Albenza 'Rubicone' Sangiovese NV
Primary flavours
Red Cherry
Red Plum
Tomato Truss
Roasted Tomato
Savoury
Varnish
Details
This is about as faithful an example of Sangiovese as you will find. Rusticity and red berries, with the bright and tart, with zingy acidity and a lovely set of chewy tannins. Great with a rich, tomato-based sauce!
Origin: Southern Italy. Mainly Grown In: Italy, Argentina and parts of the New World, like Australia. Key Facts: Sangiovese is THE Italian grape — the Da Vinci of the Italian wine world — Complex, awe-inspiring and a curious balance of sophistication and rusticity. In addition to being Italy’s most planted red grape, it was on the reputation of this grape that the Italian wine industry was built, and for good reason. Its bright-faced acidity, classic mouth-puckering sour cherry flavours and herbal Mediterranean touch (like savoury notes of oregano and thyme) are as earthy and rustic as they are seductive. And if Da Vinci was right that "nature is the source of all true knowledge", well wine lovers, let's drink from nature herself. Fun Fact: Sangiovese is the parent grape of some important Italian varieties such as Nerello Mascalese, Frappato and Gaglioppo.
Origin: Southern Italy. Mainly Grown In: Italy, Argentina and parts of the New World, like Australia. Key Facts: Sangiovese is THE Italian grape — the Da Vinci of the Italian wine world — Complex, awe-inspiring and a curious balance of sophistication and rusticity. In addition to being Italy’s most planted red grape, it was on the reputation of this grape that the Italian wine industry was built, and for good reason. Its bright-faced acidity, classic mouth-puckering sour cherry flavours and herbal Mediterranean touch (like savoury notes of oregano and thyme) are as earthy and rustic as they are seductive. And if Da Vinci was right that "nature is the source of all true knowledge", well wine lovers, let's drink from nature herself. Fun Fact: Sangiovese is the parent grape of some important Italian varieties such as Nerello Mascalese, Frappato and Gaglioppo.
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Taste Profile
This wine’s tasting notes.
Sweetness
lowmediumhigh
Body
lightmediumfull
Fruitiness
nonesomelots
Tannins
lowmediumhigh
Acidity
lowmediumhigh
Oak
nonesomelots
Alcohol
low
(under 12%)medium
(12-14%)high
(14%+)
Taste Summary
This wine’s tasting notes are leaning towards medium bodied, low sweetness, with medium acidity, some fruitiness, medium tannins, low alcohol and no oak.
Specs
Region
Tuscany
country
Italy
Grape type
Sangiovese
Wine Maker
Albenza
Alcohol
11%
Vintage
NV
Cellar period
1-3 years
Closure
Screw Cap
Production method
Whole Bunch Fermentation
Temperature
Room Temperature 15°C-18°C
collection
Pairing guide
We’ve spoken many times of our undying love for Sangiovese wines, and it’s always exciting to discover another bottle of this quintessentially Italian red to share with you all. This red is going to work brilliantly with a massive range of Italian classics - everything from lasagna and bolognese to vegetarian specialities like tomato and zucchini penne, eggplant parmigiana and beef spezzatino di manzo will work wonders here. Chilli con carne, leg of lamb with roast root vegetables, and pepperoni pizza are also excellent matches to try.
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Food
Pizza
Italian
Antipasto
Tomato
Tastes
Crisp
Salty
Fatty
Moods
Contemplative
Creative
Seasons
Autumn
Recipe Matches
Wine region
Tuscany, Italy
Tuscany is a region located in central Italy known for its rolling hills, beautiful countryside, and rich cultural and artistic heritage. But for us, it’s synonymous with wine, mainly those of Chianti. The Tuscany wine region is located in central Italy and is known for producing formidable red wines made from grape varieties such as Sangiovese, Cabernet Sauvignon, and Merlot. The area is home to several famous wine regions, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano, which are known for producing some of Italy's most highly regarded wines. Notable producers include Antinori for their legendary Chianti and Tenuta San Guido for their fabled Sassicaia label.
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