Winemaker Notes
Fermentation occurred with indigenous yeasts in steel vats using 25% whole cluster grapes, without punch downs and with only light pump-overs to minimize extraction, followed by a brief six-month élevage in a cement vat, resulting in a pale, fresh wine with pronounced fruitiness, dynamic character, great aromatic intensity, and a low 13.0% alcohol by volume that offers immediate enjoyment.
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.