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Recent accolades include a perfect WS 100-point score for the 2001 Brunello di Montalcino Cerretalto and WS Wine of the Year honors for the 2001 Brunello di Montalcino Tenuta Nuova.
The rolling hills of Tuscany are home to ancient vines that grew wild long before modern times. is the variety of the region's best-known wines, and Chianti. In recent years, “Super Tuscans"—blends including non-native Bordeaux varieties—have gained in popularity and acclaim. The region's Mediterranean climate, with its warmer average temperatures, provides ideal conditions for the development of rich, structured, and age-worthy wines.
Sangiovese is ’s star variety and the primary grape in renowned regions of and . It is high in both tannin and acid, producing well-balanced wines with medium body and aromas of red cherry, strawberry, fig, plum, and dried herbs. Sangiovese is late-ripening, and therefore requires the warm climate of to grow. Wines from Sangiovese are typically aged for a period of time in oak to soften the tannins and add flavors of spice. With bottle age, the best wines develop meaty and gamey aromas. For the best expression of this variety look to producers , , and .
Sangiovese is also used in “Super-Tuscan” blends alongside other international varieties like and . These styles originated from experimental winemakers wishing to produce wines that did not fall under local requirements, and have since risen to global prominence. The best of these pioneering estates include , , and , and are recognized today as some of Italy’s finest wine producers.Sangiovese pairs best with local Tuscan cuisine, particularly herb- and tomato-forward dishes including pizza and pasta marinara, as well as rich, roasted meat, cured sausage, and hard cheese.