Icario Vitaroccia 2004
A bit of wine and classical mythology, shall we?
Dionysus, known to the Romans as Bacchus, was the Greek God of wine, intoxication, festivity and pleasure. Icario is inspired in name by the legend of Dionysus who, in gratitude for kindness and hospitality received, gave the gift of wine to a man of Attica named Icarius , prevailing upon him to spread the culture of wine among mortal men.
Since 1998, Icario has grown from the estate’s original 4 hectares to the 22 hectares currently under vine among the hills around Montepulciano in Tuscany. The Icario estate is owned by Giancarlo Checchetti and family, originally of Rome, and produces wines that embody the spirit of traditional Montepulciano winemaking as interpreted through a modern lens. A key part of Icario’s self identification is a sincere connection to the culture and traditions of the Tuscan region.
Icario’s south / southeast facing vineyards are located between 450-550 meters altitude, occupying six hilltops in one of Montepulciano’s best grape growing areas. Vineyards are planted in greatest measure to Sangiovese – known in these parts as Prugnolo Gentile – and Merlot, in a primarily medium clay soil. With a “quality begins in the vineyard” mindset, Icario vines are looked after year round to ensure harvesting the best possible grapes.
Vitaroccia, the flagship wine of Icario, is a Vino Nobile produced in limited quantities and only in best vintage years from the estate’s best manually selected grapes. Made of 100% Prugnolo Gentile, Vitaroccia’s fermentation takes place over 22-25 days. After malolactic fermentation, Vitarrocia is drawn off and refined in French oak for 18 months, and further refined for 6-8 months in bottle.
Tasting Notes / Impressions:
With a glorious, gem like ruby color, Vitaroccia fills the glass with alluring scents of ripe cherries, Tuscan herbs, and anise. On the palate, sublime dark cherry and plum tastes are deliciously embellished with hints of smoke and vanilla spice. A long and lingering elegant finish with firm tannins.
NOTE: If you pour Vitaroccia directly to glass, I’d recommend to take your time, let the wine unwind a bit before you drink. Otherwise, just do a “quick” decant and let it get 15 minutes of air before you pour to glass.
Food Pairing Suggestions:
Meats: slow roasted beef, porchetta, lamb, or veal; Birds: roasted duck or chicken; Pasta: pappardelle with rich sauces, especially with rabbit or duck; Rich Stews: lamb or beef; Aged Cheeses