 The Marches region of Italy is the bread basket of their wine industry, known mostly for producing large volumes of everyday easy drinking wine. Being off the major tourist trails through Venice, Florence, and Rome means there isn't a lot of international attention to the small towns along the Adriatic coastline,and their wines as well. Thankfully importers are exploring the region more and more to find undiscovered gems like this. Though a relatively newly formed winery, the di Giacomi winery began by purchasing old vineyard parcels beaten up by decades of mass production, and spending several years revitalizing them with Biodynamic vineyard practices. Since their first vintage in 2007 the winery has been a leader in natural vineyard practices for the region and has helped bring more attention to smaller producers and their success amid the larger companies.
Built from Sangiovese and Montepulciano aged in a mix of new and used barrels, the wine is a lot darker in the glass than most would expect from an Italian wines, and an intense aroma of dark fruits and leafy soil. The use of native yeasts also brings out a gamey note that calls to mind the exotic cured meats in an Italian butcher's shop, which incidentally is EXACTLY the type of food this wine is built for. On the palate the texture is a lot rounder than a Chianti, showing less acidity, a chocolate-y dark fruit and powdery tannins. A great wine for hearty dishes and the perfect thing to get you out of the reflexive 'buy Tuscany' rut.
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