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$55.24
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Capanna Brunello Di Montalcino 2010 750ml

Rated 94 - Sweet red cherries, flowers, mint, white pepper and tobacco grace the palate in the 2010 Brunello di Montalcino. Although the 2010 is...
$86.94
$86.14
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Capanna Brunello Di Montalcino Riserva 2010 750ml

Rated 97 - The purity of fruit in this is very impressive with cherry and raspberry character. Full body, chewy and rich yet ultra-fine tannin...
$11.94
$9.94
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Caposaldo Chianti 750ml

Rated 86 - The 2008 Chianti offers good vibrancy and freshness in its red berries, with good length and a round, harmonious personality. It is a...
$51.94
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Casanova Di Neri Brunello Di Montalcino 2011 750ml

Rated 92 - Casanova di Neri's 2011 Brunello di Montalcino is a very pretty and expressive wine. Sweet red cherry, menthol, rose petal and mint open...
$245.54
$244.74
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Casanova Di Neri Brunello Di Montalcino Cerretalto 2008 750ml

Rated 94 - Rich and stylish for the vintage with dried fruits and tar. Full body, chewy tannins and a long, flavorful finish. This is very intense...
$488.94
$487.94
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Case Basse (Soldera) 100% Sangiovese Toscana 2009 750ml

Rated 92-95 - Soldera's next release is the 2009 Toscana Sangiovese, which is still in cask. The raciness, warmth and overall intensity of the year...
$488.94
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Case Basse (Soldera) Toscana 2008 750ml

Rated 97 - After the highly unusual and exotic 2007, the 2008 Toscana Sangiovese marks a return to a more classic Soldera style. Here the flavors...
$20.74
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Sangiovese

Sangiovese is the primary grape used in Northern Italy in the region of Tuscany to make Chianti and also for Brunello di Montalcino. Sangiovese produces wines that are spicy, with good acid levels, smooth texture and medium body. In the right climates and with controlled yields, Sangiovese can be made into very structured and full bodied wines. It is usually blended with other grapes for best results and in northern Italy is blended with Cabernet Sauvignon in the 'Super Tuscan' blends.

Because of its ability to create smoother wines with acid levels that pair well with many foods, a great deal of experimentation is taking place with it as a blending agent with several red varieties.