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The primary grape in this red wine is Sangiovese (60-100%), and other local, non-aromatic red grapes may also be added (0-40%).
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An interesting red wine based primarily on the local Sangiovese (80-100%), with permission to use additional local, non-aromatic red grapes (0-20%). Though if only one grape is added, it must only constitute 10%. If more than one grape is added, they must only constitute a maximum of 20%.
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This barrel-aged red wine is produced from the same grapes as Montescudaio Rosso, which is synonymous with Sangiovese (50-100%), and the regulations allow the addition of up to 50% other, local, red grapes. In other words, there's plenty of room for variety, thus making a general description quite challenging.
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Sangiovese is the most used grape in Montescudaio, and in this red wine it makes up 85-100% of the wine. Up to 15% local red grapes may also be added.
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Parrina Rosso is a very promising red wine made from the Sangiovese (70-100%) grape, and other local, non-aromatic red grapes.
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Did you know?
That Italy in 2011 was the worlds largest wine producer?
So let’s just get one thing straight: at Lombardia (or Lombardy), Italy’s most populated and industrialized region, doesn’t exactly prioritize wine production. Actually, the combined output isn’t that significant, and what is produced is normally consumed locally, especially the wines from Oltrepò Pavese.
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