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"There's an old-school feel to the savory, tarry tannins in this wine. Balanced by a bright cherry flavors, this is a satisfying pour for a sausage and mushroom pizza."-Wines & Spirits
Bright ruby-red. The bouquet is vinous and fragrant with violets and iris scents and hints of vanilla. The taste is dry, fine and full, pleasantly fruity with an elegant aftertaste of raspberries and almonds.
Food pairings: Veal, pork, pizza, pasta in meat sauce.
The Melini family constructed their first winery in 1705 in Pontassieve, a village on the outskirts of Florence. Their wine was consumed locally until 1860, when Laborel Melini collaborated in developing the straw-covered glass flask (fiasco), which made it possible for wine to travel safely overseas.
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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