Sangiovese Tenuta Manoylo

The Sangiovese red wine produced by Tenuta Manoylo is a wine from the Marche region with a soul and a touch of internationality. The name on the label refers to the grape variety of the same name, which is very common in central Italy, but it is composed of a small percentage of Cabernet Sauvignon, Grenache, Syrah and Merlot. 
An unusual blend, but a perfect match, an intense and refined red, rich in complex aromas on the nose; taut, direct and immediate on the palate, with an almost ethereal length, making it the flagship of Tenuta Manoylo's red wines. 
In the hills around the village of Moresco, in the heart of the Marche region, the vineyards extend halfway between the Apennines and the Adriatic Sea, at an altitude of between 100 and 200 metres above sea level. The climate in these areas is rather mild in autumn and spring, and very hot in summer; the vines enjoy favourable conditions, with medium-textured, predominantly clayey soils. 
The harvest is rigorously carried out by hand in boxes and lasts from mid-September to October, due to the heterogeneous ripening of the grape varieties that make up the blend. 
The grapes are quickly transferred to the cellar for fermentation in steel vats at a controlled temperature of between 18 and 24°C, with a long maceration on the skins that varies from 15 to 25 days depending on the variety. After fermentation, the wine is blended and matured in tulip-shaped cement vats for 8-9 months, followed by a period in large casks, tonneaux and barriques, and then bottle-aged for at least 3 months. 
In the glass it has a ruby red colour with violet reflections. To the nose, it has aromas of undergrowth, ripe red fruit and spices, interwoven with elegant balsamic notes and tertiary aromas from the wood. The palate is dry, warm and savoury, structured and balanced, with velvety and elegant tannins. The aromatic and spicy notes are recalled in the finish, which is long and persistent. 
Perfect with traditional Marche dishes such as maccheroncini with sauce or timballo, it also goes well with red meats, cured meats and mature cheeses.