Sangiovese

Barbara Widmer's Chianti Classico emphasises clarity and origin: 100% Sangiovese from plots in Castellina and Radda (230–400 metres), on limestone and clay soils with south to south-west exposure. Fermented in stainless steel tanks, followed by around twelve months in stainless steel and cement on the fine lees – deliberately without the use of wood to allow the grape variety to speak purely and precisely. Bright ruby red in colour with a cherry-red core. Juicy cherry, redcurrant and violet on the nose, with a hint of herbs and wet stone. Straightforward and animating on the palate: fresh, finely chiselled acidity, taut, young tannins and a salty, minerally finish that gives length. A classic, straightforward Chianti Classico with elegant tension, clear fruit, cool contours and a very nice drinking flow. SUPERIORE.DE

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 in stainless steel and concrete tanks on the fine lees – 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

In the western heart of Chianti Classico, between Florence and Siena, lie the four historic vineyards of Castello di Monsanto: Il Poggio, Scanni, Il Mulino and Il Salcio. On 72 hectares between 280 and 320 metres above sea level, surrounded by a Mediterranean biotope of cypresses, junipers, brooms and strawberry trees, predominantly Sangiovese vines thrive on the characteristic Galestro soils – the slate-like rock that gives the wines depth and powerful characteristics. The Bianchi family has consistently favoured the quality of Sangiovese for over 60 years and created the first Chianti Classico cru in 1962 with Il Poggio. The Annata is made from a selection of grapes from the younger vineyards, which are particularly suitable for ageing in large Slavonian oak barrels. 90% Sangiovese is complemented by 10% Canaiolo and Colorino – a classic blend that combines freshness and accessibility with the characteristic depth of the Monsanto terroir.

Since 1977, a different bird has adorned every Castellare label – a tribute to the biodiversity of the Tuscan vineyards and a symbol of Paolo Panerai's vision of preserving the authentic Chianti Classico. The estate consistently eschews international grape varieties in favour of Tuscan tradition: 95% Sangioveto, the noble local Sangiovese clone, and 5% Canaiolo form the classic formula of Italy's most famous red wine. The grapes grow on chalky soils between 350 and 400 metres above sea level in Castellina in Chianti, where they develop their typical elegance. After vinification, the wine matures for seven months in French barriques.

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.

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 represents the epitome of a centuries-old winemaking tradition. The grapes come from 114 individually cultivated plots between 220 and 570 metres above sea level, each with its own microclimate and terroir. Composed mainly of Sangiovese, supplemented by small proportions of Malvasia Nera and Colorino, each parcel is vinified and matured separately in order to preserve the extraordinary diversity of flavours and complexity.

Felsina's single-varietal Sangiovese wines have been produced on the south-eastern edge of the Chianti Classico since 1967. The vineyards face south-west on ventilated slopes between 320 and 420 metres above sea level on geologically heterogeneous soils of quartz-rich sandstone, calcareous Alberese and clay. After hand-picking in the first three weeks of October, temperature-controlled fermentation takes place between 28-30°C with intensive maceration in stainless steel tanks for 12-15 days. Ageing lasts twelve months, mainly in traditional Slavonian oak barrels of medium size, supplemented by a small proportion of used barriques.

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

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.

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.

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.

Salcheto's garnet-red sparkling Vino Nobile delights us with a classic blend of dusty black cherries, cedar shavings, worn leather and sour citrus notes. On the palate, there is plenty of present fruit, a soft texture and a cool note, with savoury red fruits and cedar spice accompanied by lively acidity. Fine, sweet mellowness on the long finish. An authentic and pleasantly elegant organic wine from the heart of the Montepulciano region that is ready to drink when young. SUPERIORE.DE

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 1985, estate manager Giuseppe Bianchini inherited this estate in Castelnuovo dell'Abate from the childless Countess Elda Ciacci Piccolomini. His dream: to make great Brunello. Today, his children Paolo and Lucia run the estate with 55 hectares of vines and a view of Sant'Antimo Abbey. Their Rosso di Montalcino comes from the "Fonte" vineyard. 100% Sangiovese, matured in Slavonian oak. Bright ruby red in colour, raspberry and wild strawberry on the nose, medium-bodied on the palate with fine tannins and lively acidity. The elegance of the house, without having to wait and a Rosso that makes Piccolomini's greatness tangible 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

Every year, Istine's Chianti Classico is one of the most racy and authentic representatives of its genre. Its weightlessness and at the same time precision make up a large part of its appeal. A finely knit bouquet of red berries, flowers, chalk and white pepper. Medium-bodied on the palate, its fine fruit, creamy tannins and plenty of personality come to light with further aeration. A red wine that takes hearts by storm with its lively, dancing and extremely fine nerve! SUPERIORE.DE

What makes Alberto Passeri's Rosso di Montalcino so special? He is a stranger 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 merges with the strength and maturity of the south. Where other producers bottle their Rosso after just a few months, La Gerla allows it to mature for a full two years: six months in steel tanks, twelve months in large Slavonian barrels and a further six months in the bottle. This patience pays off.

The Counts Bracci left their name and coat of arms to this estate: an armoured arm raising a sword. La Braccesca – the word alludes to braccia, the arm. When the Marchesi Antinori took over the estate in 1990, they brought it into the present without alienating it from its history. The first Vino Nobile from this estate was released in the same year – since then, La Braccesca has been one of the reliable addresses in the appellation. The Nobile di Montepulciano is made from Prugnolo Gentile – the local Sangiovese clone of Montepulciano – complemented by a small proportion of Merlot, which rounds off the wine without dominating it.

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.