530 Cases Produced

Sangiovese (pronounced SAN-JOH-VAY-ZEH) dates back to the Etruscans in the Sixth Century BC, and is the great showman of Tuscan viticulture.  This medium-bodied version was barrel-aged for 20-months in 33% new oak (50% French, 40% American and 10% Hungarian) and went through 100% malolactic fermentation.  The nose has delightful flavors of red fruit and cinnamon, with hints of cedar and vanilla from the light toasting of the oak barrels.  The refreshing acidity and red fruit character make this the perfect complement to chicken, red meat, fish, lamb, pork, pastas, stews and well-aged cheeses.