Giodo
La Quinta Sangiovese 2023
Other years:
2018| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | 12 months in 500 and 2,500 litre oak barrels, followed by further maturation in concrete tanks. |
| Other years | 2018 |
- Grape variety and style: Still red wine made from 100% Sangiovese, Toscana IGT, 2023 harvest
- Aromas: Notes of blackberry, plum, red flowers, Mediterranean scrub and persistent balsamic hints
- Taste: Fresh and savoury, lively tannins and a prolonged finish with delicate spices
- Vinification and ageing: Fermentation in steel, matured for 12 months in large barrels and concrete
- Awards: Rated 92/100 by Decanter; limited edition of 11,000 bottles
Description
What kind of wine it is
Quinta Sangiovese by Giodo is a still red wine that showcases pure Sangiovese. It stands out for its intense ruby colour and an aromatic bouquet ranging from blackberries and plums to red flowers, with hints of Mediterranean scrub and a pleasant balsamic note. On the palate, a fresh, savoury streak emerges, balanced by vibrant tannins, making it lively to drink. Its persistence on fine spice notes makes it ideal for pairing with succulent red meats, flavourful pasta dishes and medium-aged cheeses.
Where it comes from
This wine originates in Tuscany, in the Montalcino area, where the vineyards are situated at an altitude of three hundred metres with a south-eastern exposure. The vines sink their roots into a matrix of pebbles and clay, essential for giving the wine savouriness and structure. The rows, tended by Giodo and trained using the spurred cordon method, cover an area of six hectares. Careful yield management ensures excellent aromatic concentration, faithfully reflecting the identity of the terroir.
How it is produced
The vinification process involves fermentation in steel for seven days, followed by skin contact for twelve days for optimal extraction. Ageing takes place for twelve months in large oak barrels, a choice aimed at preserving the fruit's fragrance and smoothing the tannic texture. A final rest in cement vats allows the wine to reach perfect balance. It is recommended to decant the wine for an hour and serve it at a temperature between sixteen and eighteen degrees to fully enhance its organoleptic qualities.
History and Curiosities
Born in 2002 from the expertise of oenologist Carlo Ferrini, the Giodo project tells the story of the region through La Quinta Sangiovese Toscana IGT. The grapes grow on south-east facing slopes at an altitude of 300 metres, in soils rich in pebbles and clay. This fine 2023 vintage, produced in only 11,000 bottles and awarded 92 points by Decanter, ferments in steel before ageing for twelve months in large oak barrels and concrete vats. A skilful cellar practice designed to preserve the elegance and distinctive characteristics of this noble single-variety grape.
Awards
-
2023
92/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2023
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 2002
- Oenologist: Carlo Ferrini
- Bottles produced: 11.000
- Hectares: 6
After 10 years, it's time to take flight as a wine maker, starting from Montalcino, where he wins the favor of critics from all over the world, and then moving on to every significant corner of Italy's wine industry. While he helped to keep up the myth of pearls of our oenology such as the wines of Castello del Terriccio in Pisa, those of Tenuta San Leonardo in Trentino or in sunny Sicily with Tasca d'Almerita (we only mention a few because the list is very seasoned), he developed the idea of "putting up" the vineyard by falling back on Montalcino, where his professionalism exploded, and then extend with a few plots even to the beloved Etna.
Giodo is a solid project with a total of 5 hectares, where the winemaker-producer can express his ability, this time without filters, in the lieu-dit of Sant'Angelo, located on the south-east side of the denomination, at an altitude of 300 meters. Here he breeds vines of 10 different clones of Sangiovese, 12 years old, with a copious density of 6600 vines/ha; denying those who accuse him of making excessive use of barriques, he vinifies only in tonneaux, a type of barrel that he considers perfect to maintain the gentle traits of his wines. The result in the glass is surprising, first of all with Brunello Giodo (named after mother Giovanna and father Donatello), and for the excellent Sicilian product, the latter made by plants of 80 years of age, grown at 950 meters above sea level. The only flaw is the small number of bottles produced, which will make these wonderful samples even more attractive to collectors. Read more
| Name | Giodo La Quinta Sangiovese 2023 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Giodo |
| Story | History and Curiosities Born in 2002 from the expertise of oenologist Carlo Ferrini, the Giodo project tells the story of the region through La Quinta Sangiovese Toscana IGT. The grapes grow on south-east facing slopes at an altitude of 300 metres, in soils rich in pebbles and clay. This fine 2023 vintage, produced in only 11,000 bottles and awarded 92 points by Decanter, ferments in steel before ageing for twelve months in large oak barrels and concrete vats. A skilful cellar practice designed to preserve the elegance and distinctive characteristics of this noble single-variety grape. |
| Origin | Montalcino (SI) |
| Soil composition | Medium texture rich in coarse fragments (pebbles and clay) |
| Cultivation system | Spurred cordon |
| Plants per hectare | 6600 |
| Yield per hectare | 50 q/ha |
| Fermentation | 7 days |
| Production technique | Fermentation in stainless steel vats with 12 days of skin contact; ageing in large oak barrels and further maturation in concrete tanks |
| Wine making | 7 days of alcoholic fermentation in steel vats, and 12 days of skin contact. |
| Aging | 12 months in 500 and 2,500 litre oak barrels, followed by further maturation in concrete tanks. |
| Total acidity | 6.1 gr/L |
| Year production | 11000 bottles |
| Allergens | Contains sulphites |