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Buy Tenuta di Nozzole Il Pareto Toscana IGT 750ml for less at Wine Chateau SKU: 1571995
Tenuta di Nozzole Il Pareto Toscana IGT
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Tenuta di Nozzole Tenuta di Nozzole Il Pareto Toscana IGT 2006
Nozzole Il Pareto is an intense expression of Cabernet Sauvignon, with a classic cassis fragrance offset by notes of vanilla and cedar. The palate is characterized by great ripeness and full, sweet black fruit concentration set in a firm yet elegant structure of mellow tannins. The finish is lush and penetrating, confirming the notes of vanilla and cedar foreshadowed in the nose and mid-palate.
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Notes on the Tenuta di Nozzole Il Pareto Toscana IGT 750ML 2006

Tasting Notes Classic Cabernet flavors and aromas of cassis and blackberry mark this jammy, highly extracted wine, and are offset by notes of dried herbs, spice, vanilla and cedar supported by bold, firm tannins and a long finish.

Wine Maker Notes The "Il Pareto" vineyard is situated amid a forest of maritime pines in the middle of the estate at Passo dei Pecorai at an altitude of 900 feet. It covers an area of 4.05 hectares (10 acres), with a small potential for expansion, on superb red vine soils, typical of the commune of Greve, characterized by an elevated content of galestro rock. The Il Pareto vineyard was planted in 1981 and grafted with a clonal selection of Cabernet Sauvignon. Vines are at a density of 4,000 per hectare and trained to a "cordone alto" (high cordon) system. Yield is restricted to roughly 30 hectolitres per hectare (two tons per acre), producing approximately 750 to 1,000 cases of wine annually. Il Pareto was first produced in the 1987 vintage, followed by the superb 1988 vintage, one of the decade's best in Tuscany and particularly in Greve. The spectacular 1990 vintage of Il Pareto established the wine internationally as one of the great Super-Tuscans.

Grapes are hand harvested, destemmed and crushed. Alcoholic fermentation is initiated on the skins by natural yeasts and takes place in temperature-controlled stainless steel tanks over a period of seven days at 21 to 27 C (70 to 80 F); a further maceration period of eight days follows before pressing. The wine then is racked into clean stainless steel and brought to 22 C (72 F) to naturally induce a full malolactic fermentation. The finished wine is transferred to new Allier oak barriques in which it develops for a period of 16 months. A light egg-white fining precedes bottling.

Food Pairing Pairs well with meats, poultry, and game.

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