price per bottle $21.99
Sangiovese’s adaptability to many growing regions outside of its native Tuscany only begs the question, of whether to grow it for its culturally defined purpose in blending, or to craft an essentially unprecedented wine as a free-standing varietal. We take the conservative and, we believe, gastronomically coherent approach of blending Sangiovese up to 25 percent with one or more of the varietals which traditionally support its capacity to be a complex and generously food-friendly wine, such as Merlot, Cabernet Sauvignon, and/or Petit Verdot. The result is a wine of luscious plum and red berry fruit of light, firm body and elegant texture, of classic culinary options -- pastas and grilled fish, venison and goose, roasts of veal or pork.
Vinification:
Sangiovese blended with elements of Cabernet Sauvignon, Merlot, Petit Verdot. Fermentation and maceration in stainless steel, up to 12 days, aged 6-8 months in 2nd/3rd-use French oak barrels.
Analysis:
13.1% Alcohol
0.0% Residual Sugar
0.60% Total Acidity
Tasting Notes:
Warm aromas and flavors of cherry and plum, with a lingering finish.
Optimum Drinking:
Very approachable now, will evolve further over each of 4-5 more years.
Food Pairings:
Prosciutto-wrapped figs stuffed with gorgonzola
Grilled strip loin of veal with porcini ragù
Roast of Quail stuffed with plum and wrapped in pancetta
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