90% Vermentino/10% Malvasia & Trebbiano. The fruit is from 25-to-50-year-old, organically farmed vines on sandy, rocky volcanic soils in the hilly Monte Amiata zone about 10 miles south of Montalcino. The bunches are harvested by hand, destemmed, gently presssed and fermented spontaneously...
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...
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...
The Riserva is 100% Sangiovese from the estate’s oldest vines, planted in 1993. Maceration lasted a month. Aging was for 16-18 months, first in cement, and then in a new chestnut wood botte of 1000L. 3,000 bottles made. It is deeper and more savory than the ‘normale.’ The inscription on the...
Ciliegiolo is either the parent or child of Sangiovese. It has a lot in common with its more famous relative, though it has a bit more color, less nervous acidity, and it thrives in warmer, sunnier climes. It feels right at home at Le Tolfe, at 320m. 3 weeks of maceration. Aging is in cement and...
Ciliegiolo is either the parent or child of Sangiovese. It has a lot in common with its more famous relative, though it has a bit more color, less nervous acidity, and it thrives in warmer, sunnier climes. It feels right at home at Le Tolfe, at 320m. 3 weeks of maceration. Aging is in cement and...
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. ...
95% Trebbiano/5% Malvasia. From certified-biodynamic vines up to 50 years old in the home Montesecondo vineyard in San Casciano in Val di Pesa (at the northern edge of the Chianti Classico zone). The old vines have been propagated by the old traditional marcottage method (wherein a vine attached to...
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...
