Sangiovese

In 2010, Marco Cirese, grandson of Noelia Ricci, started a project within Tenuta Pandolfa: nine hectares of the best plots, a radical focus on Sangiovese, back to the origins. The label is adorned with a wasp – the insect that lives in the vineyard like no other. The vines are planted at an altitude of 250 to 300 metres, on ochre-coloured clay soils with limestone marl, in 2002. Spontaneous fermentation, 18 days of maceration, then six months in stainless steel – without clarification, without filtration. Purism as a principle.

Vino Nobile is Montepulciano's answer to Tuscany's big question: What can Sangiovese do if you give it time? At Gracciano, the answer has been the same since the 19th century – and it has not changed. The Tenuta della Seta Ferrari Corbelli Greco family is one of the oldest addresses in the appellation, its vineyards on the Rovisci, Maramai and Toraia crus lie at 300 to 350 metres in south to south-easterly exposure, on clay soils that allow the Prugnolo Gentile to ripen slowly and fully, which is exactly what it needs. 90 per cent Prugnolo Gentile, ten per cent Merlot – a classic Gracciano assemblage. Fermentation with indigenous yeasts, 20 to 25 days of maceration in steel, then 18 months of ageing: 40 per cent in French tonneaux of 3.5 and 5 hectolitres, 60 per cent in large oak barrels from France and Slavonia.

An elegant salmon pink. This rosé, produced from certified organic grapes, offers peppery floral notes with hints of lime zest and green melon. On the palate, it offers an impressively silky texture and a balanced blend of zesty acidity, sweet red berries and minerality. The finish is spicy and lively, with a hint of sour cherry and rose petals that linger long on the palate. It's a real delight!  SUPERIORE.DE

Val di Suga is the only winery in the whole of Montalcino that has vineyards on all three important slopes of the denomination – north-west, south-east, south-west. Three exposures, three soil types, three microclimates. The basic Rosso is the direct expression of this diversity: a cuvée from young vines from all three sites, which unites the breadth of the territory in an accessible, lively wine. Bright ruby red in the glass. The nose reveals fresh red fruit, Morello cherry and a hint of orange peel – lively and precise. Fresh and round on the palate, with bright tannins and a juicy, animating finish. A wine for everyday drinking – but with the origin you can taste. SUPERIORE.DE

A Chianti Classico born of the fusion of centuries-old tradition and modern winemaking techniques: Organically farmed since the 1980s, the vineyards of Monti in Chianti and Vitignano (situated slightly below) – with their clay-loam and limestone soils – strive for character and balance. The vines (90% Sangiovese, complemented by a little Colorino, Canaiolo and Ciliegiolo) are planted at altitudes ranging from 250 m to 330 m above sea level.

The highest parcels of the estate, between 200 and 275 metres, ochre-coloured limestone soils, reduced yields of just 5,000 kilos per hectare – this is where the Riserva is created. While the normal Pandolfo remains on the skins for 14 days, here it is 22 days. Then 18 months in large Slavonian oak barrels, followed by at least eight months of ageing in the bottle. Deep ruby red in colour with violet reflections, which will mature to garnet over the years. The nose is layered: dark berry fruits, stewed plums, tobacco and leather, with fine herbs and sweet spices on top. The palate is dense and full-bodied, with tannins that are present but never intrusive. The complexity unfolds over several levels, the final is long and reminiscent of everything the nose has promised. A Sangiovese that shows what Romagna can be if you give it time – and proves that Riserva level does not necessarily mean Riserva prices. SUPERIORE.DE

In the divine valley – the translation of Dievole – has been cultivating vines since 1090, twelve kilometres north of Siena. Since the takeover by Alejandro Bulgheroni in 2013 and organic certification in 2017, the traditional estate has experienced an impressive renaissance. The classic blend of Sangiovese, Canaiolo and Colorino matures for 13 months in large, unroasted French oak barrels, which gives the wine its characteristic elegance.

Inspired by Provence, born in Tuscany. When the Rivetti family decided to create a rosé, they chose their Casanova vineyard in Terricciola as the source – and Sangiovese and Prugnolo Gentile as the grape varieties. The latter is a local Sangiovese clone which, when combined with its 'big brother', produces a rosé with a surprising character. The grapes come from twenty-year-old vines growing on sandy soils of marine origin, cultivated organically. After destemming, there is a brief maceration of just one hour before the must is gently pressed. Fermentation lasts ten days, after which the wine rests on its fine lees in stainless steel for three months.

The secret of this exceptional Rosso lies hidden in the blossoming fields amongst the organically farmed rows of vines at Poliziano. Fiori Rossi – — a name that hints, like a promise, at the fragrance and poetry of this landscape, where Federico Carletti is pushing the boundaries of authenticity. This latest creation from the estate is made from ancient Prugnolo Gentile clones, selections of which gave Montepulciano wines national renown as far back as the Middle Ages. From the historic vineyards dating back to the 1960s – now replanted at altitudes of 300 to 400 metres with meticulous attention to the microclimate – emerges a ‘Super-Rosso’ of unrivalled character.

A brilliant ruby red characterises this Chianti Classico from Tenuta Perano near Gaiole, the Frescobaldi family's first estate in the appellation's historic heartland. The vines grow at an altitude of 500 metres in a natural, south-west-facing amphitheatre that exposes the grapes to the sun evenly. Following fermentation in temperature-controlled stainless steel tanks with carefully managed pumping-over, the Sangiovese – blended with other grape varieties – matures for twelve months in barriques and stainless steel tanks.

Filippo, Elisa and Elena Fanti live and work in Castelnuovo dell'Abate, the village below the Romanesque abbey of Sant'Antimo, in southern Montalcino, where the family has been rooted for generations. Their Brunello is one of the most reliable addresses in the appellation. Their Rosso is what a Rosso di Montalcino should be: the same care, the same terroir, more accessible in its timing. 15 hectares of Sangiovese, registered for the Rosso, vines between 15 and 20 years old. Hand-picked in September and October, depending on location and exposure. Three sorting tables – grapes and individual berries are selected separately. Temperature-controlled fermentation and mash contact in stainless steel tanks with regular pumping over, malolactic fermentation before ageing in wood. Around 12 months partly in French barriques, partly in medium-sized barrels.

Rosso di Montalcino exists because a count wanted it. When the Marone Cinzano family took over the estate in 1973, almost exclusively Brunello was bottled in Montalcino – the rest went into bulk. Count Alberto saw this "second wine" as more than a by-product and campaigned for the creation of an independent DOC. Rosso di Montalcino has had his name since 1983 – and Col d'Orcia played a decisive role in this. It comes from the south-facing vineyards of the estate at 250 metres, overlooking the Orcia River, which gave the estate its name. Biodynamically cultivated, calcareous soils, Sangiovese Grosso: the classic Montalcino foundation. In the cellar: temperature-controlled fermentation in shallow steel tanks for gentle extraction, then 10 to 12 months in large Slavonian oak barrels and cement tanks.

When a princess decided in 1958 to start bottling wine, she didn't do it just any old way, but with a high standard of quality. Eleonora Ruspoli Berlingieri, who brought the historic Lilliano estate near Castellina in Chianti into the family's ownership as early as 1920, was the first to recognise the oenological potential of this site. At her side was Giulio Gambelli, the legendary Sangiovese guru and one of the great interpreters of Tuscan wines. Today, brothers Giulio and Pietro Ruspoli carry on the legacy – the family still resides in the historic Palazzo Ruspoli in the heart of Rome. The Chianti Classico named after them comes from around 40 hectares of vineyards on limestone-rich, stony Alberese soils, which, at an altitude of around 300 metres, delay the ripening of the grapes and thus preserve both acidity and aromatic freshness. The organically farmed vineyards produce a cuvée comprising 90% Sangiovese, complemented by five% each of Colorino and Merlot – a classic blend that complies with DOCG regulations and highlights the typical character of the region.

When an artist founds a winery, the spirit of this artist wafts right into the last cellar room. The Brio label shows a detail from a fresco by Sandro Chia: chessboard, violin, clock. Existence, soul, time. An unusually serious statement for an entry-level wine. The wine behind it lives up to it. Sangiovese from the Scansano vineyards of Tenuta Ghiaccio Forte – young vines on volcanic soils, close to the sea, cool nights. A few months in wooden barrels, then bottle ageing.

Il Poggiones Rosso di Montalcino is dark and youthful, with nuances of blackcurrant and liquorice balanced by ashy rock. Silky and enveloping on the palate with a savoury core of minerality and bright acids, followed by tart red berries. The wine finishes long and lightly structured, but is always fresh and asks for a short stay in the cellar before it can unfold its full charm. A truly straightforward and captivating Rosso in the style of the house. SUPERIORE.DE

In May, when the iris – known as "giaggiolo" in Tuscan – bathes the vineyards of Lamole in a violet glow, the soul of this wine is revealed. The name Maggiolo was born from the fusion of 'flower' and 'month': a Chianti Classico that captures the sunny generosity of the high-altitude vineyards, situated between 420 and 655 metres, in liquid form. Unlike the purist Duelame, the Maggiolo relies on a blend of 80% Sangiovese with 10% each of Cabernet Sauvignon and Merlot. Following visual selection of the grapes, they are fermented separately in stainless steel. The Sangiovese matures for 18 months in large oak casks, whilst the international varieties are aged in barriques; a marriage of structure and suppleness.

Vino nero – is what the Tuscans once called their red wines. With this name, the Rivetti family takes up an old tradition and makes it the flagship of their Casanova estate in Terricciola. Twenty-year-old Sangiovese vines are rooted in sandy soils of marine origin, whose oceanic sediments give the wine its characteristic minerality. After two weeks of maceration, it matures for twelve months in French barriques that have already been filled – subtle enough not to mask the fruit.

Where the Lombards once built their fortress and Frederick II held court, Marco Ricasoli Firidolfi now cultivates his vines – a descendant of Bettino Ricasoli, who invented the Chianti formula in the 19th century. Monti in Chianti, situated at an altitude of 340 to 510 metres, is considered one of the best vineyards in the entire region. Limestone soils, organic farming and three-phase manual harvesting form the basis for this classic Chianti: 90% Sangiovese, supplemented by Canaiolo from our own selection. Matured for twelve months in Allier oak, bottled unfiltered.

With the 2024 vintage, Tolaini is revamping its Chianti Classico range: the previous Vallenuova Annata has been promoted to Riserva, and this entry-level wine – named after the estate itself – takes its place. The grapes come from the vineyards surrounding the estate in Castelnuovo Berardenga, the southernmost corner of the Chianti Classico region, where silty-clay soils mixed with limestone and stones shape the character of the Sangiovese.

Rosso di Montalcino exists because a count wanted it to. When the Marone Cinzano family took over the estate in 1973, almost all the wine produced in Montalcino was bottled as Brunello – the rest was sold in bulk. Count Alberto saw this "second wine" as more than just a by-product and championed the creation of a separate DOC. Rosso di Montalcino has borne its name since 1983 – and Col d'Orcia played a key role in this. It comes from the estate's south-facing vineyards at an altitude of 250 metres, overlooking the River Orcia, which gave the estate its name. Cultivated biodynamically, on limestone-rich soils, with Sangiovese Grosso: the classic Montalcino foundation. In the cellar: temperature-controlled fermentation in shallow steel tanks for gentle extraction, followed by 10 to 12 months in large Slavonian oak barrels and concrete tanks.

A Sangiovese cru that demonstrates the philosophy of single-vineyard viticulture to perfection. Sergio Zingarelli and his team recognised early on the extraordinary potential of the clay-dominated soils of Sant'Alfonso – plots with minimal skeleton content, which create the ideal conditions for concentrated, aromatically complex wines. Sangiovese clones were specifically cultivated here, which harmonise with the clay-rich structures and develop the highest phenol concentrations.