SANGIOVESE + FRIULANO
[san-GEE-OH-vay-say] + [free’oo-LAH-noh]
While this blend is a RYME novelty, it is also a bit of a postmodern homage to the old fiasco-bottled Chianti. It was once standard fare to add copious amounts of white grapes, mostly Trebbiano and Malvasia, to Sangiovese in Chianti to increase the sugar, and therefore the body, and the alcohol, and the bottom line. This practice was actually not uncommon in many regions, notably in Rhône wines, where to this day the thought is that white + red co-ferments make for more aromatic and concentrated wines. And RYME well knows, wine can be amazing without being overly contemplative.