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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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Canaiolo Nero is a local, Tuscan grape, most often viewed as a small percentage in Chianti. However in the red wine, Pietraviva Canaiolo Nero, it can be the only grape (85-100%), but local red grapes can also be added (0-15%).
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The main grape in this red wine is derived from the word "cherry" in Italian, and its intense, ruby red color calls that fruit to mind.
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Did you know?
Italy extends over 10 latitudes – from continental climate to subtropical climate?
You'd be hard pressed to find more beautiful surroundings other places in the world. Dramatic coastlines and a beautiful, forest-covered mountain landscape, with lemon groves and vineyards that are picturesquely placed on terraces draping the mountainsides.
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