Wines from Tuscany

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.

In the heart of Bolgheri, where Marilisa Allegrini and her late brother Walter realised their Tuscan dream in 2001, an old tradition is being revived. Cassiopea bears the name of the constellation that shines brightly over the 70-hectare estate of Poggio al Tesoro - a cosmic W for Walter or M for Marilisa, depending on the angle of view in the night sky of the Costa Toscana. This elegant Rosato comes from the prestigious Le Sondraie vineyard, which was once leased to Ornellaia and now forms the centrepiece of the Allegrini vision. The "soprastrada" vineyard, located to the east of the famous Strada Bolgherese, is considered the most valuable area of Bolgheri in terms of quality. Here, where the Seggio stream has transported minerals from the nearby hills for centuries, complex soils of sand, clay and pebbles with a high magnesium content create ideal conditions for both grape varieties.

Brilliant ruby red colour. Intense bouquet of small red berries, cherries and a violet-spice component. Warm and full flavours of forest fruits and cherries on the palate, flanked by a solid tannin structure. The finish is soft and long, medium-bodied and very elegant. SUPERIORE.DE

The Maremma was Etruscan country before it became wine country – and on the hill of Gavorrano, where the cellar building designed by Renzo Piano is cut into the landscape, excavations have brought to light wine remains from a past almost three thousand years old. What began back then, Rocca di Frassinello continues today: as a joint venture between Castellare di Castellina and the Domaines Barons de Rothschild-Lafite, with the aim of uniting the best of two wine worlds on a single estate. The Vermentino grows at an altitude of 90 metres in a natural wind tunnel along the old Via Aurelia – a constant sea breeze blows over the hills from the coast near Castiglione della Pescaia, keeping humidity and heat at bay. Vinification in steel tanks, six months maturation on the lees.

Sangiovese as rosato – in the Maremma, this is not an emergency solution, but a choice. The hills around Gavorrano, with their warm climate and constant sea breezes, give this grape variety a ripeness that is gentle rather than powerful. The short maceration period preserves exactly that: freshness, elegance and a colour as delicate as peach blossom. Vinified in steel tanks at a controlled temperature, two months in the bottle before release.

The Rosso di Montalcino from Caparzo embodies the philosophy of a house that has been one of the pioneers of modern Montalcino since 1970. Under the visionary leadership of Elisabetta Gnudi Angelini, wines are created here that perfectly express the terroir understanding of the various micro-locations. This Rosso is far more than just the "little brother" of the legendary Brunello – it is a wine of character in its own right, combining the youthful freshness of the Sangiovese grape with the complexity of different vineyards. The grapes come from three strategically selected vineyards that cover the entire spectrum of the Caparzo terroirs: In the north, the Caparzo site at an altitude of 220 metres, in the south Il Cassero at 270 metres and in the east San Piero-Caselle at 250 metres. This diversity of locations – from the warmer, early-ripening sites to the higher, cooler terroirs – enables the cellar team to create the optimum blend depending on the character of the vintage.

100% Sangiovese Grosso from the argilloso-sandy soils of the estate, interspersed with fossils, marl and limestone – the foundation on which the Brunello vines of Camigliano also stand. After 10 to 15 days of maceration and temperature-controlled fermentation in stainless steel, the wine matures for six months in large French and Slavonian oak barrels, followed by six months of rest in the bottle. The 2024 vintage benefited from a cool, rainy September, which gave the Sangiovese the necessary time for slow, complete phenolic maturation after a hot summer – the result is wines of unusual freshness and fine contours.

The name tells a story: Barco Reale means "royal enclosure" and refers to the historic Medici hunting reserve, which was established in 1626 – a ring of walls over 50 kilometres long surrounded the area where Sangiovese, Cabernet and Canaiolo thrive today. Barco Reale Rosso is the younger, more accessible version of Carmignano DOCG, was awarded its own DOC status in 1994 and epitomises the elegance of this small but important Tuscan appellation. Tenuta di Capezzana has been run by the Contini Bonacossi family for five generations and represents over seventy per cent of the entire Carmignano production. The first documented mention of Capezzana dates back to 804, and as early as the 16th century, Caterina de' Medici had Cabernet cuttings brought to Carmignano from Bordeaux – centuries before the Super Tuscans discovered this idea for themselves. The winery has been certified organic since 2009.

Il Bianco is Brancaia's fresh white wine made from 100% Sauvignon Blanc – grown on loamy soils around Castellina in Chianti, at an altitude of 230–400 metres above sea level with south to south-west exposure. The cool hill winds and the day/night temperature gradient keep the profile clear and fragrant. Pale straw yellow in colour with a greenish tinge. Juicy citrus fruit, green apple and white peach on the nose, with a hint of sage and wet stone. Lean and precise on the palate, with lively, well-integrated acidity, a fine yeasty texture and a salty, mineral finish. Organic-certified, very clear Toscana Bianco with character: ideal with seafood, vegetable tempura or simply as an elegant aperitif. SUPERIORE.DE

Swiss precision meets Tuscan elegance in this characterful Supertuscan, which has embodied the Widmer family's DNA for over four decades. The name has a double meaning: three grape varieties and three terroirs, which Barbara Widmer combines with inimitable finesse to create a harmonious cuvée. This 70% Sangiovese composition comes from the vineyards of Castellina in Chianti, Radda in Chianti and Maremma, refined with 15% each of Merlot and Cabernet Sauvignon. The continental Chianti vineyards at an altitude of 230-400 metres with their clay and galestro-interspersed soils meet the Mediterranean Maremma terroir with its sandy clay soils, which give the wine its characteristic depth.

Federico Giuntini-Antinori runs the area's most traditional estate, whose family tree can be traced back to the 15th century. Rufina is the northernmost district in Chianti, where the vineyards grow around the Villa di Selvapiana and in the vineyards of San Martino a Quona, Pian de' Marroni and Cerbognole. Mainly Sangiovese with small additions of Canaiolo, Colorino and Malvasia Nera are harvested between the end of September and the beginning of October, partly by hand. Spontaneous fermentation takes place in steel tanks at 28-30°C with a 25-day maceration period. Maturation lasts 12 months in 25-litre French oak barrels and concrete vats.

Silìneo – a neologism born from the fusion of "sinuoso" (supple) and "lineo" (linear). The name epitomises what this wine is all about: elegance, suppleness, balance and harmony. It is the most classic wine from Fattoria del Cerro and has been the most successful for years. Silìneo is made from 90 per cent Sangiovese (locally called Prugnolo Gentile) and ten per cent Merlot and Colorino, from vineyards in Acquaviva di Montepulciano on soils of marine Pliocene origin with clay and silt between 250 and 400 metres above sea level. After manual harvesting, fermentation takes place with maceration at 24 to 28°C with daily overflow and délestage. The wine then matures for seven months in tonneaux, followed by eleven months in large Slavonian oak barrels.

Monti in Chianti, at the southern tip of the Chianti Classico, seven kilometres south of Gaiole. Marco Ricasoli-Firidolfi has been cultivating the same slopes here for generations – the family dates back to the Lombard era, and the winegrowing is no less ancient. The estate has been certified organic since 2010. The Rosato is made from the same Sangiovese vineyards that supply the fruit for the Chianti Classico and the Gran Selezione San Marcellino. Hand-picked, short maceration time of 40 to 50 minutes, must clarification at low temperature, around one month of fermentation in steel tanks, then three to four months sur lie. The result is not a light summer rosé, but a rosato with substance: lively acidity, salinity, fine minerality.

The classic from the heart of Chianti Classico: Brolio combines the excellent drinkability of a young Chianti Classico with a complex, complete structure. The vineyards grow on the historic Castello di Brolio between 280 and 480 metres above sea level on five representative soil types – from sandstone to galestro and marine sediments. Intense ruby red colour. Fresh, floral nose with notes of chinotto, violets and mimosa, leading to fruity nuances of black cherries and sweet mint. Velvety and complex on the palate with great harmony, elegant structure and a long, mineral final. A textbook Chianti Classico from a historic terroir. SUPERIORE.DE

Dark salmon pink colour. Strong berry nose, fresh on the palate, with authentic Sangiovese fruit and the unmistakable character of this exceptional wine. A highly respectable, stylish rosato that tastes of pure Tuscany with its bright acidity and is an excellent accompaniment to Mediterranean dishes. SUPERIORE.DE

A new day, a new vintage – and the first wine of the year to leave the winery each year. While the red wines are still slumbering in their barrels, "New Day" already brings the message of the new 2025 vintage: freshness, joie de vivre and anticipation of what is to come. 100% Sangiovese, harvested by hand and gently pressed. Fermentation takes place at a low temperature in stainless steel, followed by a few months of ageing on the fine lees.

Non Confunditur – "not to be confused": The family motto on the Argiano coat of arms is also the programme for this wine. Founded in 1580, the winery is one of the founding members of the Brunello consortium and has been cultivating its 60 hectares organically since 2018. The NC combines Cabernet Sauvignon, Merlot and Sangiovese from the estate's younger vines – a "Junior Super Tuscan", as cellar master Bernardino Sani calls it. Vinification in stainless steel and used barriques preserves the freshness of the fruit.

The same muse, a different dress. While the white Roxanne seduces with Vermentino, its red brother relies on Tuscan tradition: 90% Sangiovese, supplemented by 10% Ciliegiolo – the indigenous grape variety whose name means "little cherry" and whose character perfectly describes it. Hand-picked at the end of September, fermentation in stainless steel at a controlled temperature, ten days on the skins. Ageing takes place mainly in steel, with only a small proportion maturing in wood – enough to provide structure without overpowering the fruit.

Rosso di Montepulciano Prugnolo is lively and fresh with a burst of wild strawberries, lavender and violets. It is juicy and fruit-driven, with plenty of tart raspberry and sweet herbs enlivened by zesty acidity. Leaves the palate with primary concentration and spice, while finishing gently tannic and refined. This is a fantastic achievement and a great introduction to the Boscarelli style. SUPERIORE.DE

The owner of Selvapiana, Francesco Giuntini, and the owner of the Petrognano winery, Cecilia Galeotti Ottieri, have been friends for a long time. 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).