High acid and firm tannin make Sangiovese a food grape above all else. Sour cherry, dried herbs and a savory, earthy edge rather than sweet fruit. Spain has more land under vine than any country on earth, from Atlantic-cool Galicia to the baking interior plateaus. Bottled under the Juan Gil Monastrell Silver label. A short decant helps. Made for tomato-based dishes, grilled meat, and hard cheese.