||Sanguis Jovis” the Latin origin for this grape’s varietal name, literally means “blood of Jove,” who is the Roman Jupiter, king of the gods. Sangiovese is a qualitatively variable red grape and also Italy’s most planted variety: from it we can produce from everyday drinking to premium wines. With its quite a number of clones, Sangiovese is the solitary grape used for Brunello di Montalcino and the primary component of the wines of Chianti, Morellino di Scansano and of many “Super Tuscans”. Sangiovese from Maremma (southwest corner of Tuscany, reliably warm area with a shorter growing season)is capable of developing broad character, high alcohol level and certain savory taste given by the proximity of the sea.
||Altitude: 250 m. a.s.l. Exposure: south, southwest.
|Composition of the land
||Calcareus clay, rich in stone.
||Second week of September.
||Grapes are harvested by hand on the second half of September and after a soft pressing they are vinified separately. Maceration goes on for 3 weeks with several pumping over to give the must more time to leach phenols out of the skins; then Sangiovese and Cabernet Sauvignon are blended. The wine stays in stainless steel for 4 months before bottling; for our Sangiovese we opted for a non filtered procedure to enhance freshness and fruity taste.
||Stainless steel 4 months, bottle 2 months.
||This is a very versatile wine, perfect for simple meats as a sirloin steak, Grilled or Roast Pork and Lamb, Calves Liver, but also perfect with Cannelloni and Lasagne. Great for your everyday pasta or pizza.