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Concerto 2017 1200cl

IGT | Toscane | Italie
CHF 1’459.35

Tous les millésimes

2016 2017
Évaluations et Scores
93 Robert Parker
This is a blend of 80% Sangiovese and 20% Cabernet Sauvignon that has been produced since 1981. The fruit is sourced from both the Mazzei family's celebrated Siepi vineyard (located at 260 meters above sea level) and the Fonterutoli site at 500 meters in elevation. The 2017 Concerto di Fonterutoli is dark and saturated with thick layers of blackberry and dark currants, all followed by cured spice, tobacco and a touch of tar or burnt ember. This vintage shows thick darkness and concentrated fruit.
93 Vinous
The 2017 Concerto di Fonterutoli, a blend of Sangiovese and Cabernet Sauvignon, is another attractive wine in this range. Crushed red berries, flowers, mint and mocha give the Concerto so much appeal. Sangiovese drives the blend, and that is very much evident in tasting. Soft contours and silky tannins give this open-knit red plenty of immediacy.
93 Wine Spectator
This dense, long red offers a ripe swath of cherry and plum fruit, shaded by leather, earth, sanguine and salty licorice accents. Buffered by a layer of dense tannins, this seems better balanced and more sophisticated than many 2017s. Sangiovese. Best from 2022 through 2037. 1,833 cases made, 350 cases imported. — BS
93 Robert Parker
This is a blend of 80% Sangiovese and 20% Cabernet Sauvignon that has been produced since 1981. The fruit is sourced from both the Mazzei family's celebrated Siepi vineyard (located at 260 meters above sea level) and the Fonterutoli site at 500 meters in elevation. The 2017 Concerto di Fonterutoli is dark and saturated with thick layers of blackberry and dark currants, all followed by cured spice, tobacco and a touch of tar or burnt ember. This vintage shows thick darkness and concentrated fruit.
93 Wine Spectator
This dense, long red offers a ripe swath of cherry and plum fruit, shaded by leather, earth, sanguine and salty licorice accents. Buffered by a layer of dense tannins, this seems better balanced and more sophisticated than many 2017s. Sangiovese. Best from 2022 through 2037. 1,833 cases made, 350 cases imported. — BS
93 James Suckling
A rich, layered blend of 80% sangiovese and 20% cabernet sauvignon with sour-cherry, plum and walnut character. Full body, chewy tannins and a savory finish. Needs time to soften. Better after 2022.
93 Vinous
The 2017 Concerto di Fonterutoli, a blend of Sangiovese and Cabernet Sauvignon, is another attractive wine in this range. Crushed red berries, flowers, mint and mocha give the Concerto so much appeal. Sangiovese drives the blend, and that is very much evident in tasting. Soft contours and silky tannins give this open-knit red plenty of immediacy.
Producteur
Marchesi Mazzei Castello di Fonterutoli
Le patronyme Mazzei, dont l’antériorité et les liens avec le monde du vin remontent à un passé lointain, trouve ses origines dans la région de Carmiganano au début du 11ème siècle. Le domaine toscan appartenant à la famille, Castello di Fonterutoli, au passé tout aussi illustre, servait d’étape entre Florence et Sienne à l’époque de l’Empire Romain. Le château, qui a préservé sa structure d’origine, et ses terres, appartiennent à la famille Mazzei depuis 1435. Six siècles plus tard, le Marchesi Mazzei perpétue la même quête d’excellence, comme en témoignent ses vins, parmi les plus recherchés d’Italie et les plus prisés des collectionneurs. Aujourd’hui la propriété représente une superficie totale de 650 hectares sur tout le territoire du Chianti Classico, dont 117 ha de vignes réparties entre les secteurs de Fonterutoli, Siepi, Badiola, Belvedere et Caggio. La famille privilégie de plus en plus sa propre signature, au détriment de la marque Castello di Fonterutoli, pour identifier ses Chianti Classico et cuvées issues de la côte toscane. Les Mazzei repoussent sans cesse les limites du possible pour emmener le domaine vers de nouveaux sommets qualitatifs grâce à son approche vitivinicole dynamique. Il offre des références incontournables de la région avec chaque millésime.