Carmignano tends to produce a more approachable Sangiovese, primarily due to the generous blending restrictions of no less than 50 percent Sangiovese and from 10-20 percent Cabernet Sauvignon or Cabernet Franc. In many cases, I’ve found these wines more international in style and obviously lacking Sangiovese character. One producer does continue to dazzle me, and that’s Piaggia.
Porterhouse Steaks with Arugula and Parmesan Cheese
The Il Sasso is made with an international flair and sheen of oak, but is done so beautifully and still shows an attractive Tuscan character. This is the perfect companion for a hearty steak. If you have the ability to use a Chianina steak (an ancient breed of cattle found in Tuscany), then you have a match made in heaven: Bistecca alla Fiorentina.
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2007 Piaggia Carmignano Il Sasso (70% Sangiovese, 20% Cabernet Sauvignon and Cabernet Franc, 10% Merlot.) - The nose showed cherry and herbs with undergrowth and a hint of new oak. The palate showed a medium body but with silky elegance and flavors of cherry, pomegranate and dark chocolate with a slight austerity. The finish was long yet fresh with silky tannin. This bottle was feminine yet muscular and should drink even better after being in the cellar for a few more years.