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 and 18
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.