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 Bright sun, moderate winds from the nearby ocean, and western exposures are all good characteristics for growing healthy vines that produce ripe, flavorful grapes and beautifully balanced wines. The place I am thinking about is Bolgheri, Italy, located south of Pisa on the coast of Tuscany. If you have ever heard the term “Super Tuscan” it was first used to describe the wines made here using international grape varieties like Cabernet Sauvignon and Merlot to blend with the native Sangiovese grape to make a fuller-bodied wine that could compete with popular wines from California and Bordeaux.

I recently tried a newer wine to our shelves that perfectly captures what Super Tuscan wines can offer: Fabio Motta’s ‘Pievi’ Bolgheri Rosso. It uses grapes from his first vineyard named Pievi, and is comprised of 50% Merlot for round and lush softness, 25% Cabernet Sauvignon for structure, and 25% Sangiovese for complexity, light earthy tones and brightness. He uses natural yeasts to ferment in concrete tanks, then ages the wine for a year in the same tanks to produce a beautiful red wine full of youth and vitality, with vibrant colors, juicy flavors of red and black fruits, and just enough acidity to be full of life yet remain complex. Medium to full bodied, this wine is extremely versatile and can accompany many dishes served at your next get-together. Grilled meats such as lamb, steak, pork and even chicken, while grilled portobello mushrooms would be a perfect pairing as well. Salute! (121030)