2006 La Mozza I Perazzi Morellino di Scansano

SKU #1038572

La Mozza's owner's (Über-Chef Mario Batali and Restaurant Wündkerkind Joe Bastianich) have really scored with their 2006 La Mozza I Perazzi Morellino (sangiovese) di Scansano! This coastal Tuscan area is really making great wine at exceptional prices. Their 2006 Morellino has luscious fruit densities coupled with vibrantly focused aromatics and all wrapped up in a long, memorable finish. Great for grilled meats, pasta, roasted chickens or just good old drinking! Wow I love this wine! (Greg St.Clair K&L Wine Merchants) 90 points Robert Parker's Wine Advocate: "The 2006 Morellino di Scansano I Perazzi is an especially sexy, juicy Morellino loaded with fruit, underbrush, smoke and licorice nuances that emerge from its generous, plump frame. It should drink beautifully over the next few years. Best of all, it is an outstanding value. Anticipated maturity: 2008-2011."

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Price: $15.99
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Staff Image By: David Driscoll | K&L Staff Member | Review Date: 4/20/2009 | Send Email
This wine really suprised me because I had no idea it was Sangiovese nor that it hailed from Tuscany. Softer and juicier than Chianti or Brunello, with some savory textures on the back end. Very good wine with a friendly price tag that beats the heck out of a cheap, straw-basket-covered supermarket Chianti.

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- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.