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Volpaia – the foxhole. High above Radda in Chianti, at 450 to 650 metres above sea level, the vineyards of Castello di Volpaia are located on the highest slopes of the appellation. The medieval borgo, first mentioned in a document in 1172, has belonged to the Mascheroni-Stianti family since 1966, who consistently farm organically here. The altitude shapes the character: sandstone soils, cool nights and long ripening periods give the Sangiovese (supplemented by 10% Merlot) a freshness and elegance that would be hard to achieve in warmer locations. Fermented with indigenous yeasts, matured for twelve months in large oak barrels.

"Querciabella" – beautiful oak. The name suits an estate that has ranked among the defining producers of Chianti Classico since 1974. Sebastiano Cossia Castiglioni was one of the first in the region to convert to organic viticulture – as early as 1988, when the very idea of "organic" winegrowing still raised eyebrows. Today, Querciabella follows a rigorously organic approach, shaped both in the vineyard and in the cellar by a particularly mindful use of natural resources and clear ethical principles. That Daniele Cernilli (Dr. Wine) named the estate "Cantina dell'Anno" in 2024 came as little surprise to anyone familiar with these wines.

A tribute to Luigi, Valeria's father, without whose support the life project of Valeria Viganò and Luca Orsini in Panzano would never have been realised. Aluigi embodies the highest level of the art of Sangiovese from Le Cinciole – only 4,000 bottles are produced annually from the single vineyard "Campo ai Peri". This Gran Selezione comes from organically cultivated vineyards at an altitude of 440 metres, where south-west-facing vines are rooted in the characteristic Galestro soil over sandstone. The traditionally dense planting of 9,000 vines per hectare and the cool, high-altitude climate give the wine its characteristic elegance and complexity. Vinification follows the original principles of the estate: hand-picking and careful selection of the grapes, spontaneous fermentation with wild yeasts in cement tanks for four weeks. After malolactic fermentation, the wine matures for 24 months in French oak barrels of 25 hectolitres, followed by a further year in concrete and twelve months of bottle ageing.

The crown jewel of Le Cinciole bears a name that reveals its origins: Petresco, derived from the stony soils of this special single vineyard that Valeria Viganò and Luca Orsini planted over twenty years ago at an altitude of 470 metres. Here, where the Sangiovese vines are optimally positioned above the Panzano valley, one of the region's most exceptional Supertuscans is produced year after year. The 2019 epitomises the estate's uncompromising philosophy: only the very best grapes, hand-picked and carefully selected, find their way into this masterpiece. Spontaneous fermentation in cement tanks at a maximum temperature of 28 degrees preserves the original power of the Sangiovese before the wine completes its malolactic fermentation in French oak barriques. The Petresco rests for twenty-four months in a sophisticated combination of large barrels and barriques – a balanced blend that gives the wine depth without masking its original elegance. A further year in cement vats and at least twelve months of ageing in the bottle complete the development of this exceptional Sangiovese.

Gallule – a name that wafts over the hills of Castellina like a gentle breeze from times long past. It is the Lombard name for what was once the heart of this magical place: the Galla, the fruit of the centuries-old oaks that dominate the wide valley at the foot of the hills. Here, where the son of the Longobard king Berengario gave this land to his bride as a wedding gift back in 994, one of the most extraordinary Chianti Classico wines in the region is produced today. The vines that give life to this Gran Selezione are rooted in terraces that were created by man centuries ago – stone witnesses to a time when viticulture was still a craft. These UNESCO-protected terraces, nestled between olive trees and cypresses, create a microclimate of unique harmony. The Galestro-rich soils, interspersed with limestone and sedimentary stones, allow the Sangiovese roots to penetrate deep into the earth and extract the minerality that gives the wine its unmistakable signature.

In 994, the son of the Lombard king Berengario gave what is now Gagliole to his bride – a pledge of love that still echoes in the vineyards today. The Pecchia, named after the old Tuscan word for bee, embodies the essence of this legendary terroir from the Conca d'Oro of Panzano. Here, at an altitude of 500 metres on the north-western edge of the golden basin, the purest Sangiovese thrives on the rare Pietraforte limestone that gives Gagliole's wines their unmistakable minerality. The Vinificazione integrale – a process developed in 2002 by the oldest French cooperage Baron – makes this wine something special. Whole grapes are fermented in specially constructed barriques with enlarged openings, allowing every ounce of flavour from the hand-picked berries to migrate into the wine. Eighteen months in French oak, followed by a further eight months in concrete tanks and at least one year of bottle ageing, create a density and complexity that is only possible in the very best years.

Gallule is the flagship of the compelling Chianti Classico range and is extremely finely balanced and precise. The Sangiovese grapes are harvested from an old terraced vineyard in Castellina in Chianti. It offers depth and a long sequence of delicate nuances with dark fruits, balsamic herbs, liquorice and freshly ploughed potting soil. This Gran Selezione is a complete and beautiful wine, executed in a very classic style to boot. Gallule is all about the little details, which reveal themselves with each sip. SUPERIORE.DE

Batàr is undoubtedly reminiscent of Burgundy, but with unmistakable Tuscan authenticity. Vintage after vintage, Querciabella's forward-thinking winemaking has moved beyond the hedonistic idea of growing foreign, albeit noble, white grapes in a stronghold of red wines to focus on expressing a particular sense of place. The Batàr's inherent vitality and classic minerality clearly come from the high altitude vineyards of Ruffoli and the Galestro soils typical of the best Chianti Classico sites.

The wine from the single vineyard of the same name is probably the most opulent of the selection lines of the house. The bouquet is almost brush-stroke wide with a presence of ripe fruit, spices and hints of crushed rock. On the palate it is impressively smooth and full, with a whole bouquet of dark fruit aromas flanked by firm, structured tannins. The Merlot portion gives it additional depth and power. SUPERIORE.DE

The grapes for this exceptional Chianti Classico come from vines growing on a south-westerly slope at an altitude of between 350 and 480 metres above sea level. The soil here is characterised by galestro and limestone. A rich, deep ruby colour with a velvety sheen. Layered, concentrated aromas of plum, black cherry, spices and menthol. Complex on the palate, with a multifaceted character and flavour profile that opens up gradually, revealing its full spectrum only to those with patience. A flagship wine of great depth, class and irresistible charm. SUPERIORE.DE

The 2011 edition of the Gran Selezione from the Bellavista vineyard is rich and dark with aromas of wild cherry, smoke, liquorice, menthol and tobacco. Extremely attractive and full-bodied on the palate, firm tannins form the backbone of this virile, potent wine. SUPERIORE.DE