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Made in the traditional "Chianti" style, Sangiovese is medium-bodied with ruby red color and exceptional clarity. The nose reveals succulent cherry fruit while strawberry and red fruit flavors round out the palate. A touch of Montepulciano heightens the fruit aroma that balances a refreshing acidity.
Bronze Medal: San Francisco International Wine Competition
Food Pairing: Prosciutto, grilled vegetables with olive oil and garlic, wild game, Mozzarella or cheddar cheeses.
Type of Wine: Medium bodied red with high acidity and moderate tannins.
Origin: Sangiovese roughly translates from Latin as " Sanguis Jovis” or “Blood of Jove". Jove was the Supreme God in Roman mythology. It is the principal grape grown in the Tuscany region of Italy. Three clones of Sangiovese are the most sought after. The first clone, Sangioveto or Grosso is used for Chianti. The second clone, Brunello is used to make Brunello and Rosso di Montalcino and the third Prugnolo, for Vino Nobile di Montepulciano wines.