South and east of Tuscany, landlocked Umbria shares many geologic and climatic characteristics with Tuscany, but, historically lacking feasible market routes, its wines have remained a poorly kept secret. Sangiovese, which translates to “blood of Jove”, is Italy’s most planted grape due partially to its adaptability to a wide variety of soils, but the powerful and elegant aromatics that have made two Sangiovese-based wines famous, Chianti Classico and Brunello, arise from soils that contain high amounts of limestone, as is the case here. From an ancient estate in the heart of the best known wine region in Umbria, Montefalco, this wine is made from 100% estate and organically grown Sangiovese. As it lacks the required dose of Sagrantino, an extremely tannic local grape, needed to qualify as a Montefalco Rosso, it must therefore use the less august Umbria IGT. The Antonelli family make some of the best Montefalco Sagrantino and Montefalco Rosso–serious, tannic and spicy wines—so the concept of this wine is to be the easygoing one in their lineup. The family have run the estate since the late 19th century, becoming certified organic in 2012, and the ripe tannins from the well farmed vines are present but not drying, allowing the fruit to have the spotlight. Flavors of sour cherry, anis, violets and forest fl