Winemaker Notes
This spry blend of nervy Sangiovese, a bit of Syrah, and local Ciliegiolo mingle together for a tart and juicy taste of Tuscan rusticity. It pairs well with an easy weeknight pasta with red sauce: whole tomatoes bursting and barely stewed, with some olive oil and fresh basil, generously ladled over penne.
Blend: 60% Sangiovese, 20% Ciliegiolo, 20% Syrah
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.