Tenuta di Tavignano Cervidoni Rosso Piceno 2016
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At the top of a hill in Cingoli, in Le Marche, between the Apennine mountains and the Adriatic sea, stands Tenuta di Tavignano. Since the 1990’s, owners Stefano Aymerich di Laconi and his wife Beatrice Lucangeli have devoted themselves full measure to the production of high-quality wines based on the region’s most noble grape: Verdicchio. They replanted their vineyards and reinvested in the uniqueness of Castello di Jesi Classico DOC. And make no mistake, the appellation is worth your attention – especially in the Classico district, where centuries of cultivation pre-date the boom of quantity over quality in one of Italy’s most historic DOCs, founded in 1968! And few producers have honed in so well on what it means to be Verdicchio dei Castelli di Jesi Classico as has Tavignano—with a host of Tre Bicchieri awards since 2006 culminating with the highest honor of the Italian press—Gambero Rosso’s White Wine of the Year award in 2017 for their Misco Riserva 2015. Today, Ondine de la Feld, Stefano’s niece, supports her uncle in the management of the estate’s 30 hectares of Verdicchio, Montepulciano, Sangiovese and other native varieties. Her influence has been important. In 2014, the year Ondine joined the company, Tavignano began conversion of all of its vineyards to organic production, becoming fully certified in 2018. The following year she spearheaded the launch of “The Monsters” a playful collection of pet nats and Verdicchio-based orange wine. Upholding tradition while simultaneously embracing change, Tavignano expresses a freedom in form that keeps them one of the most exciting estates in Le Marche.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Stretching along Italy’s eastern coast with neighbors, Umbria to its west and Abruzzo to its south, Marche is a region with a varying climate from north to south. Its coastal plains roll into hills that become the Apennine Mountains, which run the length of the country. The Marche's best red wines come from the grapes, Montepulciano and Sangiovese; the local Verdicchio makes refreshing, crisp and light whites.