Winemaker Notes
Ideal with pizza, pasta, grilled meat and poultry
Professional Ratings
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Wine Enthusiast
The savory, sanguine nose is headlined by aromas of soil, rust and iron, but lighter, almost floral undertones bring a welcome gentleness for contrast. Juicy, ripe fruit flavors preen on the palate, while grippy tannins keep things in line.
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Wine Spectator
Offering a mix of black currant, cherry and earth flavors, this red is shaded by iron and tobacco notes. Firm and slightly rustic, with a dash of black pepper on the finish. Cabernet Sauvignon and Sangiovese.
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.