2016 Farnetella Lucilla Toscano Rosso

SKU #1372121 91 points James Suckling

 A red-fruited and spicy nose that shows red peppers, redcurrants and fresh herbs. Medium body, firm tannins and a fresh finish. Drink now.  (9/2018)

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Price: $10.99
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By: Robert Cash | K&L Staff Member | Review Date: 3/1/2019 | Send Email
Fantastic little Super Tuscan at an everyday price. The nose is bold with earth and red fruited elements. The wine displays ripe fruit, softer tannins as well as that Tuscan dust on the palate that I love so much. Goes great with pizza, burgers or just by itself.

By: Kirk Walker | K&L Staff Member | Review Date: 12/29/2018 | Send Email
Everyday Super Tuscan. Good fruit and structure with enough complexity that keeps you coming back for more.

By: Sharon Kelly | K&L Staff Member | Review Date: 11/17/2018 | Send Email
This is something you'll want to stock up on if wine consistently makes an appearance at your weeknight dinner table. With its tart cherry, crushed stones, bright acidity and subtle spiciness, this is a fantastic table wine that ticks all the boxes: great flavor and versatility, bears structure, is easy drinking, and sells at an absurdly low price point. Fab!

By: Kate Soto | K&L Staff Member | Review Date: 11/8/2018 | Send Email
For $10.99 this is truly a no-brainer. It's an energetic and well-structured wine with notes of deep red fruits, mint, rosemary, and earth. Easy drinking and delicious. This is your new go-to pizza wine, my friends!

By: Joe Manekin | K&L Staff Member | Review Date: 11/7/2018 | Send Email
Red fruits combine with an earthy quality on the nose - you can tell that this is an honest Tuscan wine made well, to be enjoyed with some food. The flavors also deliver, with freshness and crispness, but interestingly for a sangiovese blend at this price point, minimal rusticity or bite. It's just a well balanced wine that will serve you well for charcuterie, pizza, pasta, or mashed potatoes topped with sauteed mushrooms and garlic.

By: John Downing | K&L Staff Member | Review Date: 11/5/2018 | Send Email
The owners of Felsina purchased this Chianti Colli Senesi property in 1980 and have developed it into one of the finest in this zone located Southeast of Chianti Classico. The 2016 Lucilla is a blend of Cabernet, Merlot and Sangiovese with aromas and flavors of bright and earthy red fruit and a core of juicy acidity that makes it ideal at the table. Try this with pasta with red sauce, pizza, meats and everyday fare. A steal at $10.99.

By: Rachel Alcarraz | K&L Staff Member | Review Date: 10/30/2018 | Send Email
A lively nose of juicy red fruits and fresh herbs. The palate will hit you with power and intensity from bold fruit, high acidity, and dynamic structure. It is a great Toscana to lead you into the world of Super Tuscans or to replace those pricey bottles for a relaxing mid week glass.

By: Greg St. Clair | K&L Staff Member | Review Date: 10/30/2018 | Send Email
The nose of this wine says power, just from the intensity of the fruit character. It shows a bold depth of currant and plum speared by a focused wild cherry accented with bits of dried herb. On the palate the wine shows its depth, it is a Super Tuscan blend, and the structure of the Cabernet and the plush texture of the merlot weight are brought to focus by the superb Sangiovese. The flavors are a mélange of dark fruit but with a truly savory feel, more umami with hints of Tuscan dust. The finish is powerful, super fine tannin frames the finish and gives real definition to this superb wine for the price!

By: Mike Parres | K&L Staff Member | Review Date: 10/23/2018 | Send Email
This is one of my favorite producers from Tuscany. This is their "Super Tuscan" - a very user friendly wine, the blend is Sangiovese, Cabernet Sauvignon and 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. This 2016 ROCKS !!!

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.


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.