This is all about showing the robust yet approachable side of Sangiovese, it’s made for drinking day or night. The nose has a smoky streak with red and dark cherries, bracken and woody spices, some fresh, earthy complexity too. The palate is classic Sangiovese in that it bursts to life with vibrant, crunchy cherry flavor and delivers just enough savory tannin to get the appetite firing. – Wine Maker (Pizzini)
Sangiovese is a dark-berried vine and the most widely planted grape variety in Italy. Virtually synonymous with the red wines of Tuscany, and all the romanticism that goes with the territory, Sangiovese is the core constituent in some of the great names in Italian wine. Italy’s love affair with Sangiovese – and indeed the world’s – is generations old, though recent grapevine research suggests the variety is not as ancient as once thought.
The high acidity and light body characteristics of the Sangiovese grape can present a problem for winemaking. The grape also lacks some of the color-creating phenolic compounds. Modern winemakers have devised many techniques trying to find ways to add body and texture to Sangiovese — ranging from using grapes that come from extremely low yielding vines, to adjusting the temperature and length of fermentation and employing extensive oak treatment. One historical technique is the blending of other grape varieties with Sangiovese, in order to complement its attractive qualities and fill in the gaps of some of its weaker points. – Wikipedia