Broccatelli Galli Sangiovese 2018
Umbria IGT
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Family-owned Broccatelli Galli is one of our favourite producers in Umbria. We fell in love with them after trying this bright red cherry scented wine. It's made with all Sangiovese just down the road from Chianti. Silky, with classic freshness.
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Wine Details
- Red - Light to Medium Bodied
Italy- Bright, Mid-depth Scarlet
- Sangiovese
- 9.75 Units
- 13% ABV
- 31 December 2022
Flavour Profile
Tasting notes
Silky red fruits with a classic bite of freshness
Allergy information
Contains Sulphites
The Story Behind the Bottle
If you’re a fan of Tuscan reds then it’s well-worth venturing to neighbouring Umbria. It also excels with the Sangiovese grape (the key variety of Chianti) and makes both very smart, pricey reds and others that are great value. One of our favourite producers in the region is Broccatelli Galli in the Torgiano region of Umbria. It was founded in 1951 by Marcello Broccatelli and Quintilio Galli. They bought up vineyards in the best areas – Torgiano and Montefalco – both of which boast DOCG appellations and grow both native and international varieties. With silky, bright cherry fruit, Broccatelli Galli Sangiovese has all the freshness you’d expect from a classic Italian red. It’s a great match for tomato-based pasta dishes and pizza.
If you’re a fan of Tuscan reds then it’s well-worth venturing to neighbouring Umbria. It also excels with the Sangiovese grape (the key variety of Chianti) and makes both very smart, pricey reds and others that are great value. One of our favourite producers in the region is Broccatelli Galli in the Torgiano region of Umbria. It was founded in 1951 by Marcello Broccatelli and Quintilio Galli. They bought up vineyards in the best areas – Torgiano and Montefalco – both of which boast DOCG appellations and grow both native and international varieties. With silky, bright cherry fruit, Broccatelli Galli Sangiovese has all the freshness you’d expect from a classic Italian red. It’s a great match for tomato-based pasta dishes and pizza.
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