Tasting notes
Alcohol, Acidity, Fruity, Body, Tannins · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickRoasted sea bass fillet, lemon and fresh herb emulsion
The delicacy of the fish and the lemony acidity highlight the fruitiness and minerality of the wine, offering a clean and refreshing pairing without weighing down the palate.
- Côte de bœuf with reduced jus and shallot confit
Grilled meat and concentrated jus bring richness and tannins, while the shallot confit adds sweetness and roundness to balance the acidity and structure of the wine.
- Roasted duck breast with pan-seared figs and balsamic reduction
The caramelized and fruity notes of the figs complement the roundness and fruitiness of the wine; the reduction provides an acidity that tempers the alcohol and highlights the moderate tannins.
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- Creamy Mushroom Risotto with Parmesan and Thyme
Earthy mushrooms and umami-rich Parmesan harmonize with the wine's medium tannins and fruitiness, which balances the creamy texture.
- Braised veal shank with rosemary, smooth mash and glazed vegetables
Slow cooking and concentrated jus provide body and supple tannins; herbs and vegetables bring freshness and minerality that complement the wine.
- Braised beef with mushrooms and jus reduction
Tender, melt-in-the-mouth meat and a concentrated jus that echo the tannins and body of the wine; the mushrooms add an earthy note that harmonizes with its minerality and light woodiness.
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.