Color: Intense ruby red with garnet tones
Aroma: Intense, fruity with persistent aromas of spices and licorice
Palate: Full with good acidity and balanced tannins
OR Leave a Comment
Wine maker notes
We discovered an organic producer in the Chianti DOCG. His 18 hectare certified organic vineyards sit at an elevation of 800 feet in the Montespertoli hills near Florence. Grapes are grown in sandy clay with sea fossil deposits and are all hand-picked at low yields.
Etymologists believe this red grape’s name is derived from sanguis Jovis meaning "the blood of Jove (Jupiter)” and its beginnings are thought to predate Roman times. Sangiovese is one of the top two red grapes (the other being Nebbiolo) in Italy, where it’s extensively planted. Sangiovese wines vary immensely depending on where the grapes are grown, how they’re grown and from which of the many subvarieties they’re made. In Chianti, wines must be made with a minimum 80% Sangiovese.
10% Cabernet Sauvignon
Introduced in the late 20th century, Cabernet Sauvignon has been used in the region to add more weight and structure to the Sangiovese-based wines.
Tiamo Chianti pairs perfectly with roasted/grilled meats, stews, pastas with red sauces, pizza and firmer cheeses. Ideally serve at about 60°F.
Mel and Janie are from England but both now US citizens. Mel has been in the wine business ever since leaving school and he met Janie when they were only twelve and thirteen (she played the piano and he played the guitar!) and as they grew up together, they shared a passion for food and wine. They married at 19 and 20.
The couple left England to live in France in 1970 and started a company called Master Wines and began selling little known French wines in the USA. Mel was a pioneer in bringing great wine values to the USA from France.