WINEMAKING The Cedro is a classic Chianti Rufina made from predominately Sangiovese grapes, along with small amounts of the local Canaiolo Nero and Ciliegiolo varietals. Some of the oldest vineyards of the estate produce the grapes for this wine, and are handpicked and brought to the cellar in small crates. After de-stemming and a soft press, the must is split for fermentation where half of the juice goes into temperature controlled stainless steel, while the other half goes into French oak vats. Both lots see numerous stirrings each day for just over two weeks. The wine is then moved to large neutral barrels for 12-16 months, and refines in bottle for at least 6 months before release. The resulting wine is robust but clean and persistent.

TASTING NOTES Spicy black pepper notes along with ripe wild forest fruits, cherry, and earth tones shine through while the dense tannins lead to a long finish. Drink this wine with roasted meats, rich tomato-based sauces, or hard mild cheeses

REGION Arguably Italy’s most famous wine region of them all, Tuscany most definitely deserves its fame. North of Rome, and encompassing the famous cities of Sienna and Florence, the world-reknown Sangiovese grape has built this land to its reputation. An area that has expanded its horizon greatly from the days of only wicker-basket reds, Tuscany’s wines are legendary, albeit Brunello to Chianti to Cortona. As a land of ancient history and grape growing, the expression of the earth and wine is truly captivating, and one that shows magically the delicious expression of Italian wine.