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Grown in rather rocky, loamy soil at about 300 meters above sea level, the grapes (100% Sangiovese) are hand-harvested using small crates. In the cellar, they are cold-soaked for about 10 days. 30% of the wine is aged in barriques, while the rest ages in the traditional fiberglass-lined cement tanks. The wine is released after 6 months of bottle ageing.
"This is packed with sweet and salty licorice flavors, as well as black cherry, floral and mineral notes. Well-integrated, showing harmony and fine grip on the lingering finish. Best from 2013 through 2020. "
One of the most important wine regions in Italy, Tuscany is home to the cities of Florence and Siena, the districts of Chianti and Brunello di Montalcino, and the wineries of Sassicaia, Tignanello and Ornellaia. Tuscany is also home to the indigenous Italian grape variety, Sangiovese. Most of the wine coming from Tuscany is made from some clone of this...Read More About Tuscany
Sangiovese (SAHN-gee-oh-VAY-zee) Blood of Jove (literally translated) The principal grape of Chianti - in fact, the principle grape of all of Tuscany - has had its ups and downs. For a stint in the 70s and 80s, wines labeled Chianti contained cheap red wine packaged in a straw casked bottle, most popular for the candle holder it would become. But no more. Sangiovese re...Read More About Sangiovese
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