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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?
That Italy in 2011 was the worlds largest wine producer?
Quite unaware of its origin, people have consumed food that is produced in the northern Italian region, Emilia-Romagna. Who has not become acquainted with Aceto Balsamico, this noble vinegar produced from 12 years stored wine in Modena?
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