Winemaker Notes
Pair with roast meats, particularly beef, whether it be filet de sirloin or Tuscan T-Bone.
Professional Ratings
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Wine Spectator
Intense aromas and flavors of black currant, green olive, cedar, tobacco and mineral mark this elegant, fluid red. Firms up, with well-appointed tannins marking the long finish. Merlot, Cabernet Sauvignon, Petit Verdot and Cabernet Franc. Best from 2019 through 2030.
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James Suckling
A wine with layers of ripe tannins and pretty fruit here. Medium body, fine texture and a delicious finish. Plenty of currant, mint and light wet earth. Excellent for the vintage. Drink now or hold.
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Wilfred Wong of Wine.com
For three decades, I have observed and generally enjoyed the development of "Super Tuscans," or Toscana Rosso IGT. They have sometimes been too oaky and often too tannic. The superbly stylish 2014 Tenuta di Biserno Il Pino is quite refined. The wine shows excellent and persistent black fruit aromas and flavors. Its almost exotic notes and sweet tannins make it a good wine to serve with a medium-rare prime rib. (Tasted: June 28, 2017, San Francisco, CA)
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Wine & Spirits
Il Pino comes from Biserno's younger vines and spends about one year in new and second-passage barriques. It smells of violets and fresh thyme, notes that are mirrored on the palate and mingle with the dark berry flavors. Hints of green olive, black tea and tobacco emerge toward the finish.
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Decanter
The cool 2014 vintage was one 'which I try to forget,' according to Niccolò Marzichi Lenzi. But in this vintage Pino is at the same level as Biserno - if not better. Here the Merlot rises to 42% of the blend, supported by 38% Cabernet Franc and the remainder Cabernet Sauvignon and Petit Verdot. Silky and leaner on the crisp palate, this is clearly evolved due to the leaner vintage, showing a precise nose of cedar and cassis, with earthy tones, milk chocolate and slightly austere tannins at the end. Drinking Window 2020 - 2022
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.