2016 Tenuta Le Calcinaie Ingredienti Uva (100% Sangiovese)

SKU #1346264 92 points Vinous

 The 2016 Ingredienti: Uva, the estate's 100% Sangiovese done with no SO2, is fabulous. Exuberant and intense in all of its dimensions, the 2016 possesses tons of depth and raciness to match the dark Sangiovese flavors. Black cherry, plum, smoke and licorice infuse the racy, inviting finish. (AG)  (1/2018)

K&L Notes

Nothing added, just 100% Sangiovese grapes, no sulfites, no filtering, just fermented grape juice! *Organic, natural wine*

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Price: $19.99

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Staff Image By: Rachel Vogel | K&L Staff Member | Review Date: 4/17/2018 | Send Email
What I love about Sangiovese that is aged in large neutral oak barrels verses new French barrique is the vibrancy and true character that the grape can still express. In the Ingredienti, it is completely stainless steel and a few lively characteristics have been highlighted. What you get is a vibrant and fresh nose that exudes beautiful notes of baking spice. It is alive on the palate with unique crunchy fruit and evident tannins. High acidity runs through the wine while a touch of savory, almost soy sauce like character clings to the tip of your tongue. This wine is anything but reserved.

Staff Image By: John Downing | K&L Staff Member | Review Date: 4/10/2018 | Send Email
Le Calcinaie is a small Tuscan estate close to the town of San Gimignano and one of our favorite in this area. Not only are the wines certified organic but also owner Simone Santini has chosen to produce this wonderful 100% Sangiovese entirely in steel tanks without the use of sulphur. It's texturally plush and round yet pleasantly structured with some youthful tannins and acidity that emerge on the finish. The combination of earthy Tuscan terrior and primary black fruit make this perfect with hearty pastas, meats and firm cheeses.

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.