I Giusti & Zanza

I Giusti & Zanza ligger i Fauglia ca. 30 km. syd-øst for Livorno. Ejendommen ejes af Paolo Giusti og Fabio Zanza, og det totale areal på ejendommen er 13 ha. Vinmarkerne er nyplantet med Sangiovese, Cabernet Sauvignon og Merlot efter at Paolo og Fabio overtog ejendommen efter Scopicci. Vinmarkerne er meget tæt tilplantet med ca. 10.000 stokke pr. ha.

Høsten 1996 præsenterede de første vine fra I Giusti & Zanza, og ejendommen fik straks fra starten meget stor opmærksomhed.

I Giusti & Zanza producerer følgende vine:

·         Dulcamara

·         Belcore

·         Nemorino

·         PerBruno

·         Vigna Vecchia

Vinmager på ejendommen er Stefano Chioccioli.

VERONELLI GUIDE 2018 GIVES THREE STARS TO I GIUSTI & ZANZA’S WINES

November, I Giusti & Zanza got excellent new Ratings by Veronelli Guide edition 2018:  Dulcamara 2013, Perbruno 2015, VignaVecchia 2013 e Belcore 2015got three Stars

Dulcamara 2013, Igt Toscana Red 92/100

Perbruno 2015, Igt Costa Toscana Organic Red   92/100

Belcore 2015, Igt Costa Toscana Organic Red 90/100

VignaVecchia 2013, Igt Toscana Red 93/100

FALSTAFF MAGAZINE NEW RATINGS FOR I GIUSTI & ZANZA’s, by Othmar Kiem

06 September, I Giusti & Zanza got excellent new Ratings by Falstaff Magazine, the most important Wine Mag for Swiss, Germans and Austrian wine lovers and professionals.

Dulcamara 2013, Igt Toscana Red 90/100

Perbruno 2015, Igt Costa Toscana Organic Red   93/100

JAMES SUCKLING NEW RATINGS FOR I GIUSTI & ZANZA’s

28 August, I Giusti & Zanza got excellent new Ratings by JamesSuckling.com. We are happy and proud of it, it’s a further confirmation of the good work done  and a push for the future.

Dulcamara 2013, Igt Toscana Red 92/100

Perbruno 2015, Igt Costa Toscana Organic Red   94/100

Belcore 2015, Igt Costa Toscana Organic Red 93/100

Nemorino Rosso 2015, Igt Toscana Orgnaic Red 93/100

Vigna Vecchia 2013, Igt Toscana Red Sangiovese 94/100

Dulcamara

Dulcamara was the very first Giusti & Zanza label. In its first vintage, 1996, only 3000 bottles were produced – at the time, it was the entirety of the winery’s production.

Components: Dulcamara is a classic Super Tuscan composed mainly of Cabernet Sauvignon. In some favourable vintages it is aided by a share of Cabernet Franc, for a total of 70% of Cabernet. The blend is completed by Merlot and a small amount of Petit Verdot.

Refinement and Ageing: The wine’s ageing takes places in 300 and 500 litres medium-toasted French oak tonneaux for a period of time between 14 and 18 months. Once the blend has settled, the wine rests in a concrete tank. Before being bottled, the wine is made undergo a mild filtering.

Organoleptic properties :Dulcamara is a wonderfully thick wine of a deep purple colour. It presents scents of berries, blackberries, black currant and blueberries, together with notes of liquorice and crème de cassis. In the mouth its taste is wide and powerful, marking the presence of ripe fruit balanced by a sound acid structure. The tannin has a smooth and velvety texture despite its strong presence. After swallowing, the finish is long in the mouth, with a lateral stimulation of the saliva due to the acid structure. It matches well slow-cooked game meat, or braised meat perhaps cooked with the same wine. It is also excellent when matched with fat soft cheeses and truffles.

It lends itself to a long ageing time, between 15 and 20 years.

Belcore

Belcore is the winery’s second label, first harvested in 1998. Since then, it has been the estate’s best sold wine, both in Italy and abroad.

Components: Belcore is a classic Tuscan blend composed mainly of Sangiovese (about 80%). The remaining part is constituted by Merlot, with eventual minor additions of other varieties.

Refinement and ageing: The wine’s ageing takes place in 300 and 500 litres medium-toasted French oak tonneaux for about eight to 10 months. Once the cuvée has been achieved, the wine rests in a concrete tank. Before being bottled, the wine is made undergo mild filtering. The bottle remains in the cellar for another six months before being placed on the market.

Organoleptic profile: Wine of great softness, of an intense purple colour. The olfactory profile is dominated by Sangiovese aromas, such as mammola (violet), but it is sweetened by the presence of Merlot tones such as blackberry and black cherry. In the mouth, the wine is fruity with notes of ripe blackberry. The Sangiovese’s tannin is moderated by the softness of Merlot. The long finish leaves the palate dry and tasty. It matches well red and white meat dishes, as well as medium-aged cheeses. It lends itself well to a long ageing of about eight to 10 years.

Vigna Vecchia

Over the 2009 harvest we undertook for the first time the vinification of a hill of Sangiovese bearing the winery’s most antique grapes. This confronted the team with the most onerous task for a Tuscan winery: to produce an excellent Sangiovese single-variety

Components: Vigna Vecchia is a selection of the oldest Sangiovese grapes in our vineyards. It is harvested in the Poggia Alta, a vineyard set up in the 1960s on gravelly drainage soil, with acid pH and facing East.

Refinement and ageing: The wine’s ageing takes place in 300 and 500 litres medium-toasted French oak tonneaux for about 12 months. Once the cuvée has been formed, the wine rests in a concrete tank. Before being bottled it is made undergo mild filtering. Vigna Vecchia is produced in about 300 magnums per vintage. The bottles rest in the cellar for about six months before being put on the market.

Organoleptic profile: Beautifully luminous wine of a light purple colour. The olfactory profile is dominated by mammola (violet) and rosa canina followed by fresh red fruit such as marasca cherry, red currant and pomegranate. In the mouth, the taste is sharp and fruity. The tannin flaunts the typical Sangiovese’s pungent feel. After swallowing, it reveals a long aftertaste, with strong saliva stimulation due to the acidity. The finish is tasty and mineral. It matches well red meat dishes, such as Chianina tagliata with Tuscan olive oil and flakes of parmesan cheese. It is also excellent with well-aged cheeses or sweet blue cheeses. This wine lends itself well to a very long ageing, between 15 and 20 years.

Per Bruno

In September 2003 during the winery’s first Syrah harvest, the founder Bruno Giusti passed away. Perbruno means “for Bruno”, and this wine is dedicated to him.

Components: Perbruno is our single-variety Syrah selection and one of our winery’s Crús. It is harvested from a single vineyard in the trenched land in the middle of the estate, which was set up in 1999 on sandy loam soil of medium consistency. 

Refinement and Ageing: The wine’s ageing takes place in 300 and 500 litres medium-toasted French oak tonneaux for about 12 months. Once the cuvée has been formed, the wine rests in a concrete tank. Before being bottled, this wine is made undergo mild filtering.

Organoleptic profile: Perbruno is a dense wine of an intense purple colour. The wine’s olfactory profile is dominated by fruit, especially cherries, blackberries and blueberries. In the mouth, it is direct and linear. The tannin flaunts the Syrah’s typical softness, and the blend texture is rich and velvety. After swallowing, the typical spices of the variety emerge, with traces of white and green pepper. The finish reveals balsamic notes of mint and eucalyptus. It matches well dishes of read meat, medium or slow-cooked game meat, and braised meat also cooked with the same wine. It is also excellent with well-aged cheeses. It lends itself to a very long ageing, of 12 to 15 years.

Nemorino Rosso

Components: The Red Nemorino’s composition varies slightly from vintage to vintage. It is primarily composed of Syrah (about 60%), with additions of Merlot and Sangiovese, as well as small shares of Alicante.

Refinement and ageing: The wine’s ageing takes place in 300 and 500 litres medium-toasted French oak tonneaux for six to eight months. Once the cuvée has been achieved, the wine rests in a concrete tank. Before being bottled, this wine is made undergo mild filtering. The bottle remains in the cellar for another six months before being placed on the market.

Organoleptic profile: Wine of great immediacy, of an intense purple colour. The olfactory profile is dominated by Syrah and Sangiovese, marasca cherry and mammola violet. The tannin is light. The finish is long, leaving the palate dry and round. Excellent with aperitivo and pasta dishes. It also matches well white or red meat dishes, cooked or grilled.

Nemorino Bianco

Components: White Nemorino is composed of two complementary varieties in equal parts: the Trebbiano Toscano, that guarantees excellent acidity and freshness even for the warmest vintages, and the Semillon, that provides the blend with the aromatic complexity lacking in the Trebbiano. 

Refinement and ageing: The wine’s ageing takes place in 300 litres medium-toasted French oak tonneaux, for about two to three months for the bâtonnage. Hereafter, the wine is made unergo a light purification, before being bottled with mild filtering. The bottle remains in the cellar for at least four months before being put on the market.

Organoleptic profile: Wine of great freshness and complexity, straw-coloured with green tones. The olfactory profile is dominated by a bouquet of white flowers, such as cheesewood and wild rose with tones of acacia honey. In the mouth, it is fruity with aromas of apple and tropical fruit. The finish is long due to its acid structure, leaving the palate sapid and mineral. Excellent with aperitivo and fish pasta, it matches well fish or shellfish dishes. It is also exquisite with fresh cheeses.