 |
|
Wine Details
Price:
Description:
Again, a long ideal fall allowed these grapes to hang on the vines until October 9. The grapes showed ripe and mature flavors as they entered the winery. The wine was fermented in open top containers with twice daily had punch downs. After 14 days of skin contact the wine was pressed to barrels. To preserve the fruit, the wine was aged without racking in neutral French oak until bottling. This wine has intense cherry and strawberry fruit. The body is medium and the tannins are soft. The finish is long and very pleasant with very pretty frit flavors. This is great wine with a wide variety of savory dishes, tomato pastas with herbs and sausage, veal picatta, smoked meats and parma ham and cheese sandwiches. Sangiovese is a very versatile wine fruit driven wine that easily lends itself to many cuisines
|
|
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.
|
|