In Tuscany we had the opportunity sample Sangiovese on all its forms from Chianti to Montalcino. Castello di Albola was one of our first stop. It is located in the Classico regions that is known to produce the best Chianti’s. The setting is just magical, with vines climbing on the stone walls and an in yard garden. In Chianti, Sangiovese can be blended with 20% Canaiolo, Colorino and/or Merlot. The soil produce a lighter sangiovese with structured tannins and great acidity. I enjoy Chianti with a florentina steak or pasta & pizza.