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Sangiovese Fantini Farnese 2018
The Abruzzo region is across the Appenines from Chianti, on the Adriatic coast, and it is most famous for red wines made from the Montepulciano grape.?? However, Sangiovese (the main variety of Chianti) also grows well here, and in the case of this wine it is trained high on pergolas on high quality clay-limestone soil.
A Chianti-like approach to making the wine: very little oak, wines made to be approachable when young.?? I regularly use this wine to demonstrate exactly what good Sangiovese tastes like: vibrant red fruit, slightly bitter cherries, herbs and the slightest touch of vanilla from a proportion being aged in oak. It is really well-balanced, and its medium-bodied, ripe tannins and fresh acidity cry out for food.?? And I cry back: Pizza!
Fontina, a cheese from the Val d’Aosta made from cow’s milk is a good match – a bit like a Gruy??re.
|Major Grape Varieties||
Italy – Centre
|Food matching suggestions||
Pizza and Pasta
|Cheese Matching Suggestions||
Semi hard cheeses, eg Cheddar, Comté