Wines from Tuscany | Chianti

Capezzana's Trebbiano blossoms in the glass with a sweet floral bouquet of crushed yellow apples, peaches, aniseed, sweet sage and dusty stone. It is round and supple, with a depth of ripe white stone fruit perfectly contrasted by salty minerals and a hint of spice. The fresh acidity provides a nice balance. The finish is long, classically dry and youthfully tense. Already wonderful today, but still needs further bottle ageing to fully develop. SUPERIORE.DE

This successful blend of Merlot Cabernet Sauvignon and Cabernet Franc opens with dark concentration and great density. Fornace offers impressive juiciness and rich flavours of red cherries, blackberries, spices and grilled herbs. Its full body, restrained acidity and silky tannins are perfectly balanced, with balsamic hints accompanying this attractive Supertuscan into a supple and long finish. SUPERIORE.DE

Wine has been produced here since 1051 – initially by monks, and since 1846 by the Stucchi Prinetti family, now in its seventh generation. Badia a Coltibuono, the "Abbey of the Good Harvest", was the first leading winery in Chianti to convert entirely to organic viticulture. The Riserva is made from massalblend of Sangiovese and historic complementary varieties such as Canaiolo and Ciliegiolo, grown on the highest hills near Gaiole. Spontaneous fermentation with wild yeasts, three weeks' maceration, followed by 24 months in French and Austrian oak barrels. The 2021 vintage benefited from a cool year with late frosts – lower yields, but concentrated quality.

It had disappeared for many years, but customers never forgot it: the Agretto di Montevertine, that special vinegar that the great protagonists of Italian cuisine loved. The longing remained, and a few years ago Martino Manetti found the right solution – the Acetaia Castelli in Rio Saliceto, a small village between Reggio Emilia and Modena, where the tradition of Aceto Balsamico is at home. The new Agretto has nothing in common with the old one, apart from the name and the philosophy. It is made from cooked must of Sangiovese grapes from the Montevertine vineyards and is a deep dark red colour instead of the amber yellow of its predecessor. The flavour retains the characteristics of a sweet and sour condiment, but with acidity setting the tone – clear, present, never overpowering. A balsamic condimento from Radda in Chianti, matured in Emilia-Romagna, characterised by a spirit of uncompromising quality: just as you would expect from Montevertine. SUPERIORE.DE

The Via Francigena was the great pilgrimage route of the Middle Ages, running from Canterbury to Rome. It passed through San Gimignano, and those travelling along it would also stop to rest at the small Romanesque Pieve di San Donato – a church around which a medieval village had once gathered, before time and history caused it to disperse. The church remained. And at some point, the brothers Giampiero and Stefano, together with their father Mario, bought this Pieve and the surrounding land. They set up their first cellar in the old sacristy.

In 1090, while Leif Erikson was discovering America and the first universities in Europe were being established, two friends of Abbot Rolando paid "two capons, three loaves of bread and six silver denarii from Lucca" for the annual lease of a vineyard in the divine valley of Dievole. Nine hundred (Novecento) years later, in 1990, this wine was created as a reminiscence of the incredible journey through the centuries. The grapes thrive between 300 and 420 metres above sea level on stony soils of marl, limestone and galestro. The vines, which are on average 15 years old and cultivated organically as in the early days of this domain, undergo a 14-day spontaneous fermentation with wild yeasts in cement vats before maturing for 18 months in large, unroasted French Allier oak barrels.

It was Luigi Veronelli, the Italian wine revolutionary of the 60s and 70s, who convinced Francesco Giuntini that exceptional single vineyards deserve their own voice. Of all the old Poderi from the Mezzadria period, Bucerchiale has always been the best – a south-west facing amphitheatre in the cooler heights of Rufina, where Tuscany approaches the last foothills of the Apennines. Francesco took the plunge in 1979. While the law still stipulated Trebbiano in every Chianti and the wine world favoured quantity, he produced defiant resistance from pure Sangiovese. A 100 per cent Sangiovese from a single vineyard – a revolutionary act at the time that marked the beginning of the Tuscan Renaissance. In 2022, Vigneto Bucerchiale celebrates its 43rd year and embodies a perfect vision. Spontaneous fermentation in steel tanks at 30-32°C with 30 days of maceration allows every nuance of the terroir to unfold before the wine matures 50 per cent in French oak barrels of 25 hl and 50 per cent in barriques – only 15 per cent of which is new.

The organically certified Sangiovese grapes for this Chianti Classico are grown in the legendary Conca d'Oro south of Panzano, that amphitheatrical Golden Valley with its unique microclimate of warm days and cool nights. Giovanni Manetti, president of the Consorzio Chianti Classico, vinifies exclusively hand-picked grapes in stainless steel tanks with indigenous yeasts on the chalky Galestro soils of his 170-hectare Tenuta. After three weeks of maceration, the wine matures for 18 months in French oak barrels of various sizes.

A wine of great personality that embodies the entire philosophy of Poggio Bonelli. Poggiassai is the Supertuscan of the house – a modern interpretation of Tuscan winemaking that masterfully combines tradition and innovation. It demonstrates the expertise of a winery that has been honoured over the centuries by the most important noble families in Siena. The vineyards are situated at an altitude of 250 metres in the hills around Castelnuovo Berardenga with a perfect south-west exposure. The carefully hand-picked grapes thrive in ideal conditions on these special soils, where sandy subsoils ensure optimum drainage. Strict selection limits the yield to just 50 centners per hectare - a commitment to uncompromising quality.

High above San Casciano dei Bagni, at an altitude of 650 metres, where Carlo Franchetti once discovered a forgotten Pinot Noir vineyard and began his Sancaba project, Grechetto now also grows – an indigenous Tuscan grape variety that develops a surprising complexity here in the cooler microclimate. Carlo, the cousin of the late Andrea Franchetti, is pursuing his vision with Sancaba Bianco: to create elegant, broodingwhite wines that express the terroir just as precisely as his celebrated Pinot Nero. Grechetto is an underestimated grape variety, but in the perfect terroir, vinified with the right flair, it produces wines of impressive structure and freshness.

A white rarity from the heart of Chianti Classico: Il Bianco is a remarkable exception in a terroir dominated by red wine. The white grape varieties of this exceptional cuvée have thrived for over 45 years on the historic dry-stone terraces of Castellina in Chianti, which were declared a UNESCO World Heritage Site in 2019. The blend of 60 per cent Procanico (a local Trebbiano clone), 30 per cent Viognier and 10 per cent Malvasia Bianca embodies the visionary signature of the Swiss Bär-Bettschart family.

With his Sancaba, Carlo Franchetti has proven that Tuscany has great Pinot Noir terroir – cool, mineral, Burgundian in elegance. But great Pinot Nero requires patience and a high price. With Petit Sancaba, Carlo created the little brother in 2022: an accessible, fairly priced entry into his Pinot world, vinified from the youngest vines of the vineyard planted in 2018 and from the second selection of the older plots. 25 per cent whole-cluster fermentation gives the wine structure and complexity, while ageing partly in concrete and partly in used tonneaux preserves the clarity of the fruit.

A white rarity from the heart of Chianti Classico: Il Bianco 30 anni by Gagliole is a remarkable exception in a terroir dominated by red wine. The white grape varieties of this exceptional cuvée have thrived for over 45 years on the historic dry-stone terraces of Castellina in Chianti, which were declared a UNESCO World Heritage Site in 2019. The blend of 60 per cent Procanico (a local Trebbiano clone), 30 per cent Viognier and 10 per cent Malvasia Bianca embodies the visionary signature of the Swiss Bär-Bettschart family. These grapes ripen particularly slowly on the Galestro-rich soils at an altitude of 420 metres, between fragrant roses and centuries-old olive trees – they are among the last to be harvested and develop exceptionally thick skins, which give the wine its intense flavour. Vinification is carried out separately for each grape variety: Procanico and Malvasia mature for seven months sur lies in French oak barrels, while the Viognier retains its fresh fruitiness in steel tanks. After blending, a further three months of ageing in the bottle follows in a climate-controlled cellar.

A wine that breaks all conventions. Tramonto d'Oca (Goose Dawn) is Poggio Bonelli's most extraordinary creation and at the same time an oenological venture of rare audacity. As one of the few single-varietal Petit Verdot wines in Italy, it embodies the courage to innovate that characterised the historic noble families of Castelnuovo Berardenga. Petit Verdot, the mysterious "little green grape variety" from the French south-west, has found a new home in the warm, sun-kissed hills of southern Tuscany. Here, at an altitude of 280 metres with perfect southern exposure, this late-ripening, capricious variety thrives under ideal conditions. The strictly limited yield of just 50 centners per hectare and meticulous hand-picking guarantee grapes of exceptional concentration and ripeness.

While the Chianti Classico Ruspoli Annata shows the accessible, fresh side of Lilliano, the Riserva reveals the depth and maturity that lie dormant in the estate's best parcels. Selected only in outstanding years and from the Tenuta's best vineyards, it represents the potential of the Sangiovese grape on the chalky Alberese soils of Castellina in Chianti. The 2020 vintage is considered exceptional in Tuscany: balanced temperatures, moderate rainfall and a long, warm autumn allowed the grapes to ripen perfectly. The cuvée of 95 per cent Sangiovese and five per cent Merlot is fermented in small stainless steel and cement tanks after selective hand-picking before the wine matures for 14 to 15 months in large French oak barrels – a conscious decision in favour of traditional ageing, which gives the Sangiovese structure without dominating it. A further six months of bottle ageing round off the development.

Cellole Gran Selezione impresses with its usual elegance and sophistication. Its masterfully balanced flavour profile of wild berry and blackberry with cassis, blueberry and candied rose is fantastic. On closer inspection, the wine reveals orange peel, rosemary and iron ore. It is a silky and elegant wine with some firm tannin, lots of bright fruit and a hint of crisp acidity. Undoubtedly a great wine with great potential! SUPERIORE.DE

Carmignano is Italy's best-kept secret: a DOCG of just 110 hectares – smaller than some Bordeaux châteaux. It was here, just outside Florence, that Caterina de' Medici brought Cabernet vines from France in the 16th century. While the rest of Tuscany invented the Super Tuscans centuries later, Carmignano had long since reached its goal. Il Sasso comes from the cru of the same name in Santa Cristina a Mezzana: two and a half hectares, thirty-year-old vines, clay and galestro at an altitude of 250 metres. Seventy per cent Sangiovese, plus Cabernet Sauvignon, Merlot and a touch of Cabernet Franc – the classic Carmignano formula in Silvia Vannucci's signature style. Fermented with natural yeasts, almost three weeks on the skins, then twelve months in used French barriques – no new wood, nothing should distract from the terroir. Bottled unfiltered and matured in the bottle for a further six months.

A commitment, not a compromise: whilst other Chianti producers have long since turned to international grape varieties, Castellare di Castellina remains true to the authentic formula. No Cabernet, no Merlot – just Sangioveto and Canaiolo, as tradition dictates. The grapes for this Riserva ripen in a natural amphitheatre near Castellina, on limestone and galestro at an altitude of between 350 and 400 metres. Fifteen months in French oak, followed by a further fifteen in the bottle – enough time to develop character without obscuring the wine's origins.

A small part of the olive groves around Podere Albereto is reserved exclusively for the production of this very special oil, which is only bottled in very limited quantities (5,000 bottles). The colour of Albereto extra virgin olive oil is an intense emerald green. It has an intense, herbaceous fragrance with notes of asparagus and aromatic herbs such as tarragon and sage. The flavour is intense and strong with a characteristic aftertaste reminiscent of the vegetables perceived by the nose. SUPERIORE.DE

What Felsina has achieved with Sangiovese in Chianti Classico has been transferred to the olive grove since 2002: uncompromising quality, respect for the terroir, traceability from the harvest to the bottle. The idea behind this has a famous name: "Olio secondo Veronelli", named after Luigi Veronelli, the legendary wine critic and close friend of the estate, who elevated the connection between oil and origin to a philosophy. The olive groves extend over three areas of the 400-hectare estate: Fèlsina, Pagliarese and Boschi – each with its own microclimate and soils. Four varieties grow here: Leccino, Pendolino, Moraiolo and Raggiolo (also known as Correggiolo in Chianti). All four are combined for the cuvée – a reflection of the territory in an extra virgin. The olives are harvested by hand in October and November, when they are still green to purple and their polyphenol content is at its highest. They are pitted in the company's own mill – this method is called "denocciolato" and only the flesh is pressed, not the bitter stone. The result is an oil of remarkable purity.

Castellares dessert wine matures for five long years in chestnut wood caratelli, with just 3,500 bottles going on sale each year. Deep honey yellow in colour. The bouquet is reminiscent of wild porcini mushrooms, candied fruit with honey and caramel. Seductive and soft on the palate, the well-developed acidity not only ensures a wonderfully fresh drinking flow, but also gives this fine wine a great future. SUPERIORE.DE

A distinctive interpretation of Chianti Classico: a sparkling ruby colour with a pronounced garnet sheen. A very inviting bouquet of cherries and subtle notes of meadow herbs, with a hint of nuts. Medium-bodied on the palate, with wonderfully juicy fruit once again, a cool, mineral style, very finely structured and balanced, with lively vigour; it has a rather long finish and leaves you longing for the next glass. The perfect accompaniment to Italian dishes. SUPERIORE.DE

Bright ruby red colour. Warm, balsamic bouquet of black cherry, some plum and blackcurrant syrup, then firm, complex and spicy on the palate, the fruit beautifully present and with a wonderfully long finish with notes of leather and sweet tobacco. The well-structured tannins perfectly round off the overall picture of a serious red with personality and character. The 20/24-month ageing in French oak barrels (25-35 hl), followed by a further year in the bottle, enriches the aromatic complexity of the wine with a clear focus on balance and elegance. SUPERIORE.DE