Tuscany has been cultivated for wine for 2800 years! The importance of its soil for farming was known right back then. The first evidence of sangiovese vines being planted dates back to the late 1500s and canaiolo soon followed, both varietals very important to Italian history. Tuscany is situated north of Rome, and within it, the Chianti sub region sits south of Florence.

When Aussies think of Chianti, we often think of wine bottles in straw baskets hanging from the ceiling of Italian pizza restaurants back in the 1980s. However, tasting wine with the locals in Italy is a different story, and this Chianti we sampled was simply out of this world. With our first sip we looked at each other and knew this one was coming home with us! It is an 85% sangiovese, 15% canaiolo blend and the grapes are all hand-picked, spend 21 days in stainless steel vats during fermentation, and are then matured for 12 months in oak barrels.

An intense ruby red colour greets you in the glass while the aromas of fruit and violet ooze out of the glass. It comes with super soft, fresh tannins with a perfect balance of earth and fruit. Chianti and pizza are best friends and we matched this one with a thin crust salami pizza (click for recipe), Roma style.