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2018 Toscana Rosso

Cuna di Federico Staderini
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Tuscan Pinot Noir—or Pinot Nero, as it’s called there—has no right to be this good, but Federico Staderini is an uncommon vignaiolo. Having taken years of experience as the enologist of one of Brunello’s most illustrious estates and combined them with a historically minded quest to replant vineyard land in eastern Tuscany that had been beloved by the Etruscans, Federico found a sliver of the region ideally suited to this chameleon grape. Fresh, complex, and extroverted, his gorgeous rendition is proof of his experiment’s resounding success.

Tom Wolf

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Technical Information
Wine Type: red
Vintage: 2018
Bottle Size: 750mL
Blend: Pinot Nero
Country: Italy
Region: Tuscany
Producer: Cuna
Vineyard: 3.5 ha, Planted in 2004, 2005, 2007
Soil: Clay, limestone
Farming: Organic (certified)
Alcohol: 13.5%

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About The Region

Tuscany

Map of Tuscany wine region

Perhaps no region is tied to Italy’s reputation as a producer of fine wine as much as Tuscany. Since Etruscan times, viticulture has played a prominent role in this idyllic land of rolling hills, and the Tuscan winemaking tradition remains as strong as ever today. With a favorable Mediterranean climate, an undulating topography offering countless altitudes and expositions, and a wealth of poor, well-draining soils, conditions are ideal for crafting high-quality wines. Add to that the rich gastronomical tradition—Tuscany is home to some of the country’s finest game, pastas, salumi, and cheeses—and you have the blueprint for a world-class wine region.

This is Sangiovese territory; in fact, it is arguably the only place in the world where Sangiovese reaches a truly regal expression. In spite of a rocky history with fluctuations in quality, traditionally produced Chianti has reclaimed its status as one of the country’s most reliable, food-friendly reds, while the rapid rise of Brunello di Montalcino shows the grape’s potential for grandiose, opulent reds allying power and finesse. Traditionally-minded growers have stuck to using only indigenous grape varieties and employing techniques like aging in massive wooden casks known as botti, creating wines of terroir that shine at the Tuscan table.

Tuscan wines have had a place in our portfolio since Kermit’s first visit in 1977. While the names of the estates have changed, the spirit of those first unfiltered Chiantis he imported live on through our current selections.

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Kermit inspecting wine barrels

For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.

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