This entry Chianti is primarily sangiovese, splashed with 10% canaiolo. It was fermented warm in stainless over two weeks before moving to concrete tank to complete fermentation and a few months' aging. Light and tart on the palate, with sour cherry, rhubarb, and red florals, this is framed with soft, sticky tannins that lead to a bitter twist on the finish. Try with tomato sauced pastas to best effect.
-- Trive Ring, gismondionwine.com, 2024