Liano blends Sangiovese with Cabernet Sauvignon in Emilia-Romagna, a region better known for its food than its wine. Sangiovese brings the sour-cherry acidity and savory herb note; the Cabernet adds depth, dark fruit, and a firmer tannic frame. Aged in oak, which rounds the whole thing out. Made for the table — this is a wine that improves considerably alongside a plate of tagliatelle al ragù or grilled meat.

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