Sangiovese, Tuscany, Italy

A spiced, mineral and immensely pleasurable sangio from a historic Tuscan house. Founder Nello Baricci purchased the already famous piece of land in 1955, a stunning plot on Pliocene marine-soil (aka quartz, marl, schist and fossils), with a history of sangiovese cultivation dating back to the Middle Ages. Located in the northern part of the territory of Montalcino and covering 12 hectares, five of which are planted to sangiovese, their slope overlooks the city of Siena. FUN FACT! Baricci is the only producer to have all vineyards in the Montosoli designated as “Grand Cru”! Fermented for around 20 days in stainless steel and rested for 36 months in slavonian oak, which they say brings a docility to this often feverishly assertive grape. Sweet cherry juice meets dried strawberry, damp rose bed, sage oils, gritty spice & sucking on liquorice hard candies. Enjoy with sun dried tomato anything, let the msg-steered umami (one of the highest of any vegetable or fruit #destigmatizemsg) be your guide.