Tasting notes
Alcohol, Acidity, Body, Tannins · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickSaffron and sausage risotto
Creamy and savory: the richness of the risotto balances the soft tannins and body, while the dish's light acidity highlights the wine's freshness and minerality.
- Mushroom and walnut ragout over creamy polenta
Earthy mushrooms and toasted walnuts provide savory depth and texture that match the wine’s medium body and tannic frame; umami and nutty notes highlight subtle wood and mineral accents.
- Soft polenta with taleggio and sautéed mushrooms
Full-bodied structure and earthy flavors that pair with the minerality and moderate tannins of the wine; the creaminess softens the perceived alcohol.
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- Beef tartare with lemon and capers
Bright flavors and lemon acidity complement the wine's tannic structure and acidity, while the raw texture highlights its medium body and freshness.
- Mushroom risotto with parmesan and truffle oil
Creamy texture and earthy flavors complement the tannins and medium body; the salt from the parmesan enhances fruit and acidity, while the truffle oil echoes the soft wood.
- Duck confit with roasted apples
Fatty richness and crispy skin balance with the moderate acidity and tannins of the wine; the apples provide a light fruity freshness that cuts through the fat.
Serve between 16°C and 18°C
Common varieties
Sangiovese
Sangiovese is an iconic red grape variety of Italy, widely cultivated in Tuscany, where it is used to produce elegant and full-bodied red wines with flavors of cherry, berries, herbs, and tobacco.