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Tiamo Chianti 2016

Sangiovese from Chianti, Tuscany, Italy
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    Winemaker Notes

    Tiamo Chianti is sourced from a 40 acre vineyard that sits at an elevation of 800 feet in the Montespertoli hills near Florence. Grapes are grown in sandy clay with sea fossil deposits and are all hand-picked at low yields.

    The 2016 Chianti has a deep garnet color and has an intense bouquet with hints of licorice and spice and red fruits. It is fruity but soft. It pairs perfectly with roasted/grilled meats, stews, pastas with red sauces, pizza and firmer cheeses. Ideally serve at about 60°F.

    Blend: 90% Sangiovese, 10% Cabernet Sauvignon

    Critical Acclaim

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    Tiamo
    Tiamo, Chianti, Tuscany, Italy
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    Tiamo, which simply means "I love you" in Italian, is a line of two varietal blends that represent top quality wines from the best growers in their respective regions.

    Tiamo Sangiovese comes from the region of Puglia in the Southern heel of Italy. The region today is similar to what the Languedoc wine region in France was some 30 years ago. It is a wine area producing large quantities of wine but which in the last few years has developed a reputation for making many excellent wines at very affordable prices. The vast majority of wine produced in Puglia is red and is made from grapes such as Negro Amaro, Malvasia and Primitivo.

    Tiamo Pinot Grigio comes from the region of Veneto in the North of Italy. Many Pinot Grigios are often high in acidity and so we blend the Pinot Grigio with a small percentage (10%) of Garganega which is the main grape for Soave. Therefore, the wine is clean and crisp like other Pinot Grigio's but with added depth of fruit.

    All of the Tiamo wines come from small growers and cooperatives and are blended by the owners of Tiamo, Melvyn and Jane Master. The wines that are selected are shipped to Trento where they are bottled by one of the best bottling companies in the North of Italy.

    Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all: sweeping views of rolling hills, the warm Mediterranean sun, hearty cuisine and a rich artistic heritage. Chianti includes many subzones but its best quality generally comes from Chianti Classico, Colli Fiorentini and Chianti Rufina.

    Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 15% of the blend. Generally, local varieties are used, including Canaiolo, Colorino and Mammolo, but international varieties such as Cabernet Sauvignon, Merlot and Syrah are allowed as long as they are grown within the same zone.

    Basic, value-driven Chianti is simple and fruit-forward and makes a great companion to any casual dinner. At its apex, Chianti is full bodied but with good acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, balsamic and tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

    Sangiovese

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    The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

    In the Glass

    Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

    Perfect Pairings

    Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

    Sommelier Secret

    Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

    HNYTIOCHI16C_2016 Item# 391692