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Sangiovese

2011 Sangiovese Santa Barbara County

2011 Sangiovese Santa Barbara County

Sangiovese, first planted in 900 BC, has a long and storied history beginning in an area of Italy now known as Tuscany.  Fast forward to the late 1800s and 1900s when more than four million Italians immigrated to the United States bringing with them Sangiovese vines that were the basis for winemaking in California. This is present in Tre Anelli’s Sangiovese with its aromas and flavors of blackberry, plum, and cloves not to mention hints of sage and blood orange.  Its velvety mouth-feel and acidity make it a fabulous wine to pair with many grilled meats.  We suggest penne with duck & porcini ragu, or lamb shanks with tomatoes and fresh herbs.  Tre Anelli’s Sangiovese is the history and romance of Italy, lit up by California sunshine and served in a glass.

99 cases produced

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34.00 x
2011 Marianello Cielo Rubio

2011 Marianello Cielo Rubio

All wine ages, but the good wines evolve and transform themselves over time. The Cielo Rubio is such a wine.  Predominantly Sangiovese (75%), with 10% Petit Verdot, 10% Petite Sirah, and 5% Cabernet Sauvignon blended in to bring more complexity and character to the wine. The first sensations are of strawberries and rhubarb, with herbal notes making themselves known. This wine’s tannins are integrated with the fruit, showing that they can more than hold their own alongside the racy acidity that Sangiovese is known for.  Serve alongside a prime bistecca fiorentina or some slices of Santa Maria style tri-tip

126 cases produced

Bronze Medal, 2014 Dallas Wine Competition

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48.00 x
2010 Sangiovese Santa Barbara County

2010 Sangiovese Santa Barbara County

Sangiovese, the beloved grape of Chianti Classico and Brunello di Montalcino, is also our flagship here at Tre Anelli. Sangiovese grapes grown in the warm days and cool nights of the Santa Ynez Valley have beautiful, complex flavors. It’s no surprise that we eagerly await the release of each new vintage with our corkscrews and glasses ready. Tre Anelli’s latest vintage spent nine months in neutral French oak barrels allowing the fruit to really take center stage with flavors of cranberry, tart cherry, and pomegranate with hints of baking spices and smoke. With its well integrated flavors and soft tannins, this is a perfect “food wine”.   Pairing is easy; just imagine what you’d eat while vacationing in Tuscany. Hearty pastas topped with rich, meaty tomato ragus are perfect match for Sangiovese. Or feed your carnivorous habit with bistecca alla fiorentina topped with porcini mushrooms. Buon appetito!                

72 cases produced

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34.00 x
2011 Centellinare Santa Barbara County

2011 Centellinare Santa Barbara County

The word “centellinare” is Italian for “to sip and to savor”, making it the perfect name for Tre Anelli’s proprietary, handcrafted Super-Tuscan-style blend.  Super Tuscan wines are Sangiovese combined with one or more French red varietals. The bold and beautiful 2011 vintage consists of Petit Verdot, Cabernet Sauvignon, and Sangiovese. The nose of red raspberry and cola leads to a rich palate of Bing cherries, black plums, and cassis.  Centellinare and its well-integrated tannins pair extremely well with dishes like balsamic & rosemary marinated Florentine steak, sausage with polenta, or creamy saffron risotto.  Sip and savor some Centellinare today!

50% Petite Verdot, 25% Cabernet Sauvignon, 25% Sangiovese

129 cases produced

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36.00 x
2010 Centellinare Santa Barbara County

2010 Centellinare Santa Barbara County

Centellinare (which means “to sip and savor” in Italian) is Tre Anelli’s New World riff on the brilliantly complex Super Tuscan wines of Italy. Our blend is made up of Cabernet Sauvignon, Sangiovese and a smidge of Tempranillo which together create a wine with great structure and depth. A nose of black stone fruits leads to flavors of plum and black cherry with hints of dark chocolate, cola, leather and subtle earthy notes. All this is followed by Centellinare’s rich and lingering black cherry finish that invites you back for another taste. The high percentage of Cabernet Sauvignon in this blend makes this wine a perfect match for meals with grilled meats like hanger steak with bacon chimichurri or flat iron steak with pistachio pesto butter. Salute!

124 cases produced                                                                                                        

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36.00 x
2008 Centellinare Santa Barbara County

2008 Centellinare Santa Barbara County

After years of being bound by rigid rules from the DOC (Denominazione de Origine Controllata -the government body in Italy that controls wine), a group of revolutionary Tuscan winemakers thumbed their noses at authority by combining Sangiovese with French varietals like Cabernet Sauvignon and Merlot to make a style of wine now known as Super Tuscan.   Half Sangiovese, 35% Cabernet Sauvignon and 15% Petite Sirah, Centellinare, which means “to sip and savor” in Italian, is our New World homage to Super Tuscan wines.  This complex wine is well balanced with a nose of dark berries, subtle earthy notes and flavors of raspberry, cassis, fig and spice.  Pair this wine with anything with tomato sauce, Parmesan crusted rack of lamb, or a grilled New York steak with balsamic reduction.  Celebrate freedom, raise a glass and toast the revolution!

126 cases produced

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36.00 x
2010 Diavolessa Santa Barbara County

2010 Diavolessa Santa Barbara County

Diavolessa (which means “she-devil” in Italian) isn’t a grape, it Tre Anelli’s name for a proprietary red blend.  The 2010 Diavolessa consists of mostly Petite Sirah, along with some Mourvedre, Sangiovese and Tempranillo.  Meticulously combined to bring out the best characteristics of each varietal, the wine is deeply colored with aromas of bright red fruits that lead to enticing flavors of black cherry, cola and black raspberry.  This complex beauty evolves in the glass, so if you are patient enough to let it breathe you will be rewarded with hints of dark chocolate and espresso.  Diavolessa’s balanced acidity and well integrated tannins make it incredibly food friendly.  How about beef tenderloin with rosemary gorgonzola or pappardelle with lamb ragù?  Or go with a tried and true local menu like Santa Maria style tri-tip topped with salsa fresca and pinquito beans.

76% Petite Sirah, 14% Mourvedre, 5% Sangiovese, 5% Tempranillo

119 cases produced

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40.00 x