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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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This Rosato (rosé) is made from the same grape combination as Parrina Rosso, so the grape Sangiovese (70-100%) and other local, non-aromatic red grapes.
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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?
That Italy in 2011 was the worlds largest wine producer?
Way back in the 6th or 7th century BC, the Greeks planted the grape known today as Aglianico del Vulture, and ever since Basilicata has been on the wine list. The Romans called the region Lucania, named used alternatively today, but the modern name was introduced later, during the times...
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