90% Sangiovese/10% Colorino-Canaiuolo. From certified-biodynamic vines in San Casciano in Val di Pesa at the northern edge of the Chianti Classico zone. The fruit comes from two sites--one lower-lying, warmer, with heavier clay soils with alluvial stones, the other much higher, cooler, north-facing...

100% Sangiovese. Sourced from 4 hectares of organically farmed vines about a half hour from Montesecondo in Barberino Val d'Elsa. The whole clusters are pressed and fermented spontaneously in tank without sulfur. The wine ferments to near dryness and clarity in tank and is bottled in the spring...

100% Sangiovese. From certified-biodynamic estate vines in San Casciano in Val di Pesa at the northern edge of the Chianti Classico zone. The fruit can come from two sites--one lower-lying, warmer, with heavier clay soils with alluvial stones, the other much higher, cooler, north-facing and...

This single-vineyard cru is La Gerla's flagship wine. Made in select years, this comes entirely from a one-hectare parcel of old vines (25-30 years old) from the original Biondi-Santi site, located between 270 and 320 meters above sea level. This hillside vineyard occupies a privileged position at...

100% Sangiovese from hillside vineyards located at between 270-320 meters. The average age of the vines is 15 years old. La Gerla Rosso spends six monhts in tank, then one year in Slavonian oak (large casks of 50hl) and another six months in bottle before being released.  

100% Ciliegiolo from the Arezzo area, from a lower, more productive part of their vineyards. Direct press. All stainless steel; partial malolactic. Light color, but not too light. Fresh red berries and usually an intriguing herbal streak. Certified organic.

San Ferdinando’s Chianti ‘Il Gargaiolo’ takes its name from the eponymous stream that runs along the Sangiovese vineyard.  This vintage, the blend is 85% Sangiovese, 10% Ciliegiolo, and 5% ancient co-planted varietals; the grapes come from vineyards at 350m, facing south-southeast on light sandy...

95% Sangiovese and 5% Petit Verdot, aged 24 months in barrique.    

Malvasia Verde/Malvasia Bianco/Biancame/Trebbiano/Grechetto. Organically farmed, hand-harvested estate fruit. The grapes are destemmed and macerated overnight, gently pressed and and co-fermented with native yeasts in glass-lined cement tanks. The wine is aged in steel and then bottled in May after...

100% Sangiovese. Fonterenza grows four contiguous hectares of hilly vineyards just southeast of the town of Montalcino. The crown jewel of their holdings is a 1.6-hectare parcel valled Vigna del Bosco, so named for the fact that the steep, south-facing, amphitheater-shaped vineyard is entirely...

70% Sangiovese/30% Ciliegiolo. The current release marks the first time Pettirosso is a dual-vintage, thus technically a "non-vintage", blend, as a result of particular vintage circumstances. The 2023 was as usual a Ciliegiolo-Sangiovese mix from Fonterenza's Mt. Amiata vines (10 miles from the...

Ansonica/Vermentino/Trebbiano/Malvasia field blend. The Padovani sisters source the fruit from a grower friend on the Tuscan coast in Capalbio to make what they characterize as a "Mediterranean white" . The co-planted varieties grow on sandy, iron-rich soils, are organically farmed and average...

Vasca Dodici or 'Tank Twelve' is a snapshot the youthful, exuberant side of Cabernet Franc at Roccatederighi, coming from the estate's youngest vines.  It's from a single concrete tank, with quick macerations and short aging. 1500 bottles made.

The flagship of the estate.  Its first vintage was 2002 and it was the only wine produced until 2006.  It comes from the parcels around the cellar in Roccatederighi, at 500-600m. Though Cabernet Franc has always been its guiding force, it became 100% Cabernet Franc with the 2015 vintage.  0-20%...

55% Alicante Nero, 25% Sangiovese, 15% Mourvedre, 5% Alicante Bouschet—from vineyards at 180-250 meters above sea level, the lower and more coastal-influenced vineyards of Ampeleia.   The varieties were harvested and vinified separately.  A variety of approaches: some direct-press, some infusion,...