Grape blend: 100% Sangiovese
Alcohol content: 13% vol
Acidity: 5.1 g/l
Residual sugars: 0.6 g/l
Sangiovese is the grape variety – and consequently the wine! – that best reflects the land where it’s grown, with a character similar to that of the people who live among its hills – genuine, straightforward, true to themselves. The 2025 harvest saw an unexpected decrease in the quantity of grapes; however, this was offset by their excellent quality, with firm, plump fruit that had an ideal skin to pulp ratio for the extraction of valuable polyphenols, and an excellent sugar concentration. Vinification was carried out according to a process that has now become a classic at La Vialla’s winery (this Sangiovese single grape wine is approaching its 25th anniversary!). After fermentation with maceration on the skins, the wine was aged solely in steel, without the use of wood. This was done to fully reveal the authentic soul of the grape variety, with its typical aromas of red fruits, violets and roses, and the astringency characteristic of its youth, while retaining the full-bodied, generous flavour of wines “of days gone by”.
Tasting – Colour: bright cardinal red, which medium-long bottle ageing – perfect for this wine – tinges with garnet highlights. The nose: sweet spices, with elegant herbaceous and balsamic notes. In the mouth: fresh and dry, slightly tannic as a young Sangiovese should be, but already round and harmonious.
Wine and Food Pairing – With the prince of Tuscan reds, what could be more fitting than traditional dishes? Pappardelle with meat ragu, pici with Salsa Etrusca, ribollita or some delicious “Stufato alla Sangiovannese” (a tasty, spicy stew typical of the Valdarno) are all excellent choices, as are barbecued pork ribs, or fried “ciacce” (= flatbread) with finocchiona.