Eugenia Paolini calls her crunchy, dark fruited red “a natural cure for thirst and other small problems”. We fully agree, and would prescribe this bottle of Sangiovese for any meal involving large bowls of pasta,  burgers or pizza. Her vineyards are in the town of Acquaviva, just a little way south of Montepulciano, where she grows Sangiovese with a small amount (10%) of Trebbiano vines interplanted, then co-fermented for a jolt of acidity and floral lift, just like super-traditional Chianti. Aged only in stainless steel, this is in all other ways a strictly old-school wine. No chemical treatments in the vineyard, no additives in the winery. The result is both simple and delicious. Aromas of blackberry jam, orange zest, tarry earth and dried herbs lead to a palate of pure black cherries, with leather and dusty clay earth.