100% Sangiovese. 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 and limestone-forward...

100% Cabernet Sauvignon. There is a scant 1-hectare parcel of 25-year-old Cabernet vines on the Montesecondo estate in Cerbaia, planted on stony clay soils on a gentle northwest-facing slope. The certified-biodynamic bunches are harvested by hand and mainly destemmed, with around 30% of the fruit...

The La Gerla Brunello is a blend of both the Canalicchio and Castelnuovo vineyards; the average age of the vines is 25 years old. The grapes are kept cool for 7-8 days before fermentation, which lasts up to 15 days. The wine is then transferred to large 50-100hl casks and is aged for three years,...

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...

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...

94% Sangiovese, 3% Malvasia Nera, 3% Canaiolo. Co-harvested/co-fermented in unlined concrete with macerations lasting a month.  Aged in unlined concrete vats.  This is Candialle's Chianti Classico 'annata,'  though its release date could easily classify it as a Riserva.  

100% Prugnolo Gentile aka Sangiovese. IGT Rosso is a newer addition to Sanguineto's small line-up and an outlier in a few ways: it is their only IGT wine; their only one from a young plantation (2017) of Prugnolo Gentile; and the only monovarietal wine from Sanguineto. As for vignaiola Dora Forsoni...

100% Sangiovese. Until a few years ago, this half-hectare of bush-trained vines went into Fonterenza's Rosso di Montalcino; planted in 2005, this pruning style led to smaller berries, lower yields and more concentrated and complex wine, which warranted its own separate bottling eventually. The...

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...

This wine is a blend of varieties originating from the Mediterranean Basin— 50% Alicante Nero, 30% Sangiovese, 10% Carignano, 9% Mourvedre, 1% Alicante Bouschet—sourced from vineyards at 180-250 meters above sea level, the lower and more coastal-influenced vineyards of Ampeleia.  The fruit was...

Colorino is a member of the teinturier grape family, in which both the skins and pulp exude red juice.  (see also: Alicante Bouschet, Saperavi, Ancellotta).  It is a traditional dance partner w/ Sangiovese, with just a small percent giving a boost to the latter’s notoriously light and unstable...

Canaiolo, usually one of the prime blending partners for Sangiovese, is seen here in purezza. Canaiolo may take its name from “rosa canina” (rosehip), and those bright, brambly flavors are certainly on display in this focused, energetic wine. 3 weeks of maceration.  Aging in cement for 10 months. ...

Elsa is 100% Sangiovese, coming from the only parcel not contiguous to the estate, 0.81 hectares, planted in 2004, just below Castelnuovo dell'Abate, in the southern part of the Montalcino appellation. Fermentation in stainless w/ 10-20 days of maceration. Aged in 800L clay anfora for 20 months,...

Piaggione, covering 1.2ha, faces to the E/SE with fossil-rich calcareous soils at 420 to 450m of elevation. The vineyard is divided by a terrace into two different parcels that were planted in 1994 and 2007, respectively.  Fermentation in stainless steel w/ macerations lasting 20 to 40 days.  Aged ...

The return of the Rosso!  Grapes from the three crus--Sorgente (40%), Piaggione (30%), Teatro (30%)--harvested and fermented separately.  Fermentation in stainless steel with about 35 days of maceration, after which a blend is made, with aging for 31 months in 3000L Mittelberger cask.  Bottled in...