This is the most important red wine grape in Sicily, and one of Italy’s most important indigenous varietals. Nero d’Avola is often treated like Syrah making mostly big red wines with aging potential. It can also be made into a lighter style for drinking young.
Sangiovese is the primary grape used in Norhtern Italy in the region of Tuscany to make Chianti and Brunello de Montalcino. In the right climate like in Maipo Valley, Chile, Sangiovese can be made into very structured and full bodied wines. For best results it is often blended with other varietals.
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