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The name means “Two + Two,” meaning a blend of 70% from two Chianti red grapes (Sangiovese and Canaiolo) and 30% two white grapes (Trebbiano and Malvasia Toscana). All of the grapes come from a single vineyard planted 40 years ago and are picked and fermented together in steel. Shortly before the fermentation finishes, a dollop of semi-dried grapes are added to enrich the wine and extend the fermentation further. The dried grape technique is called “Governo all’uso Toscano” and it and blending white and red grapes were typical in late 1800s Chianti to get more body while softening Sangiovese’s sometimes fierce tannins.
The results are crazy good, with big, ripe, soft red berry and cherry fruit taking center stage and subtle accents of leather, herb, and exotic spice (all from the grapes – no oak here at all). The wine slides easily across your palate before a light, firm, grip of tannin takes hold and lifts lingering flavors of black tea and ripe cherry. A fun, all-purpose, Italian red with a nice touch of history, too!
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