Grape blend: 100% Sangiovese
Alcohol content: 14.5% vol
Acidity: 5.05 g/l
Residual sugars: 0.49 g/l
Sangiovese reflects the aromas and the character of Tuscany and that of its people: rustic but kind-hearted, natural, sincere, almost brazen. It gives us this wine, which is slightly floral, decidedly tannic, with a pleasant astringency. It’s a vine variety that has adapted well to the changes in recent years. The bunches and grapes are smaller and contain less juice, but they have a greater content of polyphenols and anthocyanins: less quantity, more quality. The time the must remains in contact with the skins has been reduced – maximum 10 days – and the fermentation temperature is similar to that of white wines (23 °C). Ageing in steel maintains the character of the Sangiovese 100%, without the aid of wood.
Tasting – Colour: lively blood red, although not particularly intense, with slight garnet highlights as it ages in the bottle. The nose: it’s endowed with a variety of aromas, from fruity notes to violet, from blueberries to a touch of hay, to dusty mineral nuances. In the mouth: rich, fresh, 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), fragrant Ribollita or pici with Salsa Etrusca, flavoursome roast meats or delicious stews, such as “Stufato alla Sangiovannese” (a typical dish of the Valdarno). It’s also fantastic with mature Pecorino cheeses and tasty Tuscan cold cuts.