Why Be Curious? 100% Sangiovese grown in Chianti Classico and aged in concrete. It’s made by one of our Chianti Classico producers, Villa del Cigliano, from estate fruit. It’s a pure, very Tuscan Sangiovese.
Name: “Brusco” is still used in the Tuscan dialect today defining a person or thing that is off the cuff and a bit rough but genuine through and through.
Region: Toscana. In Chianti Classico beginning just 10 minutes outside Florence, next to the Medieval hilltop town of San Casciano. Hills are of chalk and clay; 800 foot elevation.
Vinification: Fermentation in stainless steel tanks with native yeast (and whole cluster with some carbonic maceration starting in 2013). Aging in enormous, old-school cement tanks.
Notes: The taste is all Tuscan. A lot of Sangiovese that get exported to the U.S., including many Chiantis, are pumped up with the addition of Merlot, Cabernet Sauvignon, or Syrah, with heavier extraction, and with barrique aging. Sangiovese’s delicacy and brightness gets lost amidst these tricks. As one Chianti producer said, Sangiovese should dance across your palate. Brusco is pure, lithe, and easy to drink; it’s a high-quality version of what you’d drink in a good local trattoria.