Sangiovese di Romagna
ItalyItalySangiovese here strips to clay and red fruit, trading the structure of its Tuscan sibling for immediacy —acidity that cuts through rich food, tannin that softens into cherry within three years.
Sangiovese here strips to clay and red fruit, trading the structure of its Tuscan sibling for immediacy—acidity that cuts through rich food, tannin that softens into cherry within three years. The region's producers chase freshness over extraction, letting the grape's tartness speak.
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