It goes well with important meat dishes, stuffed pasta but also with piadina sfogliata and mature cheeses. Also not to be underestimated is the pairing with fish soups, proving that Sangiovese is one of the most versatile red wines in food pairings. 

Floral notes of violet and rose are perceived. There are also notes of red fruits such as cherry, black cherry, currant and more spicy notes of black pepper. Hints of reminiscent underwood of fern and moss. 

Fresh, full-bodied but at the same time soft. It is characterised by good acidity with a tannic structure perfectly balanced by natural roundness. 

Excellent at 16-18 °C