Typically harvested in early October, each grape variety is vinified separately. The Sangiovese imparts body, while stainless steel aged Cabernet Sauvignon adds fruit and structure.
"A wonderful baby `super-Tuscan,` with ripe fruit but convincingly Italian structure."Publication: Washington Post
Col di Sasso is a youthful red to be enjoyed with grilled or roasted meats, poultry, or as an ideal accompaniment to pasta with meat sauce and mildly piquant cheeses.