Wines from Tuscany

Barbaspinosa comes from the hills around Poggio la Mozza – characterised by ferruginous clay soils that give the Sangiovese backbone and depth. The wine is aged for twelve months, partly in barriques and partly in large wooden barrels. Ruby red in colour with a slightly lighter rim. The bouquet smells of black cherry, plum, Maremma herbs, some tobacco and a hint of leather. Powerful but well-balanced on the palate, with ripe fruit, grippy tannins and fine spice. The vintage gives fullness, but remains surprisingly fresh thanks to the cool nights. A Sangiovese full of character with a Tuscan soul – down-to-earth, honest and with a distinctive expression of the Maremma. SUPERIORE.DE

Nipozzano Riserva is the most famous wine from the Frescobaldi estate of the same name in Chianti Rufina, high above the Arno Valley to the north-east of Florence. Sangiovese, blended with selected partner grape varieties, is destemmed and fermented spontaneously in temperature-controlled stainless steel tanks; malolactic fermentation also takes place in steel. At the end of the year, the wine is transferred to barriques for several months, after which it continues to mature in the bottle.

The name says it all: "Due lame" – two terraces – refers to the extreme range in altitude of the vineyards, which stretch from 420 to 655 metres. These are the highest-altitude Sangiovese vineyards in the whole of Tuscany, perched on the mineral-rich terraces that gave the village of Lamole its name. The soils, composed of ochre-coloured "Macigno Toscano" interspersed with galestro and alberese, lend the wine its characteristic sharpness and elegance. The estate, situated in the heart of Chianti Classico, has been part of the Santa Margherita Group (Herita Wines) since 1993 and vinifies its wines in the historic cellars of a castle dating from 1350. The grapes undergo visual sorting, ferment in stainless steel with 7–10 days' contact with the skins, and mature on the lees until late winter. A brief ageing period in large oak barrels rounds off the wine. 

In 1984, Rita Tua and Virgilio Bisti bought a dilapidated farmstead near Suvereto. No wine background, no generations of tradition – just a conviction: that the Colline Metallifere terroir can do more than it seemed at the time. The metal-rich, ferruginous clays of these hills between the Tyrrhenian Sea and the Apuan Alps bear a fingerprint that no other growing region in Tuscany can replicate: mineral, salty, with a depth reminiscent of both earth and sea. Tierre is Tua Rita's 100 per cent Merlot expression of this terroir – more accessible than the legendary Redigaffi, but with the same soils, the same hands, the same attitude.

Valeria and Luca Orsini have been among the most uncompromising pioneers of organic viticulture in Panzano since the early 1990s. Whilst other estates in the region focused on concentration, velvety richness and new oak barrels in the 2000s, the Orsinis remained true to the cool, skeletal Alberese soil – an approach that is reflected in every one of their wines. The name Sossópra, the Tuscan dialect word for "upside down", says it all. At Le Cinciole, Sangiovese usually reigns supreme.

Intense ruby red, complex bouquet with notes of black cherry, blueberry and plum, followed by coffee, liquorice and leather. Powerful and full-bodied on the palate, sweet in its tannic texture, infused with a lively freshness and with a beautiful fruit centre. Persistent on the palate with notes of liquorice and cocoa, giving the Rosso an elegant and full-bodied finish. SUPERIORE.DE

Pietra nera – black stone. This is the name of the introduction to the world of Piaggia, the small winery in Carmignano founded by Mauro Vannucci in the 1970s and now run by his daughter Silvia. Carmignano, the forgotten DOCG at the gates of Florence, where Cabernet has been permitted in blends since the Medici era – centuries before the Super Tuscans were invented. Pietranera shows this tradition in small format: 80% Sangiovese, 20% Cabernet Franc. Fermented with natural yeasts, eighteen to twenty days on the skins, then only three months in used barriques – just enough to smooth the edges, not enough to let the wood taste.

Le Ragnaies Troncone Rosso is a pure Sangiovese that interprets the fruit beautifully and in all its spiciness and red berry flavour. Notes of dried cherries and nutmeg in the glass, along with wild berries and redcurrants. The first sip is a warm potpourri of red fruits and a racy blend of piquant acidity, minerals and spices. The finish is long and grippy, but also delicious and fresh, with savoury berry and mineral notes and a slight tannic kick. On the finish, the pure fruit provides plenty of drinkability, freshness and savouriness. Very successful! SUPERIORE.DE

Poggio Landis Rosso di Montalcino is a fruit-forward, delightfully enjoyable red wine that is perfectly suited to pairing with food. It offers juicy freshness and spicy floral aromas with a hint of sage, followed on the palate by balanced, invigorating acidity and mild tannins. A delicious and vibrant red offering excellent value for this prestigious region. SUPERIORE.DE

In the 16th century, Ludovico Ariosto had the knights of the House of Mongrana ride through fantastical landscapes in Orlando Furioso – adventurous, freedom-loving, always ready to set off. The hippogriff, the winged hybrid creature that carries one beyond all boundaries, is the symbol of this epic. Querciabella has featured both on the label of its Maremma project: the name, the creature, the ethos. Since 1997, Querciabella has been cultivating vineyards in Banditella near Alberese – right on the Tuscan coast, where sea breezes, salty air and sandy soils shape the Mediterranean character of the wine. 100% Vermentino, 20,000 bottles, organically farmed. Fermentation in small concrete and steel tanks, carried out gently and precisely. The 2025 vintage saw a balanced spring and cool nights, which slowed ripening, preserved acidity and concentrated the aromas.

In 1966, Vernaccia di San Gimignano became the first wine in Italy to be awarded DOC status. This was followed by DOCG status in 1993. A long history for a grape variety whose name derives from "vernacolo", meaning "local" or "native to the area": A grape so deeply intertwined with a place that it bears its name. Il Colombaio di Santa Chiara is situated on the San Donato hill, at an altitude of 250 to 360 metres, on sandy soils rich in stones and fossilised marine organisms: a fossilised sea beneath the Tuscan sky. Organically farmed, 5,000 vines per hectare, hand-harvested in the third week of September.

The Sangiovese grapes for this Rosso are grown in Castellina in Chianti, in the lower reaches of east-facing vineyards: young vines, 5,800 vines per hectare, trained using the Guyot method, on calcareous marl, with clover and barley growing between the rows. At 25 degrees, the must from the hand-harvested grapes ferments for ten to twelve days, after which the wine rests in stainless-steel tanks until bottling. Organically produced, it bears a name that evokes the light-hearted nature of Piero, the brother of the winemaker Monica Raspi.

Vino Nobile is Montepulciano's answer to Tuscany's big question: What can Sangiovese do if you give it time? At Gracciano, the answer has been the same since the 19th century – and it has not changed. The Tenuta della Seta Ferrari Corbelli Greco family is one of the oldest addresses in the appellation, its vineyards on the Rovisci, Maramai and Toraia crus lie at 300 to 350 metres in south to south-easterly exposure, on clay soils that allow the Prugnolo Gentile to ripen slowly and fully, which is exactly what it needs. 90 per cent Prugnolo Gentile, ten per cent Merlot – a classic Gracciano assemblage. Fermentation with indigenous yeasts, 20 to 25 days of maceration in steel, then 18 months of ageing: 40 per cent in French tonneaux of 3.5 and 5 hectolitres, 60 per cent in large oak barrels from France and Slavonia.

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

In the 16th century, Ludovico Ariosto had the knights of the House of Mongrana ride through fantastical landscapes in Orlando Furioso – adventurous, freedom-loving, always ready to set off. The hippogriff, the winged hybrid creature that carries one beyond all boundaries, is the symbol of this epic. Querciabella has featured both on the label of its Maremma project: the name, the creature, the spirit. Since 1997, Querciabella has been cultivating vines in Banditella near Alberese – right on the Tuscan coast, where sea breezes, salty air and sandy soils shape the Mediterranean character of the wine. Mongrana Rosso 2024 is made from seven grape varieties, including Merlot, Sangiovese, Cabernet Sauvignon, Cabernet Franc, Syrah, Mourvèdre and Petit Verdot – all grown separately, harvested separately, fermented separately, then blended to best express this vintage. No set formula, no fixed pattern. Just the decision of the year. 2024 in the Maremma: a wet spring nourished the soils, a warm, dry summer brought ripeness. Optimal phenolic and aromatic ripeness, balanced, fresh fruit. Fermentation in small cement and steel tanks.

Val di Suga is the only winery in the whole of Montalcino that has vineyards on all three important slopes of the denomination – north-west, south-east, south-west. Three exposures, three soil types, three microclimates. The basic Rosso is the direct expression of this diversity: a cuvée from young vines from all three sites, which unites the breadth of the territory in an accessible, lively wine. Bright ruby red in the glass. The nose reveals fresh red fruit, Morello cherry and a hint of orange peel – lively and precise. Fresh and round on the palate, with bright tannins and a juicy, animating finish. A wine for everyday drinking – but with the origin you can taste. 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.

Maurizio Castelli does not like fanciful names. That is why, when naming the estate and its flagship wine, he opted for a simple yet original approach: 414 – the plot's number in the region's land registry. His Morellino has now become a true Italian classic with a modern twist. The grapes come from biodynamically farmed hills around Scansano, where the Sangiovese vines have deep roots.