Winemaker Notes
100% Sangiovese has earthy aromas of sunbaked soil, truffle, leather and ripe plum. Smooth, juicy palate doles out ripe black cherry, blackberry, baking spice and mineral alongside supple tannins. Fresh acidity keeps it balanced.
Pairs well with cured meat, beef, veal and poultry dishes and red sauce pasta or wihte ragú.
Professional Ratings
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Vinous
Rampolla's 2018 Sangiovese di Santa Lucia is 100% Sangiovese done in cocciopesto (a mix of clay and cement), which brings out the wine's intense aromatics and fruitiness. There is terrific immediacy to the 2018, but it is a wine I would prefer to drink sooner rather than later in order to enjoy its intense, explosive flavors. A burst of dark red/purplish fruit, lavender, spice and licorice builds into the boisterous finish.
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.