Winemaker Notes
Professional Ratings
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Decanter
Sancaba benefits from a new cellar on the estate, located in the hills above San Casciano dei Bagni near the Tuscan border with Lazio and Umbria. The aim of the new facility is to achieve greater levels of finesse and aromatic expression. Fermented in stainless steel, malo takes place in cement tanks before racking into used French oak barriques for 12 months. This ageing is followed by the final blend made in a large cement tank, where the wine rests for a further six months. Deep, cocoa-infused dark berry scents mingle with some herbal flecks, while in the mouth there's a distinct salinity which cuts the richness of fruit and fine, textural tannins, with some cocoa and coffee notes in the background. It's a poised and lively wine, with a beautiful juxtaposition between freshness and concentration. Needs time.
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.