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Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
Sangiovese and Canaiolo – traditional and delicious. Black and red fruits, spice, Tuscan earth all wrapped in silky tannins and a smooth dry finish.
"Ruby-red. Redcurrant, plum and cinnamon on the fruity nose. Fresh and juicy, with ripe red cherry and spicy raspberry flavors given clarity and cut by lovely mineral tang. This outstanding everyday Chianti finishes smooth and long."
International Wine Cellar
Selvapiana, located in the heart of the Chianti Rufina area of Tuscany, was founded by the Giuntini family in 1827, and is managed today by Silvia and Federico Giuntini Masseti. It is a typical Tuscan estate consisting of the owner's villa, cellars and other historic buildings - now no longer used - including an oil mill, granary and joiner's workshop.
For a long time,...Read More About Selvapiana
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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