Wines from Tuscany | Chianti

At dawn, a rosy glow lies over the Sangiovese vineyards to the east of the estate, which gave this wine its name. Il Borro has been officially certified organic since 2015, and the Rosato comes from these vineyards. The early-ripening grapes are harvested by hand into 10-kilo crates; the must remains on the skins for just one hour, fermentation takes place in stainless steel at 15 to 17 degrees, after which the wine rests in the tank for two months. The year 2025 begins mild and dry; the summer turns hot, but rain in September and October restores the water balance.

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

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.

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.

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.

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.

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.

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.

Shells in a vineyard? Not an uncommon sight in the Valdarno di Sopra. Where Chardonnay vines now take root at the foot of the Pratomagno, a lake once stretched out millions of years ago – the metamorphic soils are riddled with fossilised remnants of that era. The name "Lamelle" pays homage to these grooves in the fossilised shells, which lend the wine its unmistakable minerality. After being hand-harvested, the grapes are left to rest overnight at 5°C before being gently pressed. Vinification takes place exclusively in stainless steel at 16°C, followed by two months on the fine lees – that is all it takes to capture the freshness of this terroir.

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.

The owner of Selvapiana, Francesco Giuntini, and the owner of the Petrognano winery, Cecilia Galeotti Ottieri, have enjoyed a long friendship. Their small winery on the border between Tuscany and Emilia Romagna is located in the centre of the Pomino DOC, which was first mentioned in a document in 1716 and is one of the first four protected appellations in Tuscany (alongside Rufina Classico, Carmignano and Valdarno Superiore). For some years now, the two have been linked by the "Villa Petrognano" project, under which Selvapiana produces one of the most authentic and best Pomino Rosso wines in the region.

Pian di Nova embodies a carefully crafted blend of 75% Syrah and 25% Sangiovese, combining the international vigour of the Syrah grape with the lively fruitiness of Tuscan Sangiovese. It represents a new generation of Tuscan red wines that strike a harmonious balance between tradition and innovation. The hand-picked grapes come from organically farmed vineyards at the foot of Monte Pratomagno, where loamy-sandy soils at an altitude of 200 metres provide optimal drainage. After being cooled to 5°C overnight, the grape varieties are vinified separately: two days' cold maceration, ten days' controlled fermentation at 25–28°C, followed by a further 20 days' skin maceration. Six months' ageing in Allier oak barriques, one month in steel tanks and a further six months' bottle ageing complete this elegant blend.

A circular forest sits enthroned on the highest point of the vineyard, and inside it rests an Etruscan tomb – over 2,500 years old. Al Passo, "at the passage", is what they call this place, from where the view extends as far as the Torre del Mangia in Siena. Here, where past and present meet, the estate's most popular cuvée is created: equal parts Sangiovese, Merlot and Cabernet Sauvignon, grown on the silty-clayey limestone soils of Castelnuovo Berardenga. Double selection, 20 days on the skins, then 14 months in French oak – six of which on the fine lees, which gives the wine its silky texture.

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.

Since 1300, Tenuta Castiglioni has epitomised the Frescobaldi family's winemaking tradition, and as early as the 16th century, its wines were held in the highest regard: at the papal court in Rome as well as at the English court of Henry VIII. This Rosso carries that reputation into the present day as a modern blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Sangiovese. The grapes come from the same hills near Montespertoli where the family has been growing wine for centuries. Destemmed and fermented in temperature-controlled stainless-steel tanks with gentle, constant pumping over, the wine matures for twelve months in barriques, followed by a further two months in the bottle.

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

The Trebbiano and Malvasia Bianca grapes used to make this exceptional white wine come from the Casanova dell'Aia in Radda in Chianti, the first 0.2 ha plot with calcareous and loamy soil that the family purchased and planted in the 1980s, before replanting it in 2014. It matures on the fine lees, mostly in terracotta amphorae, with only a small proportion remaining in stainless steel tanks. Total production per vintage: 2,500 bottles.

The Trebbiano and Malvasia Bianca grapes used to make this exceptional white wine come from the Casanova dell'Aia in Radda in Chianti, the first 0.2 ha plot with calcareous and clay-rich soil that the family purchased and planted in the 1980s, before replanting it in 2014. It matures on the fine lees, mostly in terracotta amphorae, with only a small proportion remaining in stainless steel tanks. Total production per vintage: approx. 2,500 bottles.

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.

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.