📍Sant’Angelo in Colle, Montalcino, Toscana, Italy🇮🇹

Very old school Brunello with a bouquet slowly opening up revealing well matured notes of baked red fruits (a bit aged tawny-like), dark cherry, old leather, cinnamon, anise, dried herbs, sweet tobacco and old coffee grounds. It’s quite dusty as well and has some iron and blood-like scents coming through.

On the palate, it’s medium(+)-bodied with powdery tannins and medium acidity. Notes of dark cherry, prunes, baked tomato, cloves, oak, dark chocolate and rosemary/thyme-like herbs. The finish is long and balsamic, and the alcohol is (maybe a bit too) present. Not as floral as expected.

• Grapes are hand-harvested from the winery’s oldest vineyards (150-450 meters altitude)

• Fermented in steel tanks with indigenous yeasts

• Aged in big French oak barrels (30-50 hectoliters) for 3 years

An iconic winery in Toscana, still owned by the Francheschi-family since the establishment in 1890.

They own 600 ha of land, of which 125 are vines and 70 are olive trees, in the area next to the village of San’tAngelo in Colle, which is known as being one of the best terroirs in the Brunello di Montalcino-area.

Il Poggione is a winery with great quality, that delivers pretty much in all vintages. And the prices are not bad…

 ⭐️90/100⭐️ Tenuta Il Poggione Brunello di Montalcino, 2012

My Italian odyssey continues with Biondi-Santi 'Greppo' Brunello Di Montalcino 2012. Another icon of Italian wine renowned for longevity, elegance and power added to the collection. 100% Sangiovese and considered by many to be the purest and most profound iteration of the Tuscan grape. Might pencil this on in for my 50th! ⁣

 My Italian odyssey continues with Biondi-Santi 'Greppo'

Sipping a surprisingly good Sangiovese from Mt Wines in Heathcote. It’s fresh, slightly racy, with red berries, plums and good dose of savoury pepper, cloves and anise all tightly woven together. Very nicely balanced, medium bodied/ weighted on the palate. A super easy wine to drink and perfect for a midweek tipple. I’d drink it again, and again!

 Sipping a surprisingly good Sangiovese from Mt Wines in

.wines Heathcote Shiraz, Sangiovese and Yarra Valley Chardonnay delivered before work, perfect timing! As a huge supporter of trying wines from new producers I can’t wait to get into these! -

 Fresh out of the box. @mt .wines Heathcote Shiraz

📝 I have to admit that I am not the biggest fan of international grape varieties in Italy. However, I have always been impressed by the quality of the major Super Tuscans·

Do you think their time has past or is this still a unique expression of Tuscan terroir❓·

 Which Super Tuscan is your favorite❓· 📝 I have to admit

2012 Casanova di Neri - Cerretalto Brunello di Montalcino & 2013 Casanova di Neri - Tenuta Nuova Brunello di Montalcino -> sorry for the brief notes ✍️·

2012 Cerretalto is unlike any other Brunello that I tasted in a line up of top producers. It was extremely aromatic with a savory bent. Noticeably more time in oak has balanced a wine of extreme power and has just started to reveal some of the finesse. Let's be clear this is a 👶 of a 🍷. This needs at least 5-7 years just to come around. High acidity, structured tannins that had a sweetness the them. Flavor profile was red plum, dried strawberry, tar, mushrooms, smoked meat, and herbal tea. The finish was long. This wine is pretty expensive and not really in the market yet. 2012 is not my favorite vintage in Brunello, but Casanoca di Neri works magic ✨ every year·

2013 Tenuta Nuova is definitely more modern in comparison to the Cerretalto. It shows ripe sweet red cherry and ripe strawberry fruit. Still a bit of tar and the oak was a bit more noticeable. Assuming not aged as long and more new oak. The biggest difference was on the palate. This was a lot brawnier. Tannins were beefy, acidity was high, and this was fuller body. Tons of structure and power, but this is less approachable in a better vintage than the Cerretalto. Built for the long haul. Long finish and you get that blood orange note that I ❤️. Honestly, this is a style preference and budget feasibility to decide between which of the two wines is right for you·

Which of these bottlings is your favorite?

 2012 Casanova di Neri - Cerretalto Brunello di Montalcino &

1972 Castello di Monsanto - Il Poggio Chianti Classico Riserva (89 pts)

- Pale garnet color with a watery tawny rim. Medium+ intensity on the nose. Aromas of dried cherry, dried cranberry, dried leaves, menthol, sour cherry, ash, oak, and tobacco. The wine is dry, medium+ acidity, medium alcohol, medium resolved and dusty tannins, and medium body. Sour red fruit on the palate. Sour cherry, red currant, dried cranberry, and pomegranate. Followed by aromas of oak, cedar, earth, dried leaves, tabacco, and menthol. The finish was long. I don't know a lot about this vintage in Tuscany, but this bottle was in great shape. There was a good balance in terms of acidity to the remaining fruit and tannins in the wine. This drank very well, but not for people who do not like aged wines. Castello di Monsanto is well known for their stock of legacy bottles. Il Poggio is a single vineyard from a hilltop site. Really impressed by this bottle.

 1972 Castello di Monsanto - Il Poggio Chianti Classico

🍷🆚🍷 Next Wine Battle: Brunello di Montalcino

🇮🇹 2015 Sesta di Sopra - Brunello di Montalcino

🇮🇹 2015 Casanova di Neri - Brunello di Montalcino

 🍷🆚🍷 Next Wine Battle: Brunello di Montalcino 🇮🇹 2015 Sesta

2012 Biondi-Santi - Brunello di Montalcino Riserva (98 pts)

ℹ️ The wine is 💯 Sangiovese Grosso from estate owned vineyards around the town of Montalcino in Tuscany, Italy. Biondi-Santi is the oldest and most famous Producer of Brunello di Montalcino. Biondi-Santi was the driving force in defining the wines of Brunello di Montalcino. This Riserva is the last vintage of Franco Biondi-Santi, who oversaw the Winemaking for 24 of the 39 Riservas produced at the estate. The grapes were vinified in Slavonian oak barrels with indigenous yeasts. Then the wine was aged in Slavonian oak barrels for three years. Typically Riservas receive three years of bottle age, but this vintage was aged for four years in bottle before being released.

👁 Medium ruby color with a pale garnet rim

👃 Medium+ intensity on the nose. Aromas of sour cherry, red currant, dried strawberry, leather, fennel, sage, orange peel, rhubarb, prosciutto, and oolong tea.

👄 The wine is dry, medium+ acidity, medium fine-grained, powdery tannins, medium+ alcohol (13.5%), and medium body. The texture of the wine is like plush velvet on your tongue. A long length finish that lingers of dried sour cherry, earthy rhubarb, leather, and dried herbs.

🔔 Hands down, this is one of the top wines of Italy. An absolutely gorgeous wine that is airy and complex on the nose but packed with velvety texture and concentration on the palate. This a knockout with 3-4 hours in the decanter, but this can effortlessly age for decades. I would argue that with additional cellaring that this could be a perfect wine. Please notice the special dedication to Franco Biondi-Santi on the front of the label in honor of his last vintage. 🙏

 2012 Biondi-Santi - Brunello di Montalcino Riserva (98 pts)

2015 San Polino - Brunello di Montalcino (92 pts)

ℹ️ This wine is 💯 Sangiovese Grosso from certified Organic and Biodynamic vineyards in the Brunello di Montalcino sub-region of Tuscany, Italy. The vines were planted in 1998 and 2007. Indigenous yeast fermentation with 30-40 days of maceration in large Slavonian oak vats. The wine was aged in large Slavonian oak barrels for three years before being bottled unfined and unfiltered.

👃 Medium intensity on the nose. Aromas of ripe black cherry, blackcurrant, red plum, sage, oregano, pencil eraser, and a touch sanguine.

👄 The wine is dry, medium+ acidity, high drying tannins, high alcohol (14.5%), and medium+ body. The palate has a dusty texture but is framed by the acidity and the tannins built with each sip. A medium+ length finish of ripe black cherry and oregano.

🔔 San Polino makes wonderful Brunellos. This wine, when initially opened, was tightly wound. It needed a few hours in the decanter to coax the aromatics to show themselves. Some drinkers may find the structure to fruit ratio overly drying on the palate, mostly if consumed without food. Drinkers that can wait 3-5 years should be handsomely rewarded.

 2015 San Polino - Brunello di Montalcino (92 pts) @brunello

🇮🇹 2019 Poggio La Noce - Pinko Pallino

🧠 Let me know your thoughts or feedback on this

🗳 Add suggestions for future wine battles in the comments below👇

 🇮🇹 2017 Inserrata - Inebriante 🇮🇹 2019 Poggio La Noce - Pinko

2013 Felsina - Berardenga Chianti Classico (91 pts)

- Medium ruby color with a watery rim. Medium+ intensity on the nose. Aromas of dark cherry, raspberry, red plum, cedar, liquorice, cinnamon, menthol and soy sauce. Medium+ acidity, medium fine grained and dusty tannins, medium+ alcohol, and medium+ body. Love the tannins on this wine, they are mouth coating, but not overbearing. Flavors of dark cherry, red plum, leather, cedar, tree bark, menthol, soy sauce and black tea. Medium+ length finish that lingers with a high tea note on the finish and dried cherry. There is a real umaminess to this wine. Fruit is totally in balance but a bit darker than I am used to in my Chiantis. This wine packs a punch for the $20 price point. Seek it out, highly recommend with food.

 2013 Felsina - Berardenga Chianti Classico (91 pts)

2011 Ruffino - Riserva Ducale Chianti Classico (85 pts)

- Pale ruby color with a watery rim. Medium- intensity on the nose. Aromas of sour cherry, candied strawberry, black tea, tobacco, dust, and a soapy floral note. High acidity, medium- soft and dusty tannins, medium+ alcohol, and medium- body. Really one note and it's a nice note of sour cherry, red cherry, and some high tones floral flavors. Decent dusty texture. Overall the wine is soft, alcohol is a bit disjointed, and most importantly the fruit can not stand up to the acidity. This wine comes across too thin. Furthermore soapy is never a good finishing flavor. Finish is medium- length. Varietally correct, just not the finest execution.

 2011 Ruffino - Riserva Ducale Chianti Classico (85 pts)

ℹ️ This wine is 💯 Sangiovese from Tuscany, Italy. Cepparello is the flagship wine of Isole e Olena and is IGT (Indicazione Geografica Tipica) bottling. Cepparello comes from the top estate vineyards in Chianti Classico. Historically, 💯 Sangiovese could not be labeled as a Chianti Classico. Part of the production is bottled under a screwcap, which is against the DOCG guidelines. The wine spends 18-20 months in French oak barrels.

👃 Medium+ intensity on the nose. Aromas of ripe black cherry, red plum, blackcurrant, licorice, oak, toast, clove, gravel, mocha, sage, and thyme.

👄 The wine is dry, medium+ acidity, high dusty tannins, high alcohol (15%), and medium+ body. The palate is filled with ripe black fruits and sweet cream. The long length finish shows notes of stewed black cherry, licorice, baking spices, and thyme.

🔔 The 2017 Cepparello is a baby with lots of time ahead of it. The oak regimen's influence is quite prominent now, but don't worry, there are pristine black fruits and herbs in there. The palate shows a good acid backbone and very polished tannins. The palate delivers excellent concentration and depth all the way through the finish, which speaks to the quality and pedigree of this wine. Cepparello deserves a spot in the cellar and revisit in 5-8 years.

 2017 Isole e Olena - Cepparello (94 pts) @isoleeolena ℹ️

2011 Bibi Graetz - Colore Toscana IGT (85 pts) & 2015 Bibi Graetz - Testamatta Toscana IGT (90 pts)

The Colore I tasted without remembering the exact price point. Aromatically this wine was interesting light red fruits, some florals, and some funk possibly due to bottle age. The palate was dry, high acidity, alcohol felt hot, medium+ spicy tannins probably from oak usage, and medium- body. Overall the wine felt thin, disjointed, acid was over the top, and tannins felt tacked on. While I love that this is an old vine plot and my inner wine geek 🍷🤓 loves the equal blend of Sangiovese, Canaiolo, and Colorino. However, this is not even close to being worth the ridiculous price point of $450 💎😭🥊·

The Testamatta was more in line with my impression of a 💯 Sangiovese wine. This had nice red cherry, red plum, and strawberry on the nose. A bit earthy and almost salty air as well. Palate is dry, medium rounded tannins, high acidity, medium- body and medium alcohol. On the lighter side, but still balanced. Solid acidity gives it a backbone. Overall impression is that this is modern but restrained. This is still $100 and I gotta say I could name a bunch of other wines in Tuscany at 1/2 the price that I think would be more worthwhile. ·

In previous tastings, I have always preferred the Testamatta over the Colore. I guess I just don't get it 🤔·

 2011 Bibi Graetz - Colore Toscana IGT (85 pts) & 2015 Bibi

2013 Valdicava - Brunello di Montalcino & 2010 Valdicava - Madonna del Piano Riserva Brunello di Montalcino. Tasted together at Great Wines of Italy San Francisco. Quick notes below due to tasting a lot of 🍷 in 1 day. ·

2013 - All I can say is that the 2013 had a great balance of ripe red fruit, Bing cherry, ripe strawberry, and a touch of blood orange. Followed by savory muhroom aromas. Dry, high acidity, medium+ alcohol, high tannins that are dusty with a grip, full opulent body, and a long finish. ·

2010 Riserva - I was taken a back when I tried the 2010 Riserva for the first time. It took everything up about 3 levels. Much darker fruit, dark cherry, blackberry, licorice, asphalt, and a touch of mint. Dry, high acidity, high alcohol, high tight tannins that make you pucker, and full body. Smokey and anise spice on the long brooding finish. This screams complexity, but begs for more time to integrate. This is a single vineyard Brunello that gets extra time in oak and in bottle. This wine was exquisite and going in I knew 2010 was a beautiful vintage for Brunello, but simply WOW! ·

 2013 Valdicava - Brunello di Montalcino & 2010 Valdicava -

2012 Castell'in Villa Chianti Classico (88 pts)

- Medium ruby core with a pale watery rim. Medium intensity on the nose. Picking up a lot of earthy notes, top soil, pine, evergreen, cedar, stemmy (whole cluster?), smoked meat, dried cherry, dried cranberry, and black currant. High acidity, medium dusty tannins, medium+ alcohol that comes across hotter than whats on the bottle, and medium body. Really good texture to the wine from start to finish. More fruit on the palate, bing cherry, dried cranberry, red plum, and red currant. Cedar, smoked meat, topsoil, and pine on the mid palate. The finish is medium+ length and quite drying, but ends on a strong sour cherry and black tea notes. Overall very balanced, impressed by the palate balancing the dusty texture against the strong acid backbone. The fruit shines and lingers in the finish. This is another great value due Chianti not being in vogue.

 2012 Castell'in Villa Chianti Classico (88 pts) #winereview

🇮🇹🍷 Do you have a favorite wine region in Italy?

And do you think it's possible to make great wines in multiple regions with very different grape varieties?

 🇮🇹🍷 Do you have a favorite wine region in Italy? And do you

Biondi-Santi Instagram Live Interview and Virtual Tasting with Giampiero Bertolini

🎙 Join the Instagram Live with Giampiero Bertolini, the CEO of Biondi-Santi, on October 8th at 9 am PST / 6 pm Italy. Biondi-Santi's legacy is deeply integrated with the formation and history of Brunello di Montalcino. We will provide an overview of the Brunello di Montalcino appellation. We will discuss the impact that various generations of the Biondi-Santi family have had on the region. We will explain the legacy and lasting impact of the late Franco Biondi-Santi, the winemaker from 1970 to 2012, on the wines.

🍷 We will taste the recently released 2012 Biondi-Santi Brunello di Montalcino Riserva, the last vintage of Franco Biondi-Santi. We will discuss how the Riserva is made and how it is different from the Rosso and Annata. Please join the Instagram Live session and participate in the conversation. Don't forget to click the reminder in the stories.

 Biondi-Santi Instagram Live Interview and Virtual Tasting

Chianti Classico Collection | CoNNection 2021 Spotlight: Savignola Paolina

Passionate about preserving tradition and history, Manuela and Luzius Caviezel set out to revitalize Paolina Fabbri’s historical Chianti Classico estate.

Savignola Paolina ‘Ora’ Chianti Classico DOCG 2018

Juicy red and black cherry, chocolate, candied violet, summer earth and herbs are edged by grippy tannins. Mocha, vanilla and crushed black peppercorn infuse the red fruit finish. Hearty and charismatic.

85% Sangiovese, 7.5% Colorino, 7.5% Malvasia Nera Lunga

Savignola Paolina Chianti Classico Riserva 2016

Velvety tannins encircle rich cherry, blackberry, pomegranate, thyme, licorice, chocolate and a trace of toasted oak. Red apple, peppery spice and a hint of espresso linger on the earthy finish. Voluminous, powerful.

 Chianti Classico Collection | CoNNection 2021 Spotlight:

Recommendation: Buy. It’s a Cool Italian Style red.

The Balmy Red is made from Sangiovese grown in the Adelaide Hills. With a beautiful Miami summer vibe on label, it screams Sunday arvo.

Recommendation is to lightly chill it. Then from me, crack it open with some mates on a late arvo as the sun is setting. Serve with some angel hair pasta tossed in fresh tomato and garlic...simple...

 P&V Wine Balmy Nights 'Red' 2018 Rating: B+ Price: $27

Recommendation: Buy. A great take on Sangiovese 🍷

When it comes to Australian Sangiovese I find the results are mixed, but this is a gem with an Aussie touch that gives a nice little difference.

Beautiful colour. Light legs after a quick swirl. Savoury with some light acid. It’s actually the ending I really enjoy with a slight taste of candy cherry. Very good ending.

For those that haven’t had Sangiovese, try one. Built for food. Heavier than Pinot, lighter than Shiraz...simple...

 Mino+Co Signor Vino Sangiovese 2017 Rating: A- Price: $23

These three varieties that Main & Cherry have created form the perfect bbq trio. Everything you need in three bottles.  You can have a fresh exciting Spanish Tempranillo that works with anything but loves those Spanish spices and flavour. The Sangiovese is built for a char grilled steak. I’d leave the Shiraz to last. Savour every sip. With a few years under its belt and drinking at its peak. At only $22 it is a steal. All wines work and are very good by themselves, but as a trio they compliment each other like a dream. Delicious...simple...

A great selection of wines that create your own wine dinner with friends or family.

 Main & Cherry Wines from McLaren Vale. 2019 Tempranillo

At 12.0% alcohol, this one is built for that lunch time wine. Medium body that is a cherry bomb. On the sweeter side that pair well with a little chilli or even a quick pub chicken parmigiana.

Pour straight into a glass with a quick swirl and drink...simple...

 Garbin Estate Sangiovese 2019 Rating: B Price: $23

Coriole have some of the oldest Sangiovese vines in Australia and it shows. The flavour is Cherry 🍒Coke without all the sugar 🤔 Actually that’s a bad description as I don’t like Cherry Coke and I did like this wine. So, Coca Cola this is what it should have tasted like...simple... 🍷

 Coriole Sangiovese 2018 Rating: B Price: $26 Buy Again: Yes

Poggio di Sotto is known for its unique ecological niche of old vine Sangiovese vineyards (more than 50 years old), where more than 110 biotypes of Sangiovese has been identified through a massive examination managed by the University of Florence. This biodiversity is the backbone of the unique style, brightness and complexity that is found in Poggio di Sotto’s wines.

The winery is established as one of the greatest in Toscana, which is impressive due to its relatively young history - the winery was founded in 1989.

The winemaking philosophy includes eco sustainable practices with strict organic rules and respect for nature.

The yield is very low to keep the vines healthy and to increase the quality of the fruit.

Harvest is done by hand with extreme selection.

The wine is barrelfermented and  aged 60 months in old Salvonian oak of 3.000 litres.

Bottling is done without fining and filtration

The bouquet is intense and full of finesse.

Ripe cherry and plum mixed with a hint of raisins raise from the glass immediately. Shortly after, old coffee grounds, thyme, rosemary, cloves, moss and leather follow up, complimented by a touch of acetone and dried rose petals. It’s also got this special, dusty feeling, that you often get in Sangiovese.

The palate is rich with silky tannins that coats your mouth, while you enjoy the taste of cherry and blackberry spiced up with cinnamon, cloves and cocoa. There’s a funny cooling feeling like a menthol chewing gum. The length is impressive with a pomegranate-balasamico finish.

Really a beautiful Brunello - powerful yet super elegant. The most sophisticated Sangiovese I’ve ever tasted (and by far the best Brunello I’ve had).

 ⭐️93+/100⭐️ Poggio di Sotto Brunello di Montalcino Riserva

Brunello di Montalcino “Tenuta Nuova”, 2000

Giovanni Neri established this family winery in 1971, relatively late for the history of winemaking in the area of Montalcino, but has quickly raised itself to be among the most popular wineries of the region.

Due to the lack of generations’ traditions, Giovanni has been one of the pioneers in the development of the modern, darker and more bold Brunello instead of the more tight and tannic traditional ones at that time.

Tenuta Nuova (“new estate”) refers to a, at that time, new parcel with a slightly warmer micro climate planted with Sangiovese by Giovanni in the midt 1980’s. Today, it’s their flagship Brunello, which can be enjoyed relatively young, but also ages superbly.

The wine is fermented with native yeasts in steel tanks, followed by 37 months in barrique and tonneaux (of which 5% new) and 12 months in bottle before release.

The bouquet shows deep, matured notes of dark red berries, prunes, flame grilled oranges, dark chocolate, sun-dried tomato, oregano, spicy vanilla, oak, tobacco, fresh leather and moist forest floor.

The palate is medium-bodied with a fine acidity and well integrated, dusty tannins. Cherry, fig compote, raw liquorice, cedar and cinnamon followed by a cleaning balsamic finish.

 ⭐️90+/100⭐️ Casanova di Neri Brunello di Montalcino “Tenuta

In contrast to Il Marroneto’s great reputition, their production is actually rather small with approximately 30K bottles per year.

Since the beginning of the 1980’s, winemaker Alessandro Mori has brought traditional, super low-intervention, high quality Brunellos and Rossos with a clear terroir focus to the world.

Today, they have become quite a cult winery with their top wine, “Madonna delle Grazie” belonging to the very elite of Brunellos.

The vineyards are organically cultivated, and the whole vinification is done naturally with indigenous yeasts and only a tiny bit of sulfites added in the end.

This Brunello is steel tank-fermented before 39 months elevage in oak barrels followed by 10 months in the bottle before release.

The bouquet is really my favorite part of this wine. Fresh and energetic with lots of cherry, redcurrant, prunes, sun-dried tomato, orange peel, roasted mushrooms, fresh leather, Italian spices, black tea with a lovely dusty minerality and an acetone-like finish. Lots of fresh and pressed flowers as well. It’s just beautiful!

The palate is quite feminine with medium concentration and nice firm tannins and a clean acidity. Unripe red berries, rhubarb, green olives, black coffee and pepper.

To me, Brunellos are often quite similar on the palate and not showing much personality. In between, yes, some simply stand out phenomenally.

In this case, I’m really in love with the bouquet and I find the palate way more interesting than I normally do - but without taking me to other places.

To me it’s too young and it needs time to really find itself and gain some fanciness.

 ⭐️88/100⭐️ Il Marroneto Brunello di Montalcino, 2015

Brunello di Montalcino “Helichrysum”, 2014

San Polino is a small family estate with big biodynamic visions.

The 2014 vintage was a very difficult year for the Brunello-producers with lots of rain and rotten grapes. Somehow, wineries without use of artificial elements in their vineyards came out with better grape quality.  Asking San Polino’s winemaker, Katia Nussbaum, it’s because “natural” plants are better suited for hard conditions and adapts easier.

San Polino is often mentioned by wine critiques when talking about the best examples of 2014-Brunello.

“Helichrysum” is a monopole cru named after an aromatic wild herb growing in the vineyard based on sandy loam and volcanic soils. Very characteristic for “Helichrysum” are the winds from Sahara bringing a meatier expression.

The wine is aged with 6 months battonage on less in French barriques followed by 3 years in large Slavonian and French oak barrels.

A superb bouquet has unfolded in the carafe after a few hours offering ripe cherry, burnt figs, cranberry, leather, dried red flowers, sun-dried tomato, crushed lead, tobacco leaves, nail polish and balsamico. It’s very “free” and well developed for the age. Intense without being heavy.

The medium-bodied palate brings sour cherry, over stepped black tea (grainy tannins here), blackberry, a touch of oak, cinnamon and black olive in the finish. Quite classic high end Sangiovese on the tongue with a nice acidity.

 ⭐️90/100⭐️ San Polino Brunello di Montalcino “Helichrysum”

Francesco Anichini of Vallone di Cecione: A Man Rooted in his History and Land Just as his Vines

Francesco Anichini’s family has been farming and living on the same land for centuries. Sharecroppers; it wasn’t until 1985 that the family came to own the land directly. Tucked into the rolling hills and valleys of Panzano, in the heart of Chianti Classico, the estate is one of the most stunningly beautiful pieces of land I’ve seen.

The estate has always been organic and natural, never once in its long history has a chemical ever been added to the soil. The estate was certified organic in 2010 and has been biodynamic for the past 6 years.

 Francesco Anichini of Vallone di Cecione: A Man Rooted in

Brothers Paolo and Lorenzo Marchionni founded their winery in the land they grew up in, the hills just southwest of Florence, in Chianti Colli Fiorentini.

They believe in little intervention in the vineyard and cellar, they farm biodynamically and organically [certified organic since 2011]. L’erta’ [meaning “steep ascent”] is the “cru” wine of the estate, it is only made in the best vintages.

Grapes are hand selected row by row from the best parcels, from steep hillside vineyards planted in 1993, 1998 and 2002.

Spontaneous fermentation with native yeasts in stainless steel and cement tanks, aged 14 months in barrels, then 6 months in cement tanks, followed by 14 months in the bottle. Unfiltered and unfined.

Garnet in colour with aromas of cherry compote, fig, lavender, clove, cigar box spice, anise and peppery spice. Red and black cherry, fig, plum, vanilla, black pepper, earth and Tuscan underbrush are framed by strong black tea tannins and fresh acidity.

Cherry, clove, leather, licorice and flinty minerality linger on the velvety finish.

Paolo e Lorenzo Marchionni ‘L’Erta Poggia della Bruna’ Toscana IGT 2010

 Brothers Paolo and Lorenzo Marchionni founded their winery

Brother and sister Piero and Benedetta Lanza can trace their family estate back to Prince Ginori Conti [1865-1939]. Located in Radda in Chianti, the 12 hectares of organically farmed, mostly Sangiovese vineyards are nestled among olive groves and woods.

The vineyard was planted between 1994- 2004, south-southwest facing, at 400-500 meters in elevation with rocky galestro soils.

Fermented with native yeasts in concrete, transferred to “casks of 20/25hl of Slavonian oak and tonneau of 4/5hl of French oak where the malolactic fermentation takes place” followed by 12 months ageing, bottled then aged for 8 months before release.

Dark garnet in colour, with aromas of black cherry, licorice, leather, bramble and crushed black peppercorn.

Silky layers of all the cherries [red, black, sour], pomegranate, red currant, cracked black pepper, Tuscan underbrush, earth and fresh acidity are framed by grippy tannins. Pomegranate, blackberry, black cherry and cigar box spice linger on the plush finish.

A classic expression of Chianti Classico.

Fattoria Poggerino Chianti Classico DOCG 2015