Wines from Tuscany | Chianti

This exceptional rosé comes from the high altitudes of Gaiole in Chianti and epitomises the innovative power of the legendary Castello di Ama winery. The estate, run by Lorenza Sebasti and Marco Pallanti, has been producing rosé wines since 1982, but Purple Rosé has marked a turning point in Tuscan rosé vinification since 2017. The speciality of this wine lies in its revolutionary production method: the precious juice is extracted from the best Sangiovese must containers after around twelve hours of skin contact using the saignée process. While fermentation traditionally takes place in stainless steel tanks, Purple Rosé matures part of the must in second-use French barriques – an innovation that gives the Rosato exceptional longevity and complexity. The grapes thrive on the chalky, clayey soils between 460 and 525 metres above sea level, where the cooler microclimate shapes the characteristic finesse of Castello di Ama wines. The mild climate in this special location between Gaiole and Radda, which is fresher than the surrounding area, is responsible for the elegant acidity and delicate floral nuances.

The vines, which are over 50 years old, lie outside the Chianti Classico appellation and were planted by Fabrizio Bianchi back in the 1970s as a sort of "labour of love". Inspired by the great white wines of Burgundy, it was initially fermented exclusively in wooden barrels. Since 2000, however, the proportion of grapes fermented in oak has fallen steadily, so that today almost 70% of the grapes are fermented in stainless steel tanks, which lends the wine freshness and elegance. Delicate fruit, with barely perceptible oak. Fresh and of medium body on the palate; its Burgundian character, along with its lovely structure and length, gradually come to the fore. A refined and fruit-driven Chardonnay that wonderfully embodies both its grape variety and the terroir, whilst never seeming heavy or overbearing. SUPERIORE.DE

Brolio Riserva is the flagship wine of Italy's most historic winery – a wine that, year after year, bears the hallmark of the Ricasoli family whilst capturing the extraordinary diversity of the Brolio terroir. The 100% Sangiovese grapes are sourced from the estate's five distinctive soil types, situated at altitudes of between 280 and 480 metres – a mosaic of terroir comprising sandstone, galestro, alberese, marine and fluvial deposits, which lends the wine exceptional complexity. Following controlled fermentation in stainless-steel tanks with 12 to 16 days' contact with the skins, the wine matures for 18 months in first- and second-use tonneaux before spending a further three months ageing in the bottle.

The rosé counterpart to Felsina's innovative spumante experiment: an exceptional blend of 50% Sangiovese, 30% Pinot Nero and 20% Chardonnay. The carefully selected grapes undergo an extended maceration period of 24–36 hours to extract their characteristic colour before being gently pressed. The temperature-controlled fermentation is complemented by a blend – a small selection of the finest wines from the previous harvest is added to the new wine. Following bottling in the spring with tirage, the wine undergoes 20–22 months of bottle ageing, disgorgement and at least three months of further bottle ageing.

The Mazzei family has been cultivating the hills around Fonterutoli near Castellina in Chianti since 1435. Almost 600 years of experience also flow into this olive oil. The olive groves are located on barren, stony soils with southern exposure at altitudes between 300 and 490 metres. Four classic varieties characterise the olive oil: Frantoio, Moraiolo, Leccino and Pendolino. The olives are harvested by hand and processed the same day in the company's own mill, in the complete absence of oxygen, in order to optimally preserve flavours and nutrients. Extra virgin olive oil with a lively green colour and golden reflections. Artichoke, green tomato and fresh herbs on the nose. Elegant and balanced on the palate, with a fine spiciness and a delicate bitter finish – characterised by an authentic Chianti Classico oil from the new harvest. SUPERIORE.DE

A Tuscan rarity of a special kind: Felsina's experimental Spumante from the unusual cuvée of 60% Sangiovese, 20% Pinot Nero and 20% Chardonnay. The grapes come from vineyards at an altitude of 300 metres in Castelnuovo Berardenga, characterised by mineral-rich soils on the southern edge of the Chianti Classico zone. After careful manual harvesting, the grapes are gently pressed and fermented at a controlled temperature. The assemblage is bottled in spring with the addition of sugar and yeasts for the Presa di Spuma. After 20-22 months of bottle fermentation, dégorgement and dosage follow, followed by at least three more months of bottle ageing.

"The authentic Vin Santo of Chianti Classico. Neither too dry nor too sweet" – this is how Castellare itself describes this wine, with a standard that knows no compromise. The grapes, predominantly Malvasia Bianca with a small proportion of Trebbiano, are not dried on reed mats, as is customary elsewhere, but are hung in ventilated rooms – a deliberate choice in favour of the stricter, more traditional variant of this centuries-old process. The wine is then aged in small caratelli barrels, whose yeast cultures are between twenty and thirty years old – a living legacy that imbues each new vintage with the accumulated complexity of decades of tradition. The vines are located near Castellina in Chianti, at an altitude of 350 to 400 metres.

What distinguishes a Riserva from an Annata? Time. Time to select the best Sangiovese grapes from the estate's twelve plots. Time for a 25-day vinification process that is conducted with the utmost respect for tradition. And time for at least 21 months in French oak barrels, followed by further bottle ageing before the wine leaves the estate.

This visionary wine hails from the legendary Conca d'Oro in Panzano and embodies Giampaolo Motta's radical break with the traditions of Chianti Classico. The Neapolitan, who lost his heart to the Tuscan countryside, took the bold step of declassifying his wine in 2002 – driven by a burning desire for absolute oenological freedom. The cuvée blends Sangiovese, Merlot and Cabernet Sauvignon into a Burgundian-Bordeaux dialogue that captures the mineral vigour of the Galestro and Alberese soils on south-west-facing slopes. Careful vinification in French barriques takes place for ten months "sur lie" with regular bâtonnage, allowing the wine to develop a wonderfully silky texture.

This exceptional rosé hails from the high-altitude vineyards of Gaiole in Chianti and embodies the innovative spirit of the legendary Castello di Ama estate. The estate, run by Lorenza Sebasti and Marco Pallanti, has been producing rosé wines since 1982, but Purple Rosé has marked a turning point in Tuscan rosé winemaking since 2017. What makes this wine so special is its revolutionary production method: after around twelve hours of skin contact, the precious juice is drawn off from the finest Sangiovese must tanks using the saignée method. Whilst fermentation traditionally takes place in stainless steel tanks, with Purple Rosé a portion of the must is aged in second-fill French barriques – an innovation that lends the rosé exceptional longevity and complexity. The grapes thrive on the calcareous-clay soils at altitudes of between 460 and 525 metres, where the cooler microclimate shapes the characteristic finesse of Castello di Ama wines. The mild climate in this special vineyard between Gaiole and Radda – which is, however, cooler than the surrounding area – ensures the wine’s elegant acidity and delicate floral nuances.

At first glance, it is the estate's base wine – but on closer inspection, it proves that Vecchie Terre di Montefili has no equal. In 1975, Roccaldo Acuti bought the neglected slopes above Panzano and planted pure Sangiovese, bucking the trend of those years. Since 2015, winemaker Serena Gusmeri has been running the 12.5-hectare estate on behalf of three American owners, guided by the motto: "Every vineyard is like a child of its own". The grapes grow at altitudes of between 480 and 550 metres on galestro, alberese, limestone and clay, which lend the Sangiovese freshness without detracting from its power. After hand-harvesting and spontaneous fermentation, it matures briefly on the skins, then in large wooden casks rather than in barriques.

Crognolo is a wonderfully balanced wine that offers the tangy freshness and acidity of Sangiovese, which is balanced and softened by the small proportion of Merlot. The wine smells of cherry, blackberry and plum. Its primary intensity is bright and cheerful. The juicy finish shows a nice density, extraction and well-integrated tannins. SUPERIORE.DE

The "Riserva" is the ageing category prescribed by the Chianti Classico production regulations, requiring a minimum of 24 months' total ageing, of which at least three months must be spent in the bottle. At Tenuta Perano near Gaiole, the historic heart of the appellation, the estate has also opted for 24 months in wooden barrels – a choice made by the estate rather than a requirement of the regulations – which gives the Sangiovese and Merlot their elegant, refined character. The vines grow at an altitude of 500 metres, in a natural south-west-facing amphitheatre whose microclimate bestows upon the grapes exceptional ripeness and freshness in equal measure. Selected by hand, the wine ferments in temperature-controlled stainless-steel tanks with frequent pumping over of the cap to ensure complete phenolic extraction, before undergoing 24 months' ageing in wooden barrels followed by a further period in the bottle.

Light, dense ruby colour. A cool Cabernet profile with blue fruit on the nose: Blackberry, blueberry, blackcurrant, plus cedar wood, graphite, laurel and a hint of juniper. Medium to full-bodied on the palate, yet polished: juicy, dark fruit, very fine-grained, ripe tannins and a lively acidity that benefits from the constant coastal wind and the day/night temperature gradient. The spice remains elegantly in the background, the wood is perfectly integrated and supports the texture without masking the freshness. Long, straightforward finish with a salty, mineral flavour. The 2023 shows the sunny side of the Tuscan coast with balance instead of vigour: a precise, modern Maremma Cabernet – accessible in its youth, with reserves for several years. Ideal with grilled beef, lamb chops, savoury mushroom dishes or mature pecorino. SUPERIORE.DE

One name is making a name for itself: Vallenuova, previously the estate's entry-level Chianti, will become a Riserva with the 2023 vintage. The vineyard, which surrounds the estate like a natural amphitheatre, bears the name of the locality – still today Tolaini's official address in Castelnuovo Berardenga. What is changing is the ageing period: instead of ten months, the Riserva now matures for considerably longer in a trio of Tuscan, Slavonian and Austrian oak before spending a further few months in the bottle. The base is now also clearly defined: 100% Sangiovese from silty-clay soils with limestone and stones. Double selection – by hand in the vineyard, visually in the cellar – 20 days' maceration, temperature-controlled fermentation.

Bucine, Valdarno di Sopra – where the Arno meanders through rolling hills between Arezzo and Florence, the Fattoria Petrolo lies at an altitude of between 250 and 500 metres. In 1988, Lucia Bazzocchi Sanjust wanted a wine that would convey the true identity of this terroir: Petrolo's "Château", a tribute to the centuries-old Tuscan tradition of blending French grape varieties with Sangiovese. As early as 1834, Giorgio Perrin, an agronomist of Swiss origin and owner of Petrolo, reported in the *Giornale Agrario Toscano* as early as 1834 that it was common practice in Chianti to blend "uve francesi" with Sangiovese, not to alter the quality, but because the terroir takes precedence over the grape varieties.

Trebianco is a golden yellow "natural/orange wine" made from Chardonnay, Traminer, Sauvignon Blanc and Trebbiano and matured in clay barrels. The initially reductive bouquet has hints of sweet tobacco, nutmeg, leather, honey, orange peel and spicy herbs. Fresh on the palate with vibrant acidity. Note: The wine is unsulphurised, unfiltered and fascinatingly special. An oxidative note and lees in the wine do not represent a lack of quality. SUPERIORE.DE

1968 – three years before Sassicaia changed the world – san Felice created Vigorello: the first Chianti Classico wine produced without the white grape varieties that were mandatory at the time, made exclusively from red varieties. A quiet revolution that instilled in the estate a sense of what was possible, which continues to shape its identity to this day. An expression of this identity is the Vitiarium, a research project spanning over twenty years dedicated to the rediscovery and preservation of indigenous Tuscan grape varieties. One of these is the Pugnitello: its name means ‘little fist’, referring to the compact, fist-shaped bunches. Almost extinct, preserved by San Felice, it is now an integral part of the Borgo. Sangiovese and Pugnitello, grown on medium-heavy calcareous-marly soils near the medieval Borgo, are vinified separately in stainless steel and only come together during ageing: twelve months in large Slavonian oak barrels.

In 1966, when the Italian wine industry was at a crossroads, Domenico Poggiali took a bold step and acquired the then-neglected estates of Castelnuovo Berardenga. Subsequently, and right up to the present day, this adventure has been turned into a legend by his son-in-law, Giuseppe Mazzocolin, a professor of humanities and friend of Luigi Veronelli. Together with the young OenologistFranco Bernabei, they created the first Berardenga in 1967 – a Sangiovese that embodies the true essence of south-eastern Chianti Classico. The vineyards stretch across the geologically diverse terraces at altitudes between 320 and 420 metres, where quartz-rich sandstone and calcareous Alberese in the higher elevations meet sandstone and loam as one descends towards the Crete Senesi. This "Terra di Confine" – the borderland between Chianti Classico and the Colli Senesi – shapes its unmistakable character.

As early as 1855, a grape variety unrivalled in Tuscany was planted at Castello Pomino, high up in the Florentine hills: Pinot Noir, introduced by Leonia, Lamberto Frescobaldi's great-great-grandmother, who, with her courage in embracing French grape varieties, laid the foundation for one of the estate's most distinctive wines. To this day, this single-varietal Pinot Noir stands as a testament to her pioneering spirit. The vines grow in cool, water-retaining soils at an altitude that ensures cool nights during the Tuscan summer and preserves the Burgundy grape's freshness right up to harvest.Fermented in wooden vats with careful punching down during the maceration period, the wine undergoes malolactic fermentation before maturing for twelve months in French barriques.

Exciting, balsamic, white cuvée from Vermentino, Trebbiano and Malvasia - with a handful of Traminer and Riesling. Initially reductive on the nose, then dark yellow fruit, some smoke. Very direct, straightforward and grippingly mineral on the palate, with crisp acidity, citrus zest and fine juicy yellow fruit. Lingers on the palate for a long time and, with its race and alpine freshness, makes you briefly forget that this linear and very concise white wine comes from Tuscany. SUPERIORE.DE

This exceptional Cabernet is dedicated to one of the Mazzei family's most illustrious ancestors: Philip Mazzei (1730–1816), a visionary thinker, American patriot and wine-growing pioneer who, together with Thomas Jefferson, laid the foundations for wine-growing in Virginia. As a close friend of Jefferson's, Mazzei inspired the famous doctrine "All men are created equal" in the American Declaration of Independence. Philip embodies the quintessence of Tuscany from two renowned estates: Cabernet Sauvignon from Castello di Fonterutoli in Chianti Classico and from Tenuta Belguardo in the Maremma. This unique fusion of different terroirs creates aromatic complexity and depth – the limestone soils of Fonterutoli lend minerality and elegance, whilst the sandstone soils of the Maremma contribute structure and power.

This exceptional Chianti Classico comes from the golden basin of the Conca d'Oro near Panzano and bears the pioneering achievements of the di Napoli family. As early as 1975, Alceo di Napoli was one of the first in the Chianti region to venture into planting Cabernet Sauvignon – a vision that was to revolutionise the traditional Sangiovese profile and is now part of Castello dei Rampolla's DNA. The grapes thrive on 42 hectares of limestone-rich soil at an altitude of around 360 metres, where Sangiovese (90%) blends with small proportions of Cabernet Sauvignon and Merlot to create a harmonious cuvée. The estate has consistently followed biodynamic principles since 1994 – long before they became a trend. The vineyards are home to a living ecosystem: flowers and herbs grow unhindered between the rows of vines, naturally oxygenated water nourishes the vines, and only copper, sulphur and bee propolis are used to protect the vines.