Tuscany | Chianti

This cuvée, made from 85% Sangiovese and 15% other grape varieties, comes from the historic vineyards near Gaiole in Chianti. Vinification takes place in temperature-controlled stainless steel tanks, whilst traditional ageing methods preserve the typical Sangiovese freshness and the authentic Chianti character. Bright ruby red in the glass. The bouquet is characterised by dark fruit: black cherries and redcurrants, accompanied by elegant hints of violet and balsamic notes of liquorice and mint. On the palate, it is juicy and refreshing, with the characteristic playful acidity of Sangiovese, velvety spice and charming fruity notes that linger right through to the finish. An unpretentious yet refined Chianti of remarkable authenticity. SUPERIORE.DE

From the youngest vineyards of the 530-hectare Camigliano estate – where the tufa soils on the south-western slope of Montalcino give the Sangiovese particularly juicy fruit and fragrant flavour. 80% Sangiovese, supplemented by 20% Merlot for supple fullness. After gentle pressing, the wine ferments at a controlled temperature in stainless steel, then matures in large barrels and rests in the bottle for a few weeks before bottling. Vivid ruby red with garnet nuances, aromas of sour cherry, wild berries and a hint of liquorice, fruity and fresh on the palate, with soft tannins and animating length. SUPERIORE.DE

This approachable Rosso Toscana IGT hails from the higher elevations of Chianti Classico, situated around a 10th-century Romanesque parish church. The blend, sourced from the estate's own vineyards, skilfully combines the freshness and finesse of Sangiovese with the structure and smoothness of Merlot. Following separate vinification of the grape varieties, the wine is aged for ten months in French and American oak barrels.

The name says it all: "Cretum" refers to the Crete Senesi, those moon-like clay hills that stretch south of Siena. Poggio Bonelli lies on their threshold – in the extreme south of the Chianti Classico, where the vineyards of Castelnuovo Berardenga merge into the barren beauty of the Crete. Soils from the Pliocene, over five million years old, characterise the wines here: clay-rich tuff interspersed with sand. Chardonnay and Viognier come together in this terroir.

An uncomplicated Tuscan from the organically cultivated vineyards of Castello di Radda, which are south-facing on the hills behind the winery. The cuvée of 60% Merlot and 40% Sangiovese grows on clay-rich soils with a limestone content, which gives the wine its fruity and accessible character. After manual harvesting, the wine is vinified in temperature-controlled stainless steel tanks with a maceration period of around ten days. The wine is matured partly in steel and partly in tonneaux, with bottling taking place in the summer after the harvest.

Vigna di Pallino offers excellent value for money. Its bouquet displays the typical fruity and spicy notes, along with well-balanced acidity. On the palate, it is lively and vibrant; the primary flavours and the juicy, soft tannins harmonise beautifully, making this Sangiovese a wonderful accompaniment to medium-bodied Tuscan cuisine.  SUPERIORE.DE

Felsina's rare white wine from the heart of Chianti Classico. pep, made from 70% Trebbiano, 15% Chardonnay and 15% Sauvignon Bianco, thrives in south-west facing vineyards at an altitude of 350 metres. After manual harvesting, the wine is fermented and matured exclusively in stainless steel tanks. Straw yellow in colour with greenish reflections. Shows floral and fruity aromas on the nose. Light and very refreshing on the palate with a natural salinity. An extremely versatile white wine for everyday enjoyment – perfect as an aperitif or with tasty fish dishes such as fritto misto or baked fish. SUPERIORE.DE

Felsina's entry-level wine, made from 100% Sangiovese from the border between Chianti Classico and the Colli Senesi. The estate, acquired by Domenico Poggiali in 1966, is situated in Castelnuovo Berardenga on diverse soils comprising sandstone, marl and limestone. Following temperature-controlled fermentation in stainless steel, the wine is aged for twelve months in medium-sized Slovenian oak barrels. Ruby red with violet hues in the glass. On the nose, fruity aromas of wild berries and blackcurrant, complemented by pleasant spicy notes. On the palate, it is round and supple, with well-structured tannins and a delicate final of red fruits and vanilla. A classic Chianti from the Colli Senesi, perfect for everyday enjoyment with meat dishes. SUPERIORE.DE

Felsina's entry-level wine made from 100% Sangiovese from the border between Chianti Classico and the Colli Senesi. The vineyard, acquired by Domenico Poggiali in 1966, is located in Castelnuovo Berardenga on diverse soils of sandstone, marl and limestone. After temperature-controlled fermentation in stainless steel, the wine matures for twelve months in medium-sized Slovenian oak barrels. Ruby red in colour with violet hues in the glass. Fruity aromas of wild berries and berry bush on the nose, complemented by pleasant spicy notes. Round and supple on the palate with well-structured tannins and a delicate final of red fruit and vanilla. A classic Chianti from the Colli Senesi, perfect for everyday enjoyment with meat dishes. SUPERIORE.DE

Tenuta Il Palagio is located in the hills south of Florence, where Sting and Trudie Styler have been cultivating a 350-hectare estate dating back to the 16th century biodynamically since 1997. The Vermentino comes from eleven hectares of vineyards on the calcareous soils of the Chianti Colli Fiorentini – vinified under the aegis of Riccardo Cotarella. The grapes are harvested by hand at the end of September and fermented in stainless steel at low temperatures to preserve freshness and primary fruit.

Palmina Abbagnano was from Naples. Her husband, John Dunkley, was from England. Together, they bought one and a half hectares of land in Gaiole in Chianti in 1971 – from the monks of Badia a Coltibuono – and built Riecine into one of the most prestigious estates in Chianti Classico. Both have long since passed away, but Palmina’s name lives on in this Rosato, which has been part of the portfolio since 2014. The grapes are harvested 15 to 20 days earlier than those used for the estate’s great red wines – in order to maximise acidity. After careful selection in the vineyard and on the sorting table, they are pressed immediately and without contact with the must. What follows is the most unusual part: fermentation lasts around 40 days in unglazed Nomblot concrete tanks at 15°C – – far longer than for most rosés. This slow pace gives the wine a depth and complexity that rapid vinification processes can never achieve. This is followed by four months in concrete, spontaneous stabilisation and clarification.

Borrigiano – named after the inhabitants of the medieval village of Il Borro – marks a special chapter in the history of the Ferragamo family. As the estate's first wine under the prestigious Valdarno di Sopra DOC, it combines the tradition of an appellation that was recognised as one of the first four Tuscan wine regions by Cosimo III de' Medici back in 1716. This elegant cuvée of 70% Sangiovese and 30% Cabernet Sauvignon comes from organically cultivated vineyards between 300 and 500 metres above sea level in the Valdarno Valley. The unique soil composition – characterised by sandstone, clay and fossilised marine deposits from a prehistoric lake – gives the wine its characteristic minerality. Ten months of ageing in large wooden barrels preserves the lively fruit and creates a harmonious interplay between tradition and innovation.

"When We Dance" – sting's 1994 ballad is about a love that makes angels hide their wings. The eponymous Chianti is more down-to-earth, but no less seductive: a classic triad of Sangiovese, Canaiolo and Colorino, as Tuscany has known it for centuries. The biodynamically farmed grapes are harvested by hand and matured in stainless steel for six months – no wood, no distractions, just pure varietal expression.

Fuori Misura – beyond all measure. The name is no mere flourish. It is a description. This Rosato is not made in the same way as other rosés. It is not a by-product, nor the result of a separate decision. It is a saignée – a bleeding – from the very same fermentation vats in which the Chianti Classico, the Riserva Le Baròncole and the Percarlo are being produced at the same time. The must is drawn off 12 to 24 hours after crushing. To this are added 10% freshly pressed grapes, which macerate for up to 12 days. Sangiovese, Canaiolo – the very soul of the estate, seen in a different light.

The wines of La Badia have a clear style: clean and traditionally vinified, they are always a great pleasure. Intense ruby red, the bouquet has a burst of red-coloured fruit, pipe tobacco, cedar wood and sweet spices. The full-bodied flavour of Roberto Stucchi is wonderfully smooth, the acidity well balanced and the finish clean and long-lasting. SUPERIORE.DE

Wife of Alexander the Great, unrequited love of Cyrano de Bergerac – and, in 1978, the red lantern in Paris' red light district that inspired Sting to write one of the most iconic songs in rock history - that's Roxanne. The Bianco of the same name has a softer glow, but is no less seductive. 85% Vermentino forms the aromatic backbone, complemented by Chardonnay from the Maremma. Hand-picked between mid-August and early September, temperature-controlled fermentation in stainless steel, five months maturation on the fine lees.

In 1979, Sting sent a desperate message to the world with The Police – and landed a global hit. The red message in a bottle from Tuscany conveys a different message: that modern Tuscan red wine can combine tradition and cosmopolitanism. 70% Sangiovese forms the basis, supplemented by 15% each of Syrah and Merlot – a cuvée in the spirit of the Super Tuscans, but without their price ambitions. The grapes are harvested by hand, fermented for seven to eight days at a controlled temperature and matured for twelve months in French barriques.