LoopersommFirst to rec
“Best with Marinara, Bolognese, Amatriciana, cheesy lasagna/ravioli, and...oh hell, I'll just throw it in there: alla Carbonara or Gricia! Sangiovese (and Chianti Classico in particular) for me is the all-around go-to if I'm ever in doubt.
Made by the talented American Michael Schmelzer, he bought the land in 2003 and in the following year started converting the vineyards to biodynamic viticulture. His wines have this extroverted energy while at the same time showing intense focus and flavor depth. He's also a treasure of a human and his love of life, Italy, and Sangiovese are reflected in his balanced, beautiful wines.
Certified Biodynamic.”
