Barbanera inBianco Sangiovese White 2024
This is a Tuscan Sangiovese, from a family-owned winery started in 1938, that is produced like a White wine.
The Sangiovese grapes are pressed and are immediately discarded, no skin contact.
The skin is where the tannins and other chemicals are contained.
So, this Sangiovese is not exactly a Rosé and isn’t a Red wine.
The lack of grape skin contact with the juice changes things,
What it does not change is an excellent tasting White Sangiovese which is delicious.
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SPEAKER_00
0:03
Hey,
Domain
Dave,
cheapwinefinder.com
again
with
another
value
priced
wine
review
podcast.
We
write
up
all
the
essential
things
on
the
cheapwinefinder.com
website.
There's
hundreds
and
hundreds
and
hundreds
of
wines
on
there.
You
know,
you
don't
need
ones
from
10
years
ago
because
you
know
every
vintage
is
new,
and
after
about
three
or
four
vintage
of
value
priced
wine,
they're
all
they're
all
no
good
anyway.
They
don't
have
that
long
a
shelf
while
you
know
the
ex
the
$200
bottles
do,
the
$10
wines
don't.
So
what
we
have
today
is
a
um
kind
of
a
different
Trader
Joe's
wine,
$9.99
is
a
price.
It's
the
Barbonera
in
Blanco,
San
Jovese
White
2024.
Uh
Barbonera
is
a
family-owned
wine
company
from
um
Tuscany.
Uh
been
there
since
1938,
I
believe.
They're
a
big
company,
family-owned.
Uh
they
have
they
have
different
uh
they
have
holdings
in
different
areas,
but
this
is
Tusking
where
Sangio
Vesi
is
from,
Chiante.
I'm
gonna
take
a
sip
of
this
one.
And
this
is
part
of
what
they
call
their
Barbonera
celebration
series,
where
they
take
wines
that
hearken
back
to
their
early
days
and
make
a
new
wine.
You
know,
the
a
wine
they
might
have
made
in
19,
well,
not
in
the
40s,
1950
or
something.
So
what
this
is,
this
is
a
red
Sangiovese
wine
that
when
they
pressed
the
grapes
and
the
juice
came
out,
they
took,
they
immediately
took
the
grape
skins
and
got
rid
of
them.
Fertilizer,
whatever
it
don't
know.
And
that's
completely
different
from
what
you
do
to
a
red
Sangiovese
wine.
I
mean,
a
rosé
wine,
you
would
press
the
grapes
and
then
keep
the
skins
in
there
just
long
enough
to
get
the
the
color
you
want.
Sometimes
it's
a
little
light
pink.
Um,
some
areas
in
France,
like
there's
a
little
darker,
and
then
a
red
wine,
you
might
keep
the
skins
in
there
for
weeks
soaking
in
there.
The
skins
have
a
lot
of
chemicals.
Uh,
tannins
are
the
biggest
one,
and
the
tannins
may
are
what
make
red
wine
red
wine,
and
then
often
red
wine
also
gets
uh
oak
treatment,
and
so
there's
a
lot
going
on,
and
you
need
a
you
need
a
more
complicated,
more
intense
grape
to
stand
up
to
everything
that's
going
on.
Rose,
you
know,
a
little
bit
hard,
it
doesn't
really
have
tannins,
they
don't
really
keep
the
skins
in,
but
this
one
is
no
skin
contact
whatsoever.
I
don't
know
if
it's
kind
of
like
white
the
Zimpandel
was
in
the
70s.
I'm
not
sure.
I
never
had
one
of
those.
But
this
is
the
flip
side.
This
is
a
red
Sangiovese
grape
made
as
a
white
wine.
Now
we're
gonna
sip
it
again
and
talk
about
it.
It's
sleek
on
the
palate.
It's
got
kind
of
a
viscous
fli
thing
going,
maybe
like
uh
peaches
and
heavy
syrup.
It's
got
uh
more
white,
I
mean
it's
got
it's
got
tart
cherry.
It's
got
nectarine,
tangerine,
some
spice,
uh
dried
pineapple.
I
mean
those
are
not
um
the
cherry
maybe,
but
those
are
not
flavors
that
you
would
uh
necessarily
say
are
in
a
Sangiovese
or
a
Chiante
wine.
But
they're
here.
It's
got
good
acidity.
I
mean,
this
is
a
wine
that
would
work
as
a
food
wine
and
it
sips
really
fine
too.
I
mean,
it's
got
a
little
bit
of
an
edge
to
it
where
it
would
stand
up
to
um
pork,
as
long
as
it's
not
barbecue
pork
or
something
like
that,
but
uh
a
pork
chop.
I
mean,
if
you're
looking
for
a
white
wine,
I
mean
this
it
might
do
that.
Yeah,
it's
got
some
peach
and
pear.
It's
got
it's
it's
definitely
a
white
wine
for
a
red
grape.
The
acidity
has
you
not
quite
smacking
your
lips,
but
trying
to
get
you
to
take
that
next
that
next
uh
that
next
sip.
This
is
an
IGT
wine,
which
is
a
step
below
the
um
the
Italian
DOC
wines,
which
are
the
highest,
and
then
there's
like
um
there's
different
levels
inside
that.
And
IGP
wine,
uh
GT
wines
are
started
in
Tuscany.
Uh
a
long
time
ago,
Chiante
producers
got
kind
of
tired
of
making
Chiante
over
and
over
again
and
started
blending
their
uh
Sangiovesi
with
uh
Bordeaux
wines
or
grapes
or
French
grapes,
uh
Syrah,
maybe
Cabernet
Savant,
maybe
Merlot.
And
they
were
instant
hits.
But
because
there
was
no,
they
they
didn't
follow
the
rules,
and
there
was
no
area
to
put
it,
they
had
to
sell
them
as
table
wine,
and
table
wines
just
didn't
sell
as
a
higher
price.
So
they
had
to
invent
the
whole
IGT
or
IGP.
It's
different
different
countries
have
different
things,
just
so
they
could
get
it
out
of
the
table
wine,
and
um
they
called
them
super
Tuscans,
and
they
were
big
hits.
This
is
a
couple
decades
ago
now,
and
they're
still
good.
You
ever
see
say
you
ever
see
a
San
Giovese
with
uh
Cabernet
or
Syrah?
That's
that's
where
it
comes
from.
So
and
so
getting
a
little
adventuresome
in
Tuscany
can
produce
a
really
good
wine,
and
this
Barbonetta
N
Bianco,
and
the
if
you're
in
Trader
Joe's,
the
N
Bianco's
the
IN
is
small
with
the
B
Bianco
large,
and
it
doesn't
really
tell
you
on
the
label,
it's
got
a
kid
in
a
straw
hat
riding
a
bike.
I
don't
know
what
that's
all
about.
Um,
it
doesn't
tell
you
that
this
is
a
white
Sanjiovesi.
You
gotta
you
gotta
gotta
look
into
it.
But
I
did,
and
this
is
the
wine
you
didn't
know
you
wanted
to
try.
The
Barbero
in
Bianco
Sangiovese
White
2024.
Sanjiovesi,
the
way
you've
never
had
it,
and
that's
Domain
Dave,
chiefwinefender.com.
I
like
it,
and
you
should
check
it
out.
Adios,
keep
it
cheap.
I'll
be
talking
in
a
couple
days.
Bye
bye.
