Tuscany (Toscana) Wines: Sangiovese, Roscana Wine Grape Variatal

Wins made with Sangiovese:

Twenty nine DOC (denominaziona de origin controllata ) and 7 DOCH (denominaziona de origin controlleata e garantita):  

 Brunello Di Montalcino (DOCG), full body, balance of tannin, requires to be aged for 4 years before being released and 5 years for the reserva label. ( The Brunello variety of Sangiovese seems to flourish in this terroir, ripening easily and producing consistently wines of deep color, extract, richness with full bodies and good balance of tannins). Need ten years of cellaring and can do well past 50 years. 

Rosso Di Montlacini (DOC). All wine made in the Montalcino area. Is made with the same grape varietal, planted in the same vineyars, made with the same style,  but not aged as long. Lighter in body, but less tannic, and more approcahble in its youth and can be drunk ealier.

 In 1984, the Montalcino region was granted the DOC designation of Rosso di Montalcino. Often called “Baby Brunellos”, these wines are typically made from the same grapes, vineyards and style as the regular Brunello di Montalcino but are not aged as long. While similar to Brunellos in flavor and aromas, these wines are often lighter in body and more approachable in their youth.[7]

Characteristics: Full Body, Balance of tannin

Chianti is sometimes called the “Bordeaux of Italy “. Chianti Classico (DOCG), Chianti Superior (DOCG).  Chiantis tend to have medium-high acidity and medium tannins. The acidity in the wines make them very flexible with food and wine pairings, particularly with Italian cuisines that feature red sauce, as well with as beef, lamb and wild game  

Charcateristic: High Acidity, Medium Body or Light Body when White Grapes varital is added to the 75% Sangiovese.

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