The finish is brief but bright with that distinctive Sangiovese tang of acidity that enhances its suitability with food, particularly Italian food like pasta, pizza, risotto, or roasted chicken.
Made from the Sangiovese grape, Chiantia's classic bottle shape with its straw covering can be found in Italian restaurants as well as on Italian tables around the world.
Sangiovese: This grape is one of the most famous in Italy and is the varietal of choice for many Tuscan wines including, Chianti, Rosso di Montepulciano and several more.
The Sangiovese grape finds its origins in the Tuscany region of Italy, but winemakers around the world, including the United States and Australia grow Sangiovese grapes.
Syrah dominates the blend with 43 percent, but then Grenache, Cabernet Sauvignon, Carignane, Mourvedre, Sangiovese, Cinsault, and Petite Sirah are thrown into the cask.
Often referred to as Spain's Bordeaux, geographically this comparison is off as the Rioja wines have more in common with French Burgundies or Italian Sangiovese wines.
Some of the unusual varieties for the area include Sangiovese, Gewürztraminer, Muscat Ottonel, Sereksiya Charni, Saperavi Rkatsiteli, and Sereksiya Rose.
Tuscan wines are made primarily with the Sangiovese grape; however, they may also have Bordeaux varietal grapes blended in (known as Super Tuscans).
Toscana. However, don't let the Romagna tag throw you for a loop and confuse this estate's Sangiovese with any of the regional fizzy Lambruscos.
Sangiovese is mostly known as the Chianti varietal, and if this fresh and fruity wine was from the Chianti DOCG then it would be called Chianti.
