La Carraia Sangiovese Umbria IGP 2019 Shelf Talker
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April 13, 2021
Sangiovese has always played a starring role at La Carraia. Made from a Tuscan clone, their muse is clearly Chianti, and the wine bears a resemblance to those of the Colline Senesi. With two weeks of skin contact, and four months of aging in second and third pass French Oak, this is a serious wine. They have scaled back the use of oak over the last few years, and also opted for less toast, which allows the pure red fruit to shine through. You can’t beat the price, and this joins the ranks of Masciarelli Montepulciano and Poggio al Tufo Rompicolo as one of the best Tuesday night pizza wines in New York.
La Carraia was born in 1988 as the collaboration between the Gialetti family, expert viticulturists in Orvieto, and the Cotarella family, of Antinori fame. Edoardo Gialetti, along with sons Mauro and Marco, own 190 HA of some of Italy’s oldest terroir in Orvieto, dating back to Etruscan times. With five distinct vineyard sites, nestled almost exclusively on hillsides that average 300 meters in altitude, La Carraia is 100% estate grown. Their vineyards are in the southern portion of Orvieto, and enjoy a distinct microclimate as a result of a hydroelectric lake that was build in the late 1970s by the Italian Government. The lake helps keep temperatures down on hot summer nights, allowing the grapes to maintain their all-important acidity. The soils at La Carraia are largely volcanic, and some of the vineyards include clay as well.