Rose Petals

Sangiovese is the most common grape in central Italy – Tascany, Umbria, Marches. Chianti is a name used in Italy to refer to wine made from Sangiovese. Sangiovese is generally of moderate colour, medium bodied and high in acid and tannin. Cabernet Sauvignon softens Sangiovese very nicely, if added proportionately. The nose of a good Sangiovese is smoothly fragrant, reminiscent of rose petals, quality cold tea and faintly oily. The taste is naturally crisp and dry-edged with cherry sweet fruit. In Australia, Sangiovese varies from light and vivid to fresh and dry, with a bitter-sweet influence.