One of the more popular varietals we grow and make wine with here at Naggiar is Sangiovese. Sangiovese is indigenous to central Italy, specifically the regions of Chianti, Montalcino, and Montepulciano. While most people have heard of Chianti, the region is also known for their Brunello di Montalcino, Prugnolo Gentile and Vino Noblile di Montepulciano- some Italian names to add to your vocabulary. Wines from this region range from Chiantis which are ready to drink a year or two after vintage to Brunello di Montalcino which takes 5 to 7 years before it’s ready. Here at Naggiar we make two different wines using Sangiovese- a varietal Sangiovese that is reminiscent of Chianti and our Il Nonno which is our version of a Super Tuscan (a combo of Sangiovese and Bordeaux varietals) as well as using it as a blender in other red blends.
Sangiovese at Naggiar is a combination of two clones in three distinct areas on the property. All three lots lend different characteristics to our resulting wines. We age our varietal Sangiovese for 18 months in neutral oak barrels and our large format oval barrels. The Il Nonno, being an extra-premium wine, is only made in superior vintages. In barrels for 28-30 months, this select wine is worth the wait! Flavors associated with our Sangiovese are cherries, raspberries, red plums, chamomile, thyme and earth, with the barrels contributing some notes of mocha and cedar. Sangiovese shines best paired with food indigenous to Tuscany where this varietal comes from, so the image of a chianti paired with spaghetti and meatballs misses the mark. Pizza, grilled vegetables and meats, mushroom dishes and dry Italian cheeses allow Sangiovese to shine best.
So pack a picnic with your favorite Tuscan dishes, order a bottle of our Sangiovese and experience a little bit of Tuscany here in California.
Our 2009 Il Nonno- just awarded a Gold and Best In Class at the Los Angeles International Wine Competition!