Like a hug from Tuscany.
This red is made using the governo method, where partially dried grapes are added after fermentation. That gives a round, fruity and smooth wine, full of red fruit and soft tannins. This is the 1.5L magnum.
Tastes like: Ripe cherry, plum and blackberry jam, with baking spice and chocolate.
Feels like: Medium-bodied and dry, with soft tannins, gentle acidity and a light touch of oak.
Great with: Lasagne, ribs, BBQ chicken, creamy pasta.
Singapore and Asian favourites: Char siew, sweet and sour pork, chicken satay.
The geeky bit: 85% Sangiovese, with Merlot, Cabernet Sauvignon and Petit Verdot making up the rest. From the hills around Castellina in Chianti, on clay and limestone soils.
Why we like it: Silky and ripe. Very hard to dislike.
Serve: 16 to 18°C. Room temperature in Singapore is too warm for red wine, so give it 20 minutes in the fridge first.
Alcohol: 14%

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