This is 90% Sangiovese and 10% Canaiolo from Colli Fiorentini (the area around Florence) which, under normal circumstances, would make it a Chianti.  There's an important difference here though which means that it doesn't conform to the rules for Chianti.  10-15% of the grapes are left on the vine for 30 days to dry.  These are then added to the newly fermented wine which triggers a slow refermentation that lasts just over a month.  This process is known a Governo and dates from the 14th century when it was quite common for fermentation of wine to get "stuck" so a portion of extra ripe grapes was added to get the yeasts going again.  It actually serves wines made from grape varieties with high natural acidity (such as Sangiovese) well as it provides an extra degree of ripeness, roundness and concentration in the final wine.

This has all the savoury character that you'd expect from Sangiovese with aromas of plum and cherry and is round and full on the palate.  It would go well with warming dishes such as roasts, pies, casseroles but would also be perfect with flavoursome cheeses.