Italian sangiovese can be hard work. Its usual combination of super fresh acidity and firm tannins make a delicious match with Spaghetti Bolognese but can be a little rough on its own. But here we have an example from the warmer region of Romagna where sangiovese has been tamed to provide a delicious, food-friendly red with an Italian twist.
It has generous sour cherry and baked earth aromas plus some older, subtle oak. The wine is then dry and full-bodied on the palate with punchy liqueur cherry, tobacco and dried herb flavours with supple tannins and an attractive acid twist to finish. A great first leap into the wide world of Italian wine.