Tuscany is best suited for the cultivation of Sangiovese, undoubtedly Italy’s most important red grape variety. Following fermentation, Altadonna Sangiovese is aged for one year in stainless steel. Ripe aromas of dark cherry and herbs are backed by mild floral undertones and tar to create a structured wine with polished tannins. The perfect food-pairing wine, Altadonna Sangiovese pairs well with a wide array of dishes, from hearty pastas to grilled meats.