2014 Farnetella Lucilla Toscano Rosso

SKU #1287497 93 points James Suckling

 A ripe and decadent nose with licorice, sliced mushrooms and blackberries too. The palate is really savory with a tantalizing salty note that really lifts it up. Precise and linear. Beautiful austerity on the finish. Drink now.  (7/2016)

K&L Notes

70% Sangiovese, 15% Cabernet Sauvignon, 15% Merlot

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Price: $10.99
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Staff Image By: John Majeski | K&L Staff Member | Review Date: 4/5/2017 | Send Email
Polenta, grilled veggies, rosemary roasted chicken, pasta with a rich marinara sauce, pepperoni and mushroom pizza, lamb moussaka... the list of friendly food pairings is all but endless for this bright and savory Tuscan blend of Sangiovese, Cabernet Sauvignon and Merlot. Deliciously ripe blackberry, cherry and plum fruit, a dash of nutmeg spice and earth combine with caressing tannins and gentle acidity. This audacious red will fast disappear from our shelves at this price, so I'd advise you not to wait or hesitate....
Top Value!

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 3/7/2017 | Send Email
I have to admit this wine caught me by surprise, I was expecting something a bit grittier but wow, the nose alone shows loads of rich fruit, like a mixed berry compote, wave after wave of flavor. On the palate the wine shows more spice, earth a bits of leather mixed in with the bold berry statement. It leaves a bit of an umami driven, savory finish that is ridiculously good for this price point.Yet this isn't a plump, structure-less wine this baby's got it all going, fruit, complexity, length with a bit of tannic structure. Really a spectacular wine.
Drink from 2017 to 2021

Staff Image By: Steve Bearden | K&L Staff Member | Review Date: 2/28/2017 | Send Email
What a fantastic value on a food friendly and interesting wine. This is a touch earthy with intense flavors of dark cherry, spice, ripe blackberry and uplifting minerality on the rich finish. This drinks like a $25.00 bottle.

Staff Image By: Kirk Walker | K&L Staff Member | Review Date: 2/22/2017 | Send Email
A Tuscan charmer! Lots of the dark cherry Sangiovese fruit made a little darker with the help of Cab and Merlot. A touch of spice, a whiff of Tuscan dust and a dry but not classically assertive finish. This will be a go to pizza pasta red while it lasts!

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 2/16/2017 | Send Email
This is one of my favorite producers from Tuscany. This is their "Super Tuscan" - a very user friendly wine, the blend is 70% Sangiovese, 15% Cabernet Sauvignon, 15% Merlot. Lots of dark skinned fruit with spice, minerals that complete each other on the nose and palate. The wine has pleasantly soft tannins, but good acidity to pull it all together. Buy two, the first one will disappear quickly.

Staff Image By: Gary Westby | K&L Staff Member | Review Date: 2/15/2017 | Send Email
What a slam dunk value from Tuscany! This inexpensive bottle has so much going on for the price. Not only does it have friendly, ripe, brambly blackberry flavors it also has good balancing acid and tannin. This is real wine for your week night pizzas and pasta dishes!
Top Value! Drink from 2017 to 2024

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Additional Information:



- 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.


Specific Appellation:


- Chianti is the most famous wine name in Italy is not the name of a grape but actually a region. Chianti lies in the 35 miles of hills between Florence and Siena, a complex geological region as well as geographically. The extraordinary geography makes grape growing a very challenging feat with multiple exposures and soil types on the same estate. The region comprises 9 different communes not dissimilar to Bordeaux wherein each commune has a particular characteristic that shows in the wine. The wine is made predominantly Sangiovese, the grape must comprise at least 80% of the blend. Chianti Classico is the "classic" region, though many other nearby regions now use the name "Chianti" to make similar wines. The "Gallo Nero" or Black Rooster on many of the Chianti Classico bottles is a private consortium of producers who try and control the direction of production and quality amongst their members.