Winemaker Notes
Professional Ratings
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James Suckling
Very ripe and rich with a rustic undertone of raisins, but this shows plenty of delicious fruit. Loads of plum pie, light cedar and a long and flavorful finish. From organically grown grapes.
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Wine & Spirits
Sangioveto, an old name for sangiovese, opens with earthy aromas of mushroom and forest floor, unfolding into flavors of ripe black cherry and plum tinged with dried oregano, brown spice and orange zest. Notes of dried fruit and black tea add richness and depth to the lively flavors, with dusty tannins rounded by a year and a half in French oak barriques. Pour it with penne alla vodka.
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Wine Enthusiast
Big and bold, this opens with aromas of baked plum, blue flowers and sweet baking spice. The robust, chewy palate doles out fleshy black cherry, espresso, clove and licorice alongside the warmth of evident alcohol. Solid but velvety tannins support the ripe fruit flavors.
Legendary in Italy for its Renaissance art and striking landscape, Tuscany is also home to many of the country’s best red wines. Sangiovese reigns supreme here, as either the single varietal, or a dominant player, in almost all of Tuscany’s best.
A remarkable Chianti, named for its region of origin, will have a bright acidity, supple tannins and plenty of cherry fruit character. From the hills and valleys surrounding the medieval village of Montalcino, come the distinguished and age-worthy wines based on Brunello (Sangiovese). Earning global acclaim since the 1970s, the Tuscan Blends are composed solely of international grape varieties or a mix of international and Sangiovese. The wine called Vine Nobile di Montepulciano, composed of Prognolo Gentile (Sangiovese) and is recognized both for finesse and power.