Organoleptic characteristics: The color is ruby red tending to garnet. It has a vinous, ethereal, fine and very pleasant aroma. In the mouth it is dry, austere, warm, slightly tannic. Historical-cultural information and curiosities: Wine of humble and peasant origins, it had huge success with the general public for its freshness and drinkability, with good acidity and immediacy of fruit, but often without aging potential, if we exclude the Riserva, more and more widespread. Serving suggestions: Red meat, fowl and game. Production area: Maremma, a vast territory with great potential, where prevails the logic of quantity. It embraces different soil types, from sandy grounds to the most rocky mountain, passing through green wooded hills planted with a wide variety of grapes (Sangiovese mostly). In particular, it is produced in the hilly area of the province of Grosseto. Grape varieties allowed for its production: 85% Small Sangiovese grapes (as opposed to Big Sangiovese used in the rest of Tuscany). In the composition of wine other grapes contribute almost always, such as the native Ciliegiolo and Alicante (similar to Sardinian Cannonau and French Grenache) or even some international grapes, most of all Cabernet Sauvugnon.
