Deep, ruby red color with hints of red cherry and violets on the nose. The palate has a wonderful structure and voluptuous mouthfeel with crushed raspberry, dried herbs, and minerality taking you to a very long finish.
Sangiovese is Italy’s most planted grape varietal and can taste quite different throughout, depending on the region it is grown in. It is the key grape variety of Tuscany’s distinguished Chianti and Montalcino regions. Sangiovese is generally higher in acidity with hints of local earth and herbs including roasted tomato, balsamic and oregano making this wine a great match for you guessed it: tomato sauce. It is sure to stand up beautifully with your home-cooked Italian meal.AKA “Prugnolo Gentile” in the Montepulciano region within Italy.
Tuscany, within Central Italy, lies on the western side of the country. Tuscany is famous for its rolling hills, the popular region of Chianti and the black grape variety, Sangiovese. Sangiovese wines here usually produce high levels of acidity and tannin with aromas of red cherry, plum, and died herbs. Sangiovese does so well throughout Tuscany as it needs a warm climate to ripen fully. Designated regions to keep an eye out for are Chianti DOCG, Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG. Additionally, Bolgheri DOC, for bold reds from the coast of Central Italy.
Potazzine is the Italian word for very colorful and vivacious birds which inhabit the Tuscan countryside. In Montalcino, grandparents and parents alike often use Potazzine as a term of endearment for children. In fact, it was their maternal grandmother who affectionately gave this nickname to Viola and Sofia who are the daughters of Gigliola Giannetti.
The two Potazzine birds on the label represent the name of the winery, but furthermore represent its entire evolution. It was created in 1993, when Viola was born, and expanded by a further two hectares in 1996, when Sofia came along. This brought the total area registered for the production of Brunello to five hectares. The training system is guyot with a density of 6,000 plants per hectare.
Winemaker, Gigliola Giannetti with daughters Viola and Sofia below.