Several biotypes, including Brunello, Morellino, Nielluccio, Prugnolo Gentile, Sangiovese Grosso di Lamole, Sangiovese Marchigiano, Sangiovese Montanino, Sangiovese Romagnolo. Light in color. Aromas & flavors: (In warmer areas) sweet red cherry, plum, herbs; (in cooler areas) sour red cherry, red berries, licorice, violet, tea; (with age) underbrush, leather, tobacco.
Light to full bodied; soft tannins. Aromas & flavors: Red cherry, herbs.
Malvasia: Group of mostly unrelated varieties—17 different “Malvasias” on official list, most white, some red (see Malvasia Nera), one pink (see Malvasia Rosa). Primary white varieties: Malvasia Bianca di Candia: Most-planted Malvasia. Light bodied; high in acidity. Aromas & flavors: White flowers, citrus, green or yellow apple, herbs. Malvasia Bianca Lunga: Primary ingredient (with or […]