envelope

$27.34
$26.54
Check availability
Add Add to wish list

Avignonesi Vino Nobile Di Montepulciano 2013 750ml

Rated 91 - There's loads of Sangiovese character here, from the earthy, tobacco-scented beginning to the cherry, leather and earth flavors, all...
$11.44
$10.64
Check availability
Add Add to wish list

Badia A Coltibuono Chianti Cetamura 2015 750ml

Rated 90 - A fine and silky red with plum and chocolate character, medium body and a fresh finish. Real Chianti. Drink now. - Suckling.
$33.84
$33.04
Check availability
Add Add to wish list

Badia A Coltibuono Chianti Classico Riserva 2011 750ml

Rated 92 - Aromas of dried cherry, watermelon, and citrus undertones follow through to a full body, firm tannins and a fresh finish. Bright...
$28.34
$24.14
Check availability
Add Add to wish list

Banfi Belnero Proprietor's Reserve 2012 750ml

Rated 91 - Aromas of blueberries and lemon rind with some blackcurrant skin, too. Full body, firm and chewy tannins and a long finish. Needs two or...
$35.34
$33.24
Check availability
Add Add to wish list

Banfi Brunello Di Montalcino 2010 375ml

Rated 95 - Fabulous aromas of dried rose petal, orange peel, oyster shell and hints of dark fruits. Full body, very fine tannins with a mineral,...
$70.74
$66.54
Check availability
Add Add to wish list

Banfi Brunello Di Montalcino 2011 750ml

Rated 92 - Love the complex aromas of raspberries, strawberries and minerals. Full body with fine, refined tannins with currant, blueberry and...
$13.54
$11.44
Check availability
Add Add to wish list

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.