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The majority of producers primarily use Sangiovese (50-100%) for this red wine, but regulations allow for the addition of up to 50% other, local red grapes.
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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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This red wine uses Sangiovese (60-100%), and it is permitted to add up to 40% local, non-aromatic grapes. Though the amount of green grapes must not surpass 10%.
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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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This is an intense, ruby red wine with a vinous, characteristic and complex aroma. The taste is dry and harmonious.
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Did you know?
Italy extends over 10 latitudes – from continental climate to subtropical climate?
If you envision Sicily as an independent country, it would have the world’s seventh largest wine production, but despite the large quantities, the quality is high and steadily increasing. Today, Sicily has Italy’s third-largest wine production, and the island’s wine is Southern Italy’s most stable in terms of quality.
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