Sansonina Evaluna 2019
Silty/morainic soils with the presence of clay are well-suited soils for Cabernet Sauvignon and Cabernet Franc. Sandy soil elevates aromatics and creates softer wines, showing less tannin. The presence of clay allows a balancing act to sand, offering higher extract and color. Vinifying in stainless allows for the fresh red fruits to emerge together with peppery characteristics of the Cabernet duo.
The fresh profile and moderate tannins offer immediate drinkability. With food, reach for a porchetta sandwich, roasted chicken or game birds such as quail. Hard cheeses with age are an ideal exploration with the wine.
Critical AcclaimAll Vintages
Hints of baked strawberries, plums and some meaty spices. Juicy and fresh on a medium-bodied palate rounded by silky, fresh tannins and a plummy finish. Drink now.
Sansonina, the name given to the impressive 18th century cascina near Sirmione, derives from Samson, the Biblical judge called upon by God to defeat Israel’s enemies with his superhuman strength. The name also belonged to a woman who owned the estate centuries ago, nicknamed “Little Samson” for her strong character. Today, Sansonina maintains this masculine-feminine dualism. The property is located in the zone that produces Lugana, one of the most famous white wines of the Lombard-Veneto region and by definition a feminine wine. But Sansonina is also the only vineyard in the area to have old Merlot vines, a highly valued grape used to make some of the world’s most important red wines. With a typically feminine combination of determination and sensitivity, Carla and Nadia have succeeded in producing hearty, powerful and elegant wines.
Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.
Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.
Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.
Much of Italy’s Pinot grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.