The great grape of Central Italy and Italy’s most planted variety, covering a multitude of styles from the very basic to the very grand. It is the principal red variety in Tuscany and, therefore, in the Chianti blend. High acidity and firm tannins mean that the best Sangioveses or Sangiovese blends possess an ability to age well, but should sound a note of caution around overly cheap or massed produced Sangioveses. Traditionally blended in Chianti with other Tuscan varieties like Canaiolo and some white grapes, the rise of the Super-Tuscan has revealed an affinity with Cabernet Sauvignon and Merlot. Prone to mutation with mixed results – on one hand more productive clones can have disappointing results, on the other hand the larger berried Prugnolo Gentile makes some of the varieties finest wines in Montalcino and Montepulciano.

Wine Dinner at the River Cafe with Castello del Terriccio

By on 17/11/2012

SOLD OUT On Thursday 13th December we are hosting our final wine dinner of 2012, in one of our favourite dining rooms in London, the private room at the River Café, with the wines of Castello del Terriccio. Patrick Sandeman was the first 'outsider' (not from the estate staff) other than the consultant oenologist Carlo Ferrini, to taste these wines, back in the early '90s.

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