Spicy Sangiovese - Wine & Spirits Magazine

Spicy Sangiovese

The vineyard at Tenuta di Carleone (Photo courtesy of Artisanal Cellars)

Sean O’Callaghan ferments sangiovese from this Radda estate with around 15 to 20 percent of stems, giving the wine a distinctively spicy and floral profile, the purity of the fruit preserved while aging in stainless steel and cement tanks. Bouncy and lifted, with puckery acidity and tangy cherry flavors, it may not be a typical Chianti Classico, but it is delicious.


Tenuta di Carleone 2020 Chianti Classico

Every week, our editors highlight a wine that intrigued them in our blind panel tastings, expanding on their tasting note in this space. These are entirely editorial choices; there are no paid placements. Subscribers can also access the original tasting note by searching here.

is the Italian wine editor at Wine & Spirits magazine.

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