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Wine Details
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Description:
SANGIOVESE is produced in the tradition of the famous Tuscan Chianti. We are probably the only producers in the USA that field-blend the three varieties of grapes to make a classic "uvagio". The Sangiovese grapes are co-fermented with the two white varieties, Malvasia and Trebbiano. Contrary to much of the popular press, this is not to dilute the red grapes with less expensive white grapes, but to add aromatic properties from the Malvasia as well as tannins from the skins of the white grapes. This is one of the rare occasions where white grapes are fermented on their skins! The grapes are fermented to dryness, racked to neutral oak barrels. The result in our hands is a smooth, medium-bodied red wine of intense aroma and mouth feel, ruby red in color, a true Chianti with a Virginia soul. A great wine, well suited to Mediterranean foods.
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Varietal Definition
Sangiovese:
Sanguis Jovis, the Latin origin for the varietal name, literally means “blood of Jove.” Sangiovese is one of the oldest known varietals and it is likely that ancient Etruscan winemakers cultivated it, although the first literary reference to Sangiovese was in 1722. Sangiovese is probably indigenous to Tuscany, whose most famous wine is Chianti. Chianti is a blend that currently contains a minimum of 90% Sangiovese.Sangiovese thrives in hot dry climates. Because these climatic criteria generally enhance quantity, rather than quality, it takes careful cultivation and winemaking techniques to produce really excellent wine from this grape.
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Malvasia:
Semi-classic grape cepage of ancient, probably Greek, origin. Widely grown in Italy as distinctive area sub-varieties, such as Malvasia di Candia, Malvasia Istriana etc. Used to produce dry and sweet white, and light red, wines with high alcohol content and residual sugar. Also widely grown in Portugal and the island of Madeira where the important wine-name Malmsey is an English word corruption of Malvasia.
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Trebbiano:
Trebbiano in Italy and Ugni Blanc in France. Regardless of the name, this varietal is tremendously prolific; low in alcohol but high in acidity, it is found in almost any basic white Italian wine. It is so ingrained in Italian winemaking that it is actually a sanctioned, ingredient of the blend used for (red) Chianti and Vino Nobile di Montepulciano. However, most current Tuscan producers choose not add it to their wines, any longer.
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