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Sangiovese

sangioveseThe most widely planted Italian wine varietal, it is the dominant ingredient in some of Tuscany’s best known wines, such as Chianti, Brunello di Mantalcino, Nobile di Montepulciano, and many others. A medium-to-full bodied wine, known to have cherry, plum, strawberry, and even cinnamon and vanilla flavors. Suitable with red meat, chicken, fish, pork, ragus, pastas and aged cheeses.

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