Red Wine Torrebruna - Sangiovese

2015

 
Torrebruna - Sangiovese
Torrebruna - Sangiovese
SKU
83142-15
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IMPORTANT NOTE:
Monsieur Touton Selection Ltd. is a wine and spirits distributor, serving industry professionals with valid liquor licenses only. If you do not qualify as such, ask your local liquor store/restaurant to contact us! This item may or may not be available in selected states.

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Technical Info

Curiosity

Sangiovese (san-jo-veh-zeh) derives its name from the Latin sanguis Jovis, "the blood of Jove". Though it is the grape of most of central Italy from Romagna down to Lazio, Campania and Sicily, outside Italy it is most famous as the only component of Brunello di Montalcino and the main component of the blend Chianti, Vino Nobile di Montepulciano and Morellino di Scansano, although it can also be used to the modern "Super Tuscan" wines.
At least fourteen Sangiovese clones exist, of which Brunello is one of the best regarded. An attempt to classify the clones into Sangiovese grosso (including Brunello) and Sangiovese piccolo families has gained little evidential support.
Young Sangiovese has fresh fruity flavors of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavors when aged in barrels. While not as aromatic as other red wine varieties such as Pinot Noir, Cabernet Sauvignon and Syrah, Sangiovese often has a flavor profile of sour red cherries with earthy aromas and tea leaf notes.

Food pairing

Delicious with Pasta dishes and grilled red meats. Serve at room temperature.

Tasting notes

Colour: Opaque with a red berry rim.
Bouquet: Aromas of cherry, dark fruits and vanilla.
Taste: Silky tannins frame flavors of dried strawberries, plums, violet and red cherries. Robust and balanced.

Vinification and refinement

From selected Sangiovese grapes, we produce this premium Tuscan wine. We follow the old traditional vinification method: completely mature grapes are harvested from vineyards and processed in membrane presses. Soft presses, fermentation at controlled temperatures and prolonged maceration with the skins.

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