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Before modern techniques ensured consistent wine fermentation, medieval Tuscans would add the must of partially dried grapes to fermenting wine. Known as governo alla toscana, this practice is similar to the Venetian appassimento method. This classic style is given a modern twist by blending Sangiovese with Merlot and Cabernet Sauvignon for a rich, supple wine that will pair wonderfully with cinghiale in umido (boar stew).[Luca Maroni tasting note not available.] Score - 98. (lucamaroni.com, Jan. 27, 2023)