2010 Sette Ponti Crognolo Proprietary Red Wine
Proprietary Blend - 750ML

  • WS 90

This product is
out of stock

This product is
out of stock

Contact us Wine consultation

WS 90
Wine Spectator - Wine Spectator, October 2012
This balanced red shows fine depth to its cherry currant tobacco and earth flavors just needs time to absorb the dusty tannins. There's a modern feel but the wine is distinctly Tuscan. Sangiovese and Merlot. Best from... This balanced red shows fine depth to its cherry currant tobacco and earth flavors just needs time to absorb the dusty tannins. There's a modern feel but the wine is distinctly Tuscan. Sangiovese and Merlot. Best from 2013 through 2018. -BS
Color & Type Red
Varietal Proprietary Blend
Country Italy
Region Tuscany
Vintage 2010

Label

Crognolo, the first label produced at Tenuta Sette Ponti, is an elegant wine named after a wild bush, Cornus, that grows abundantly on the estate. It is made predominantly from Sangiovese, a traditional Tuscan variety that produces elegant and age-worthy wines, with a small amount of Merlot and Cabernet Sauvignon. Crognolo unites the class of Sangiovese with the complexity bestowed by oak aging.

Intense ruby red color leads to a full bouquet of ripe cherry and berries, well blended with spicy notes that give class and complexity. It is full bodied, well balanced and vibrant on the palate, and has well rounded tannins and depth.

Winery

Sette Ponti

Tenuta Sette Ponti sits in the land of Sangiovese and Chianti, not far from the historic town of Arezzo. The estate received its name from Antonio F. Moretti, who wanted to pay homage to the so-called Road Sette Ponti (Seven Bridges), which connects the banks of the River Arno between Florence and Arezzo.

Tenuta Sette Ponti holds 330 hectares of land, of which more than 50 are planted with vineyards—tended entirely without mechanization. Included are Sangiovese, but also some great "internationals", such as Merlot, Cabernet Sauvignon, Petit Verdot, and a small selection of other varieties. The soil composition has a heterogeneous structure, well combined between clay, sand, limestone, and typical Chianti stone Galestro.

The grapes undergo a “one by one” manual selection when they arrive in the cellars. An open vat fermentation is preferred along with a gentle pressing to get the best aroma from the grapes without bitterness or excessive drying.