Sangiobì Bianco Toscana IGT 2024 - Capanna x 6

Why the winemaker recommends Capanna Sangiobì Bianco Toscana IGT 2024

The SanGiobì Bianco Toscana IGT 2024 from the Capanna winery represents a splendid and unexpected enological metamorphosis that manages to surprise even the most cultured and demanding palates. This interpretation of Sangiovese vinified as a white strips Tuscany's king grape of its traditional chromatic garb to reveal its purest, most vertical, and mineral essence.

The glass reveals a vibrant luminosity that anticipates an olfactory profile of great finesse, where hints of small white berries and delicate floral nuances intertwine with a distinct chalky trail. On the palate, the wine unfolds with rare dynamism, displaying a sharp freshness and a taut, persistent marine flavor that recalls the clay and limestone components of its terroir.

Characteristics of Sangiobì Bianco di Capanna

This unusual expression of Sangiovese amazes and captivates from the first encounter thanks to a proud identity that slowly reveals itself. The brief aging in wood shapes the wine with pinpoint precision, creating a masterful balance.

• The Olfactory Profile: It interacts with refined elegance alongside clear aromas of green apple, white petals, and a cultured nuance of dried fruit.
• The Sip: It offers a medium-bodied presence that combines an old-fashioned smoothness with a vibrant and almost unsettling freshness, capable of continually stimulating the drink.
• Evolution Potential: It is a snapshot of rare harmony that already possesses commendable definition, but which preserves the untapped potential for future evolution. The passage of time in the cellar will certainly enhance this tertiary complexity.

Haute Cuisine Food Pairings

The mineral profile and surprising acidity of this Sangiovese in bianco demand pairings that enhance its lean yet complex structure. Ideal dishes include:

• Tyrrhenian Amberjack Tartare: Marinated in lime with pearls of extra virgin olive oil, where the citrus note marries the freshness of the wine.
• Risotto alla Parmigiana: Creamed cold with acidified butter and powdered wild capers; The distinct minerality of the Sangiobì perfectly cleanses the fattiness of the dish.
• Veal sweetbreads: Pan-fried with hints of raspberry vinegar and fresh thyme.
• Medium-aged Tuscan pecorinos: Served with sulla honey or quince compote.

The comparative tasting itinerary (White vs. Red)

This parallel itinerary allows the most refined palates to understand how the same grape variety can express two diametrically opposed yet equally noble souls:

1. The First Act: This involves serving the Sangiovese in bianco (Sangiobì) at 10°C in an open tulip glass to enhance the green apple and floral freshness.
2. The Second Course Act: Introduces the young red Sangiovese, served at 16°C in a large glass to release the cherry aromas and typical tannic texture.
3. The Third Act: Directly compares the saline minerality of the white with the acidic freshness of the red, highlighting the same backbone of the Capanna grape.
4. The Fourth Act: Concludes the experience by pairing the white with a light blue cheese and the red with a cave-aged pecorino to test their total versatility.

Serving Temperature and Choice of Glass

The optimal temperature management to enhance this refined white winemaking requires a cellar temperature of around 10-12°C. This moderate freshness allows the aromas of green apple and dried fruit to express themselves freely, without being penalized by excessive cold, which would block their olfactory intensity.

For ideal serving, we recommend medium-wide stemmed glasses, capable of promoting proper oxygenation and directing the surprising acidity and pronounced minerality to the right areas of the palate, enhancing the wine's medium-bodied structure from the moment it first meets the glass.