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How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
What we taste What you taste Click a taste for what it means
The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: full-bodied. Lighter than most red wines from Montalcino; 14% alcohol.
Tannin: firm. From ; aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: high. from the warm climate of .
Aromas: earthy notes and red fruit, typical of
Made: in , aged at least 5 years, 2 of them in oak
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Log inThe La Quinta comes from the 5th planted sangiovese vineyard that Podere Giodo has planted hence the name - in Italian "La Quinta" which means the fifth. The vineyard has an area of only 3.5 ha at an altitude of 300 meters, located on the southeast. The soil is mainly poor clay with pebbles
The Sangiovese grape is aged here for twelve months in 500 and 1200 liter oak barrels so here the oak has less impact than that of the Brunello, allowing it to fully enjoy attractive aromas and crisp red berries. Nice and fresh and less bombastic than the Giodo Brunello. Tasty and especially fresh aromas and flavors of cherries and chocolate, as well as hazelnuts with highly polished tannins. Delicious to drink now, but can also be imposed for another 10 years.
Giodo was founded by the renowned Italian winemaker Carlo Ferrini. The name is a tribute to his parents Giovanna and Donetallo. Giodo represents a quest for excellence obtained by improving every detail. The history of Giodo in Montalcino begins in 2002, when Carlo Ferrini, after years of research, finally identified his first hectare to purchase in the prestigious Brunello designation; Today, halfway between Sant'Angelo in Colle and Sant'Antimo, his winery rests on six hectares of vineyard. With regard to aspect, elevation and soil types, the location is perfect for viticulture. A majestic row of cypress trees lures visitors to this almost hidden, magical place, while the vines dedicated to Brunello di Montalcino and to IGT Toscana enjoy breathtaking panoramic views over the winding hills of Montalcino to the massif of Monte Amiata.
Rating
92
Release Price
$55
Drink Date
2022 - 2028
Reviewed by
Monica Larner
Issue Date
17th Feb 2022
Source
February 2022 Week 3, The Wine Advocate
The Giodo 2020 La Quinta is all Sangiovese (with fruit from younger vines) from a vintage that will be remembered for sunshine and heat. This wine shows the power you can expect with bold fruit tones of candied cherry and baked raspberry. The primary intensity of the wine is bold and decisive, making this wine a great choice for a cheesy food favorite, whether that be lasagna or baked brie. The finish is smooth and tight. This is a 10,000-bottle release.
The Ferrini family (Carlo and his daughter Bianca) finished building their dream winery and were able to use it for the first time in the 2020 vintage. They are working on fine-tuning now, having set up a new tasting room and getting ready for summer visitors (COVID-19 permitting, of course). The estate is located in a well-exposed shallow valley on the southeastern side of the appellation with vines planted at an ideal 300 to 400 meters in elevation to capture cooling breezes and nighttime temperatures.
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Giodo was founded by the renowned Italian winemaker Carlo Ferrini. The name is a tribute to his parents Giovanna and Donetallo. Giodo represents a quest for excellence obtained by improving every detail. A mosaic of many small puzzle pieces to achieve the very best result. Meanwhile Carlo has transferred his passion to his daughter Bianca.
“Giodo encapsulates above all my own history with Sangiovese, my first great love. Its name is a tribute to my parents, Giovanna and Donatello, to whom I owe everything.” Carlo Ferrinic
The history of Giodo in Montalcino begins in 2002, when Carlo Ferrini, after years of research, finally identified his first hectare to purchase in the prestigious Brunello designation; Today, halfway between Sant'Angelo in Colle and Sant'Antimo, his winery rests on six hectares of vineyard. In terms of aspect, elevation and soil types, the location is perfect for viticulture. A majestic row of cypress trees lures visitors to this almost hidden, magical place, while the vines dedicated to Brunello di Montalcino and to IGT Toscana enjoy breathtaking panoramic views over the serpentine hills of Montalcino to the massif of Monte Amiata. The final artistic touch is the picturesque olive grove that yields the Giodo Toscano IGP olive oil.
Everything at Giodo is underpinned by the concept of uncompromising quality. The whole process starts with the selection of clones and vines that are ideal for producing wines that are elegant, balanced and of impressive length. Every decision, every individual detail, both in the vineyard and in the wine cellar, is of the utmost importance and deserves full and scrupulous attention. Those small details are the indispensable tesserae that make up the mosaic that makes Carlo Ferrini's experience and expertise absolutely unique, the creation that successfully transferred his extraordinary passion to his daughter Bianca.
De 2020 Giodo La Quinta toont een krachtige maar elegante Sangiovese met rijpe kers en gebakken framboos, ondersteund door aardse nuances van paddenstoel en cacao en fijn gepolijste tannines die voor een soepele, aanhoudende afdronk zorgen. Omdat de wijn fruitig en fris blijft met genoeg structuur om vet en umami te dragen, harmonieert hij uitstekend met varkensvlees, lam, kazen, pasta en pizza; de zuren snijden door rijkere sauzen heen en de tannines complementeren geroosterd vlees en gerijpte kazen. Nog beter komt hij tot zijn recht bij gerechten met geroosterde of langzaam gegaarde bereidingen zoals lam uit de oven, varkenswangetjes in tomatensaus of een met truffel of champignons verrijkte pastaschotel, en bij pizza met gerijpte kaas en vleessmaken.
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