This varietal is a symbol of the enologic history of Italy. Sicily offers the Sangiovese a perfect environment to express its full potential.
The Sangiovese grapes are mainly cultivated in the region of Siracusa where the climate is milder and the terrain is more loose and sandy, which is a more favorable environment to the Sangiovese. This brings out the grape’s elegant, medium bodied quality with very prominent fruity notes.
The Sangiovese grapes are mainly cultivated in the region of Siracusa and are harvested in the middle of September. They are matured at a controlled temperature of 77 degrees F for 10-12 days. For the successive malolactic fermentation, the wine matures in steel tanks for a few months.The Sangiovese that are cultivated in the Agrigento region are harvested around the end of September and matured at the controlled temperature of 80 degrees F for 13-15 days. In the malolactic fermentation, the wine matures partly in steel and partly in French barriques for 8-10 months. At the end of the maturation period, the two wines are combined to create a Sangiovese that is of modern, warm, and radiant syle.
Color: Ruby red
Bouquet: The wine itself expresses a warm fruitiness, characterized by notes of blackberry and mature cherries intertwined with aromatic notes of violet and redcurrant.
Flavor: The juiciness and viscosity on the palate makes it impressive, but delicate at the same time, thanks to the presence of velvety and silky tannins.
ALCOHOL CONTENT 13,5%
Pairings: This wine pairs well with appetizers with salami and pastas with meat sauce and is ideal with all white meats and red meats that are baked or grilled.
SERVING TEMPERATURE 61-64° F