Wines made from Sangiovese grapes of Candia dei Colli Apuani
Discover the best wines made with Sangiovese as a single variety or as a blend of Candia dei Colli Apuani.
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Tuscan DOC (1981) on the foothills of the Apuan Alps bordering Liguria (Massa-Carrara), Mediterranean microclimate tempered by marble mountains and the sea. Vermentino is the signature white (>90% of plantings, ≥70% of Bianco): dry and taut with vivid notes of citrus, grapefruit, Mediterranean herbs, almond and a saline mineral touch, slightly bitter finish, cutting acidity. Albarola as complement. Fruity reds on Sangiovese, Massaretta and Ciliegiolo.