Sangiovese

Barbara Widmer's Chianti Classico has for years been characterised by clarity and terroir: 100% Sangiovese from plots in Castellina and Radda (230–400 m), on limestone- and clay-rich soils with a south to south-west aspect. Fermented in stainless steel tanks, then aged for around twelve months on the fine lees in stainless steel and cement tanks – deliberately without the use of wood, to allow the grape variety to express itself purely and precisely.

Pèppoli is an entertaining, very relaxed red wine with a firm fan base. A sparkling, intense ruby colour with a slight garnet hue. The Pèppoli expresses its strong personality through its bouquet of ripe fruit with light mineral accents. The juicy flavour with lively tannins spreads gently yet powerfully across the palate and lingers for a long time. Very easy to drink, very classic and, incidentally, excellent value! SUPERIORE.DE

La Caduta epitomises an exception to the rule – here Caparzo shows that a Rosso di Montalcino can be far more than just the "little brother" of Brunello. The winery has been vinifying grapes from this exceptional single vineyard separately since 1983, creating a cru that has set new standards for the Rosso category. La Caduta is not just a geographical name, but a statement: this wine proves that exceptional terroir can also produce wines of remarkable depth and complexity in the younger DOC category. The La Caduta vineyard stretches over 7.5 hectares in the western zone of Montalcino at an altitude of 300 metres – the highest site in the Caparzo portfolio. The terroir is characterised by slate-sandy soil with a loose structure and a high proportion of skeleton, which is fundamentally different from the other Caparzo sites. This geological peculiarity, combined with the exposed southern exposure, creates a unique microclimate that lends the Sangiovese a special minerality and freshness that would be intensified in classic Brunello maturation.

Since 1977, every Castellare label has featured a different bird – a tribute to the biodiversity of the Tuscan vineyards and a symbol of Paolo Panerai's vision to preserve authentic Chianti Classico. The estate consistently avoids international grape varieties and relies exclusively on Tuscan tradition: 95% Sangioveto, the fine local Sangiovese clone, and 5% Canaiolo form the classic blend of Italy's most famous red wine. The grapes grow on limestone soils at an altitude of between 350 and 400 metres in Castellina in Chianti, where they develop their characteristic elegance. Following vinification, the wine is aged for seven months in French barriques.

In the heart of Chianti Classico, where the hills of Castellina in Chianti, Castelnuovo Berardenga and Radda in Chianti meet, lies the historic Castello di Fonterutoli estate. Owned by the Marchesi Mazzei family since 1435, this Chianti Classico epitomises a centuries-old winemaking tradition. The grapes come from 114 individually managed plots at altitudes ranging from 220 to 570 metres, each with its own microclimate and terroir. Composed mainly of Sangiovese, complemented by small proportions of Malvasia Nera and Colorino, each plot is vinified and aged separately to preserve the exceptional diversity of aromas and complexity.

Monsanto's Chianti Classico Annata is made from the estate's youngest vines and combines immediate drinkability with the depth that the soil at Monsanto imparts to all its wines. 90% Sangiovese, complemented by 5% each of Canaiolo and Colorino, comes from those plots that have proved particularly suitable for ageing in large casks. Fermentation takes place in temperature-controlled, truncated-cone-shaped steel tanks, accompanied by délestage and pumping over for 18 to 20 days. This is followed by around one year's ageing in large 50-hectolitre oak barrels, rounded off by three months' bottle ageing.

In the hills between Macerata and Ancona, Bisci's red wines are made from the modest 1.5 hectares of Sangiovese and Merlot that have complemented the portfolio of the legendary Verdicchio specialists since the very beginning. The Villa Castiglioni 2019 combines 80% Sangiovese with 20% Merlot in a sophisticated cuvée that expresses the warm terroir of the Marche region. After manual harvesting, the wine is macerated for 15 days in stainless steel tanks at a controlled temperature with daily pumping over, followed by twelve months of ageing partly in oak barrels and partly in steel.

Felsina's single-varietal Sangiovese wines have been produced on the south-eastern edge of the Chianti Classico region since 1967. The vineyards, facing south-west, stretch across well-ventilated slopes at altitudes of between 320 and 420 metres on geologically diverse soils comprising quartz-rich sandstone, calcareous Alberese and clay. Following hand-picking in the first three weeks of October, temperature-controlled fermentation takes place at 28–30°C with intensive maceration in stainless steel tanks for 12–15 days. Ageing lasts twelve months, predominantly in traditional medium-sized Slavonian oak barrels, supplemented by a small proportion of used barriques. 

There are wineries that you don't find through advertising, but through word of mouth from people who know exactly what they are talking about. Sesta di Sopra is one of them. Ettore Spina was a banker in Turin for more than forty years before he bought an abandoned farmstead south of Montalcino in the 1980s and replanted it – not out of calculation, but out of conviction. Today, he and his family cultivate 2.5 hectares of Sangiovese at an altitude of 350 metres near Castelnuovo dell'Abate: calcareous marl, biodynamic cultivation, hand-picking and an annual production that fits into a single large barrel. Ian d'Agata has no hesitation in calling this vineyard one of the best Montalcinos in the world.

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.

In 1872, Bettino Ricasoli wrote down his famous formula – the blueprint of what Chianti Classico should be: Sangiovese as the heart, structure as the backbone, terroir as the argument. The fact that his descendants have named this wine after him is not nostalgia. It is a commitment. Brolio Bettino is a single-varietal Sangiovese – and that is intentional. No blending, no corrective. The grapes grow on five geological formations: Sandstone, Galestro, Alberese, marine sediments and old river terraces – a terroir mosaic that combines depth and complexity in one glass. Fermentation in small stainless steel tanks, 18 months of ageing in large barrels: classic, without compromise. The 2022 vintage was capricious – mild winter, dry spring, a hailstorm in July, but it ended on a mild note.

44 hectares, six parcels and one goal: to express Sangiovese Grosso as precisely as possible in a Rosso di Montalcino. Altesino extends over the eastern hills of the municipality – altesino, Macina, Pianezzine, Castelnuovo dell'Abate, Cerbaia and the legendary Montosoli, the first cru in the history of Brunello. The Rosso di Montalcino comes from the younger vines of these parcels – the same grape variety, the same terroir, an earlier moment in the life of the vine. 100% Sangiovese Grosso, the Brunello clone that has been cultivated here for decades. Fermentation in steel at a controlled temperature, then 6 to 8 months maturation in large Slavonian oak barrels of various ages – no barrique, no wood pressure, but that gentle structure that carries the Sangiovese without masking it. Three months in the bottle before release.

In 1890, Monica Raspi's great-grandfather bought the Riccieri kiln and turned it into a farm. Her parents, Enzo and Inge – a German woman with a Tuscan accent – restored two old vineyards in 1982. In 2007, Monica Raspi, a vet, closed her practice and took over the estate. Six hectares of vines lie opposite the farm; the two plots used for this wine face east, growing on calcareous marl at an altitude of up to 360 metres. The vines are cultivated organically, with grass, clover and barley growing between the rows. The grapes – 98% Sangiovese and 2% Colorino – are harvested by hand and ferment on the skins for 15 days. This is followed by eight months in large Slavonian oak barrels and six to eight months in concrete tanks.

In 1985, estate manager Giuseppe Bianchini inherited this estate in Castelnuovo dell'Abate from the childless Countess Elda Ciacci Piccolomini. His dream: to produce great Brunello. Today, his children Paolo and Lucia run the estate, which comprises 55 hectares of vines overlooking the Abbey of Sant'Antimo. Their Rosso di Montalcino comes from the 'Fonte' vineyard. 100% Sangiovese, aged in Slavonian oak. Bright ruby red in colour, with aromas of raspberry and wild strawberry on the nose; on the palate, it is medium-bodied with fine tannins and lively acidity. It embodies the estate's elegance without the need for ageing, and is a Rosso that allows one to experience Piccolomini's greatness even when young. SUPERIORE.DE

Forcole is produced in a surprisingly small quantity for a Chianti Classico - just 15,000 bottles. The bouquet begins with a slender texture and aromas of wild berries, sour cherries, pressed violets and sweet earth. Supple, generous and inviting on the palate, it captures all the natural intensity of the vintage. Its attractive silky tannins and the rather darker and crispy-cool Sangiovese flavour profile of the Panzano region make it a great soloist as well as food companion. SUPERIORE.DE

With this exceptional Chianti Classico Riserva, the Mazzei family pays tribute to their famous ancestor, Ser Lapo, in whose writings the name "Chianti" is first mentioned. The upper part of the label features a faithful reproduction of one of his writings (dating from 1398) in beautiful calligraphy. "Do not worry about the cost of this wine, even though it was expensive: its quality will more than make up for it."

What makes Alberto Passeri's Rosso di Montalcino so special? He is not one to compromise. The grapes come from the same plots as the great Brunello, from the historic vineyards of Canalicchio in the cooler north and the warmer slopes of Castelnuovo dell'Abate in the south. This dual origin is the secret: the elegance and finesse of the north blend with the power and ripeness of the south. Whilst other producers bottle their Rosso after just a few months, La Gerla allows it a full two years' maturation: six months in stainless-steel tanks, twelve months in large Slavonian oak barrels, and a further six months in the bottle. This patience pays off.

Watch out, or even better - don't be afraid of the wolf: Attenti al Lupo is the exciting result of a new project by Podere le Ripi, which is specifically exploring new possibilities in the vineyard and cellar to find solutions to climate change, which is now putting all farmers and winegrowers to the test.

It is not just any wine that is set aside for the Frescobaldi family's newborns: Nipozzano Vecchie Viti is part of a small, family-exclusive selection traditionally set aside for the youngest members of the family, made from the estate's oldest vines, whose roots dig deep into the soil of Nipozzano. These old vineyards, planted with Sangiovese and traditional companion varieties, are situated high above the Arno Valley in Chianti Rufina, where the altitude and the contrast between day and night lend the grapes exceptional concentration and freshness. Fermented naturally in concrete tanks, the wine is then aged for 24 months in wooden barrels before being bottled, allowing its flavours to come together.

Since 1141, the Ricasoli family has shaped the history of Chianti Classico – longer than any other winery in Italy. In 1872, Baron Bettino Ricasoli defined the legendary Chianti formula, which remains in force to this day. Rocca Guicciarda was once one of Barone most important feudal estates and today embodies the classic interpretation of this tradition-steeped appellation. The grapes for this Riserva come from vineyards situated on the five most representative soil types of Brolios, at altitudes ranging from 280 to 480 metres: Macigno del Chianti (sandstone), Scaglia Toscana (galestro), Monte Morello (alberese), as well as marine and fluvial deposits, create a complex mosaic of terroirs. 90% Sangiovese forms the backbone, complemented by 5% each of Merlot and Canaiolo. Following controlled fermentation in stainless steel tanks with 14 to 16 days' contact with the skins, the wine matures for 21 months in tonneaux and large casks. The result is a Chianti Classico of an intense ruby red colour with subtle garnet hues, whose bouquet combines ripe red fruits, raspberry, pomegranate and delicate spicy notes. On the palate, it displays its traditional character: juicy, with notes of red berries, fresh acidity and silky tannins – a versatile wine to accompany food, offering well-balanced drinkability. SUPERIORE.DE

Giovanni Neri founded the winery in Montalcino in 1971. What he built and his sons continue to run is one of the most precise houses in the appellation – known for its Brunelli, but also for the high standards that run through all its wines, regardless of the denominazione on the label. The IrRosso is Casanova di Neri's most accessible wine – a Toscana IGT that applies the house's craft to younger vines. Sangiovese from the Fiesole vineyard, right next to the estate, complemented by a small proportion of Cabernet Sauvignon and Petit Verdot from the southern Montalcino parcels. Hand-picked, hand-selected and optically sorted, spontaneous fermentation in open conical steel tanks, 13 days of maceration with regular pumping over.

In Montepulciano, they have called it that for centuries – the "noble plum". Prugnolo Gentile, an old Sangiovese biotype that does not develop this finesse anywhere else. When the Rivetti family came to Tuscany from Piedmont, they recognised immediately that this grape variety deserves to be called a pure variety. Thirty-year-old vines are rooted at an altitude of 250 metres in sandy soils whose marine sediments tell of the former ocean. What ends up in the glass surprises even connoisseurs: the tannin structure is reminiscent of Nebbiolo – a bridge between the two worlds of the Rivettis. 24 months in French oak give the wine time to explore this relationship. Plum and violets on the nose, then that silky delicacy on the palate that explains the name. Not a loud wine, but one that whispers – and therefore makes itself heard. Only 6,000 bottles, each one a document of Tuscan vineyard history. SUPERIORE.DE