Use of traditional Brunello yeast, classic winemaking methods, and aging in small French oak barrels all contribute to a special wine experience. Bottle aging for 1 to 2 years should reveal even more subtle complexities.
A ruby colour with a developing bouquet of smoky cedar, red cherry, fresh herbs such as sage and thyme, tobacco and hints of licorice. An extra-dry, medium to full-bodied wine with silky tannins and moderate acidity. Flavours of cedar, cherry, spice and leather mingle on the palate. The lingering finish shows notes of spice and red currant.
The 2008 growing season began with a typical spring: the vines showed their first buds by early May. Summer was more temperate than usual, which had little effect on whites, but for reds, meant that flavours were not developing at their usual rate. To allow proper ripening, harvest was delayed a few days into mid-September. Subsequent periods of cool, rainy weather further extended the harvesting. Although final yields were 5-10% less than forecasted, the smaller crop promises excellent quality wines with full body and ripe concentrated flavours.
Food Pairing Notes
Pair Sangioveses with rare steaks, roasted game birds (or wild boar), rich chicken or mushroom dishes or anything with tomato sauce