Italian food

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Sangiovese


Curiosity The Sangiovese grape is one of the most widely cultivated varieties in Italy, although it originated in Tuscany.
 
Tips Sangiovese has a great affinity to food. Drink with grilled chicken, pork, beef, lamb or with strong marinades or sauces.
 
Caratteristiche Region: Tuscany
Taste: cherry and spice flavours, sometimes with hints of violet or slightly nutty
Colour: ruby red with purple shades
Fragrance: medium to full-bodied
Alcoholic strength: 13°
Associated food: red meat, game, seasoned cheeses, pasta, tortellini
Served at: 18°C.
Glass: for still red wine
 
 
Description Sangiovese is the primary grape of Chianti as well as several other wines such as Brunello, Pignolo and the Sangioveto. Its name is said to mean the Blood of Jupiter

The vast winegrowing region of central Tuscany stretches into the provinces of Prato, Florence, Arezzo, Pistoia, Pisa and Siena.

Sangiovese is a simple but very pleasant wine, one of the greatest red wines of Italy.

We recommend you should eat this dish with your wine: Spicy Rabbit