Sangiovese

In this episode, we cover all things Sangiovese.  talks with Frasca Hospitality Group Wine Director  about the versatility of the grape from the sommelier perspective, and  interviews winegrowers Roberto Stucchi of Badia a Coltibuono in Chianti Classico and Tancredi Biondi-Santi of his family's Il Greppo estate in Montalcino.

Anonymous
  • This podcast was great! Carlin's points about food/sangiovese italian wines so true. Monsanto CCR makes me think of bolognese sauce. Her comment about tannin structure will be helpful on WSET tests, not for the notes but to help confirm the grape. Roberto's account of the origin's of vin santo I had not heard before. Now I know why montalcino does not have a vin santo, it has moscadello. I love sangiovese so this podcast was really insightful. I am happy I put the Montevertine Montevertine aside when we got our allocation, now to figure out how to pay for it but I now know a good decision. It is a constant challenge to fit wine, grape, wine style to customer when it comes to retail sales, so this was helpful.