It's Tuesday night, you just pulled baked ziti from the oven, you're getting ready to tuck into dinner (shout out to my fellow New Jerseyans who can relate) - now you need a wine for the table, preferably one that's not an academic exercise, but that doesn't sacrifice quality for comfort. The missing piece? Buondonno Rosso Toscana, Chianti Classico except in name. This is organic Sangiovese, raised in the heart of Chianti and grown on clay-calcareous soils, fermented naturally before spending time in concrete and stainless steel. No oak means it can't be called Chianti Classico, but it *does* mean this - a red berry burst, earth tones, and resounding freshness, perfect for your weeknight table.