2010 Erik Banti "Ciabatta" Morellino di Scansano Riserva

SKU #1127609

'Ciabatta' is Erik Banti's signature wine made from Sangiovese aged for one year in 10-hectoliter Slavonian oak barrels. Its intoxicating, meaty aromatics cover the spectrum of earth, sweet leather, cherry, and a touch of the Maremma outback. However, as with previous vintages, its most dominant characteristic is the suppleness, depth and power it displays on the palate. Yet another awesome vintage at a bargain price - this is not to be missed! Recommended with grilled steak, wild boar and game dishes, lamb stew, and aged cheeses.

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Price: $19.99
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Staff Image By: Kyle Kurani | K&L Staff Member | Review Date: 5/31/2013 | Send Email
Another great value from Banti. This is a richer style of wine, dark fruited with medium tannin, broad and lush this is the perfect catchall for your Italian cuisine.

Staff Image By: Jeffrey Jones | K&L Staff Member | Review Date: 5/17/2013 | Send Email
The Erik Banti Ciabatta is 85% Sangioves, 10% Alicante and 5% Ciliegiolo and is a good alternative to Chianti. The flavor of the Sangiovese is fattened up by the Alicante and creates a wine that is medium to full bodied,has nice fruit,and is balanced with complexity and acidity. It is delicious and interesting and will go well meats, pasta and pizza.

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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.


Alcohol Content (%): 14