction. The wine then matures for twelve months in French oak barrels, gaining complexity and smoothness, before completing the production cycle with four months of rest in glass. To appreciate every nuance, it is recommended to decant it for an hour and serve at a temperature of 16-18°C.
History and Curiosities
Aliotto is the first wine from Tenute Lunelli to boast organic certification. It originates from the magnificent vineyards of the Podernovo Estate, nestled on the hills of Terricciola in the province of Pisa. The high value of the project is evidenced by prestigious accolades, such as the 92 points from James Suckling. With the 2023 vintage, this virtuous tradition continues, offering a sustainable Toscana IGT that expresses a deep love for nature and its own territory.
Awards
-
2023
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2023
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2023
3One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 2000
- Oenologist: Luca D'Attoma, Corrado Dalpiaz
- Bottles produced: 136.900
- Hectares: 25
Next to the winery there is a magnificent complex of late eighteenth century rural buildings in typical Tuscan style, which has been recently restored and transformed into exclusive apartments that offer guests an unforgettable stay in this enchanting and peaceful spot. The wines made at Tenuta Podernovo are Teuto, which matures for 20 months in large oak casks and highlights the zone’s natural vocation for producing a very elegant version of Sangiovese, and Aliotto, made from a blend of 60% Sangiovese together with Cabernet, Merlot and other local grapes. Both display an elegant tannic vein, well-balanced fruit and a finish of ingratiating intensity. The last release of Tenuta Podernovo is Auritea, a pure Cabernet Franc. All three wines have an elegant tannic texture, a balanced structure and a final of persuasive intensity: distinctive signature of this Estate. Read more
| Name | Tenute Lunelli Toscana Aliotto 2023 |
|---|---|
| Type | Red organic still |
| Denomination | Toscana IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 60% Sangiovese, Cabernet Franc, Cabernet Sauvignon, Merlot |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tenute Lunelli - Tenuta Podernovo |
| Story | History and Curiosities Aliotto is the first wine from Tenute Lunelli to boast organic certification. It originates from the magnificent vineyards of the Podernovo Estate, nestled on the hills of Terricciola in the province of Pisa. The high value of the project is evidenced by prestigious accolades, such as the 92 points from James Suckling. With the 2023 vintage, this virtuous tradition continues, offering a sustainable Toscana IGT that expresses a deep love for nature and its own territory. |
| Origin | Tenuta Podernovo, Pisan hills (province of Pisa), Tuscany, Italy |
| Climate | Altitude: 137 m a.s.l. Exposure: West, East, South. |
| Soil composition | Medium-textured, sandy-clay loam soils, rich in fossil shells |
| Cultivation system | Spurred cordon |
| Plants per hectare | 5680 |
| Yield per hectare | 60 hl of wine per ha |
| Fermentation temperature | 28 °C |
| Production technique | Fermentation in stainless steel vats at 28°C; maceration on the skins for 10–15 days; ageing for 12 months in French oak barriques and at least 4 months in bottle |
| Wine making | Fermentation in stainless steel vats at 28°C; maceration on the skins for 10–15 days. |
| Aging | 12 months in barrique (French oak); minimum 4 months ageing in bottle. |
| Total acidity | 4.94 gr/L |
| Residual sugar | 1.6 gr/L |
| Allergens | Contains sulphites |