Inky purple, with nice dark ruby notes. Definitely some sharp acidity in the nose, with red plum wafting into my untrained nasal passages.
On the palette, definitely a hit of acid from the Sangiovese. Also, some rustic leather/tobacco notes, which becomes more noticaeable as the wine breathes. Not a real strong oak presence-maybe as this is a lower level wine for the producer, he doesn't feel the need to lash it with the barrels? . Definitely black cherry and plum flavors-the merlot? A little bitter and acidic at the same time on the finish. The Sangio definitely really, really dominates this wine-it tastes like a Chianti with some rounded notes from the merlot. Am not familiar at all with Sagratino, except from a very nice tasting of the Colopino in Nugget Market. Hope I like the splurge 25th Anniversary wine from this producer wshen I open it.
A nice refreshing red wine. It might go better with red meat, but it was very handy Another example of good Italain food wines-I wonder, though, if Italian reds remain a bit of an acquired taste for some Americans. The acidity is very notiiceable.
A quite solid ***. Have to remind myself: "Drink two glasses-it's a weekday."
Try it again tomorrow night with pasta and Italian sausage.
Second Night. Same dinner, as I forgot to defrost the sausage
Stoppered overnight with the cork at room temperature (60 F or so)
The wine has changed a bit-I wonder if the Sangio is less dominant now?. Definitely more "rustic" tonight, with savory and bitter notes on the finish. Definitely a fuzzier finish. I still like this, it's just "different" and interesting. Much less bright cherry/acidity. Still ***???