Grapes: Sangiovese, Merlot, Cabernet Sauvignon and Syrah
Grapes are grown in the Chianti and Maremma regions according to the soil type best suited to each grape variety. Chianti Classico soils, with their higher clay content, are well suited to Sangiovese, while Maremma’s unique climate and sandy soils are optimal for Cabernet Sauvignon, Merlot and Syrah. The grapes are carefully blended by Ambrogio e Giovanni Folonari in Greve, Chianti, to balance the wine’s characters of earthiness and acidity. The wine was fermented and aged in temperature-controlled stainless steel tanks to enhance the fruit aromas.
Quality appears to be very good to outstanding in Montalcino, Chianti Classico and Montepulciano, with fine results in Bolgheri.
The wine has ripe, crushed red cherry aromas and flavors with an earthy note. Food-friendly acidity and fine tannins balance the wine’s full-bodied, juicy fruit character.
Pairs with pasta and tomato-based sauces, pizza, cured meats and young or earthy cheeses.
GRAPES: Sangiovese, Merlot, Cabernet Sauvignon and Syrah
APPELLATION: Rosso di Toscana IGT
points of distinction
- A “Baby Super Tuscan” at an everyday price
- An international blend of Sangiovese, Merlot, Cabernet Sauvignon and Syrah
about the grape +
Merlot makes plump, succulent wines to drink young or opulently massive wines for aging. Has silky, blackberry and currant fruit, with spice, earth, tobacco and chocolate notes, and soft tannins.
Sangiovese has aromas of black cherries with alluring wood, smoke, tar and herbal notes. The best wines made from this grape have incredible complexity, depth, finesse and power.
This gutsy Tuscan red is made by a family with centuries of winemaking tradition, but its spice and taste is distinctively modern Italian.