Grape blend: 100% Sangiovese
Alcohol content: 14% vol
Acidity: 5.11 g/l
Residual sugars: 0.58 g/l
The most Tuscan of grapes and also the most aristocratic – it’s used to make noble Chianti, Brunello and Montepulciano wines – is vinified here as a single grape wine. “By nature” Sangiovese gives robust, dry, full-bodied wines; in recent years, due to the hot summers, they have become even richer in both alcohol and phenolic compounds. 2020 was no exception, giving us bunches packed full of concentrated sugars and tannins. The maceration periods were shortened (no longer than 10 days) and the fermentation temperature was lowered (22 °C), to keep the wine soft and maintain the Sangiovese’s characteristic freshness.
Tasting – Colour: lively ruby red, with slight garnet highlights during ageing in the bottle. The nose: full of nuances of red and dark fruit, from cherry, to blackberry, to black currant. More evolved notes of gunpowder and tobacco increase in the bottle during ageing. In the mouth: rich, certainly alcoholic but full and harmonious in its tannicity.
Wine and Food Pairing – A wine that expresses, “100%”, its territory and naturally joins forces with dishes from the same area: flavoursome, robust first courses, such as Pappardelle with ragu – even made with game – or fragrant Ribollita, flavoursome roast meats or delicious stews, such as “Stufato alla Sangiovannese” (a typical dish of the Valdarno, a few kilometres away from the Fattoria). It’s also fantastic with mature Pecorino cheeses and tasty Tuscan cold cuts.