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.
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- 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 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.