Winemaker Notes
Pair this wine with grilled filets, Mornay sauces, roasted Cornish game hens, and duck confit risotto.
Professional Ratings
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James Suckling
This is so fresh and bright with cherries, plums and hints of chocolate and hazelnuts. Medium body, fine tannins and a delicious finish. Super subtle and long. Polished. Savory. Pure sangiovese.
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Robert Parker's Wine Advocate
In the microclimate of Suvereto, Tuscany, the 2016 vintage was warmer than 2015. Fruit for the 2016 Perlato del Bosco (100% Sangiovese) was harvested in mid-September. In fact, the clone used here is designed to produce lower yields as a way of countering the hot weather in this zone. Larger oak barrels were employed in order to produce a lighter toasting effect. The results are broad in scope, with floral and peppery aromas on the nose. Pair this mid-entry Tuscan red with roasted meats.
Rating: 91+
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.