 |
|
Wine Details
Price:
Description:
Misto Sangiovese is an estate field blend of Sangiovese, Trebbiano and Malvasia – the Trebbiano extracting depth and color, the Malvasia adding tropical overtones. It’s a wonderfully drinkable, aromatic, fruity wine.
|
|
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.
|
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.
|
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.
|
|