Sangiovese

Description:

Sangiovese is considered synonymous with the Chianti and Brunello Regions of Tuscany,Italy. Which are amongst the many famed styles of the land. This is one of Italy's widest planted varieties. According to D.O.C.G regulations a minimum of 85% of Sangiovese is required to make Chianti. Sangiovese is often blended with other varietals in the Old world. However in the last decade it has come to prominence in the new world as a single varietal medium bodied red wine. These wines are responsible for 11.7% of Italy's entire production.

Flavour Profile:

This is where old world "Funnk" really comes to the forefront of the palate. These wines are nearly always medium bodied with a great texture of dryness leading to fine tannins, dust and drink~ability. Key flavour attributes would have to be it's lifted aromatics and ruby colour, aromas of Cinnamon and other spices, cherries and cherry pips, supple berry fruit and just little nuances of oak. The skin on Sangiovese is quite thick which generally equates to bright colours and ripe tannins. Think of these wines coming between Pinot and Merlot on the flavour meter. This variety brims with style and bursts with flavour.

Food to enjoy with:

Italian dishes. Everything from spaghetti bolognese, lasagne and pizzas to slow-braised osso bucco, bollito misto and char-grilled steak with caponata.