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 comes from two sites--one lower-lying, warmer, with heavier clay soils with alluvial stones, the other much higher, cooler, north-facing and limestone-...

90% Sangiovese/10% Colorino-Canaiuolo. From certified-biodynamic estate 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...

100% Vernaccia sourced from organically farmed vines in San Gimignano on sandy clay and gravel soils. The bunches are harvested by hand and direct-pressed. Fermentation is spontaneous with native yeasts and without sulfur or temperature control in concrete tank. The maceration is 10 days long . The...

100% Trebbiano. From organically farmed vines on sandy, rocky, clay-limestone soils sourced from a grower in Lamporecchio near Pisa. The bunches are harvested by hand and destemmed; the fruit is fermented spontaneously with native yeasts and without sulfur  or temperature control in concrete tank....

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...

La Gerla rents and fully farms this vineyard in Castelnuovo dell'Abate in the southern part of the appellation. The vines are 15 years old, so they prefer to make a younger, fresher wine from it. Fermented in stainless steel, aged in used Slavonian oak botti for 4 months.

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...

100% Sangiovese, with yields at 35 hl/ha. The wine was fermented in open-top stainless steel vats with macerations lasting over a month; malolactic took place in barrel. Aged 18 months in 228-350L barrels, 20% of which were new.  This wine is a clear indication that Candialle is in no rush to...

100% Prugnolo Gentile. This 2020 IGT Rosso is a brand-new 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. This wine comes from a gently sloped, east-northeast-facing, half-hectare parcel in the Fonterenza's Montalcino vineyard. Planted in 2005 but not bottled separately until the 2015 vintage, the biodynamically farmed vines are trained in alberello--which yield smaller amounts of more...

100% Sangiovese. Fonterenza's classic Rosso di Montalcino comes from five parcels across their hilly, contiguous 4.2 hectares of Montalcino vineyard. The vines are biodynamically farmed and average about 20 years old, planted on a diverse range of galestro-based soils; all are technically Brunello-...

80% Carignano, 20% Alicante Nero (aka Grenache).  This is the 1st Rosato from Ampeleia!  The Carignano was direct-pressed and then whole clusters of the Alicante Nero were added to the tank, macerating there for 12 days and coloring the wine. All concrete. Low alcohol, salty, with a hint of welcome...

The 1st vintage of Bianco di Ampeleia was 2016. A neighbor's vineyard had old vines of a local biotype of Trebbiano Toscano; Ampeleia used its cuttings and starting planting in 2013, between Ampeleia di Mezzo and Ampeleia di Sopra (300-600m with varied soil composition). The vineyards were planted...

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...