Tasting notes
Alcohol, Acidity, Fruity, Body · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickPan-seared trout with lemon-herb beurre blanc
Delicate seared trout with bright lemon and herbs lifts the wine's acidity and fruitiness, while a light butter sauce complements its medium body without overwhelming subtle mineral notes.
- Porcini mushroom and Parmesan risotto
Creamy rice and mushroom umami balance with the wine's lively acidity and medium body; the dish's silky texture harmonizes with light tannins.
- Beef stew with onions and tomato
Stewed meats with a rich sauce and controlled acidity: the soft structure and red fruit of the dish enhance the acidity and tannic lightness of the wine.
Show moreShow less
- Braised Osso Buco, creamy polenta
Slow-braised meat and a concentrated tomato sauce that harmonize with the wine's roundness and moderate acidity; the polenta softens the tannins and full body.
- Roasted lamb with Mediterranean herbs and olives
Roasted lamb chops with rosemary, thyme, and olives: savory and fatty flavors require body and moderate tannins, while the acidity cuts through the fat and enhances the wine's fruitiness.
- Coq au Vin with mushrooms and bacon
Tender poultry and a deep mushroom sauce balanced by the wine's bright acidity and fruitiness; moderate structure and supple tannins cut through the fat.
Storage potential between 3 and 8 years
Currently drink vintages 2018 to 2023
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.