In the heart of the Chianti classification, four families cultivating four small estates decided to join forces in the 1970's to promote their hard-won traditional wines grown in the difficult rocky soils of central Italy. The so-called Italian wine Renaissance had begun with the ever-evolving recognition of the sangiovese grape holding precedence. A deep ruby color with great body and acidity, notes of violets and red raspberries, plus a lengthy sensation of dried herbs such as thyme, oregano, or rosemary, this is a perfect wine to complement braised meats, stews, ragout, and pastas such as arrabiata or bolognese. Wine Spectator, 91 points. (Jenny)
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