Type: Red Wine
Variety: 90% Sangiovese, 10% Cabernet
Alcohol Content: 12,5% Vol.
Production area: Tuscany
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Serving suggestions: Pasta, red and white meats, various cheeses assortments
Service: For the best tasting decant 30 minutes and serve at 16 ° -18 ° C
Color: Ruby Red
Nose: floral bouquet as violets, roses and peonies, and fruity notes of cherries, sour cherries, blueberries, plums and blackberries.
Taste: not too round, fine, silky, by powerful tannins and good acidity date from flowers and red berries
The Sangiovese vine
The Sangiovese vine has very ancient origins. As such it has been known since 1500, but its origin is most probably Etruscan, in particular it appears to come from the north of the Tiber and south of the Arno, from which it would then spread beyond the Appenino, to affect the Romagnole hills And emilian. The origin of the name is even more uncertain, ranging from "sangiovannina grapes" with reference to its early maturation, the French term "joueller" derived from the Latin "jugalis", that is to say, "fixing to the supports". The Sangiovese vine is presented in two distinct typologies: The Sangiovese grosso, corresponding to some biotypes cultivated in Tuscany, including Brunello and Prugnolo Gentile. And a small Sangiovese, to which most of the truths refer to both Tuscany and Emilia Romagna and the rest of Italy, including the Morellino, cultivated in the Scansano area. The Sangiovese greatly changes its expressive characteristics to the variations of climates and altitudes to which it is cultivated.