S is for Sangiovese

I love Sangiovese and it's dusty, rustic tannins that seem to clean the palate for that next fork of pasta! Prolific up and down the backbone of Italy, it comes in many forms,most famously in Chianti and Chianti Classico, also the varietal examples from Montalcino, and it is blended with Bordeaux and Tuscan varieties, and they're all here!



Sagoma Rosso is a pizza wine, blended with Montepulciano. Cantine Guidi Chianti is a super-old school example from Colli Senesi, 90% Sangio with some Ciliegiolo. Moving to Chianti Classico, Tenuta Carleone is bio-dynamic 100% Sangiovese from the Radda zone. Rocca di Montegrossi is where the actual recipe for original Chianti was born in the village of Gaoile. Montalcino is the home of the famous Brunello di Montalcino, the height of Sangiovese, 100% Sangio, it must be aged 4 years before release and as such, is rather pricey! Many wine makers make a Rosso/Young style made in a similar style from younger vines, we have 2 from Castello Romitorio and one from the highest estate in Montalcino, Passo Lume Spento.

Read about the original Chianti recipe and the origina story of the Rooster HERE.