Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Light, fruity and easy drinking. Light to medium bodied.

Chill both wines lightly to about 12–14°C (54–57°F). In a sanitized 2 L glass pitcher or carafe, pour 1.0 L of young Sangiovese and 0.5 L of Montepulciano. Stir gently with a sanitized spoon for 30–45 seconds to integrate aromas and flavors without introducing air.

Combine wines

Taste the blend at room temperature. Assess body, fruit, acidity and tannin. The target is a light-to-medium body, fresh red-fruit aromatics and soft finish. If the blend tastes too concentrated or alcoholic, proceed with the dilution step below. If it is slightly too lean or tart, consider the optional sugar adjustment.

Taste and evaluate

If the blend tastes hot or too full-bodied, add up to 50 ml (0.05 L) of cold filtered water in small increments (add 10–20 ml, stir, taste) until you reach a light-to-medium body. Do not exceed the listed 0.05 L unless you re-evaluate balance.

Adjust body/alcohol (optional)

If you'd like a touch of perceptible sweetness, dissolve 5 g fine sugar in a tablespoon of warm water, cool, then add to the blend. Stir gently and taste. The sugar amount listed is intended to produce a very light perceptible sweetness; adjust with caution.

Sweeten slightly (optional)

If you plan to store the wine for several months before drinking, add potassium metabisulfite to achieve about 50 ppm free SO2 (the quantity listed is approximate — calculate precisely based on your bottle volume and stock solution). For visual clarity, prepare a small bentonite slurry (1 g bentonite with ~10 ml water), allow to hydrate, then add and stir. Let the wine rest in the sanitized container for 24–72 hours to settle any lees or haze, then rack if needed.

Stabilize and clarify (optional)

Sanitize two 750 ml bottles (or one 1.5 L bottle if available) and caps/corks. Ensure bottles are fully dry inside and necks rinsed with sanitized water just before filling.

Prepare bottles

Using a sanitized funnel, gently fill each bottle leaving about 1–2 cm headspace. Minimize splashing to avoid oxidation. Cork or screwcap immediately and label with blend name and date.

Fill and close

Allow the bottled blend to rest upright 24–48 hours for any small bubbles to dissipate. Chill to 14–16°C (57–61°F) before serving. Pour gently to avoid disturbing any light sediment. This Rosso d'Italia Sollazzo is intended to be enjoyed young, showcasing light, fruity character and easy drinkability.

Short rest and serve

Sangiovese wine (young, fruit-forward)

Montepulciano wine (soft tannin)

Cold filtered water (to adjust alcohol/body if needed)

Fine sugar (if slight sweetening desired)

Potassium metabisulfite solution (50 ppm SO2 final) - optional preservative

Bentonite (fining agent) - optional for clarity

Clean wine bottles (750 ml)

Corks or screwcaps

Rosso d'Italia, Sollazzo

Make Rosso D'Italia, Sollazzo Recipe in just 1h . Light, fruity and easy drinking. Light to medium bodied.

Rosso d'Italia, Sollazzo

Descriptors

Tasting Notes

Food Pairings

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