The Sangiovese grape is widely grown but is most famous in Tuscany where it is the principal constituent of Chianti wine. This Tuscan wine is a 50/50 blend of Sangiovese and Merlot. The production is organic and the grapes are hand-picked and hand sorted. Gentle pressing follows and the juice is fermented in temperature controlled stainless steel containers, macerated for 8-10 days. Thereafter it is matured for 7 months in stainless steel then spends 6 months in oak barrels, before being bottled for a minimum of 3 months prior to release.
The result is a complex ruby red wine with persistent notes of raspberries, blackcurrants and a hint of liquorice. The final blend works well with hearty food, red meats, game and seasoned cheeses.