Winemaker Notes
Professional Ratings
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James Suckling
A knockout nose with loads of blueberries, raspberries and vanilla cream aromas that follow through to a full body, with wonderfully polished tannins and a 50-second finish. Beautiful to taste now, but will be much better in two or three years. Pure Sangiovese.
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Wine & Spirits
Vittorio Fiore produces this 100 percent sangiovese from vines planted in the decade after the first World War, a terraced, west-facing 12.5-acre block on his estate in the hills between Greve and Panzano. It’s a full, rich red that still feels airy for all its texture, layers of silk and satin that provide juicy flavor satisfaction without weight. Purely Tuscan.
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Wine Spectator
A plush, textured red, featuring layers of pure cherry, raspberry, leather, briar and tobacco flavors. Concentrated and juicy, getting support from the dusty tannins on the finish. Needs air, so decant now, or cellar.
Legendary in Italy for its Renaissance art and striking landscape, Tuscany is also home to many of the country’s best red wines. Sangiovese reigns supreme here, as either the single varietal, or a dominant player, in almost all of Tuscany’s best.
A remarkable Chianti, named for its region of origin, will have a bright acidity, supple tannins and plenty of cherry fruit character. From the hills and valleys surrounding the medieval village of Montalcino, come the distinguished and age-worthy wines based on Brunello (Sangiovese). Earning global acclaim since the 1970s, the Tuscan Blends are composed solely of international grape varieties or a mix of international and Sangiovese. The wine called Vine Nobile di Montepulciano, composed of Prognolo Gentile (Sangiovese) and is recognized both for finesse and power.