Winemaker Notes
Whole berry and whole bunch micro-vinifications are used to fully express the fruit, resulting in a wine that is exuberant and generous when sourced from non-extreme topography and enjoyed young, but one that reaches true perfection only after long aging. Maturation takes place for two years, with the black Vermentino aged in small cement vats and the Massaretta aged in old wood.
Professional Ratings
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James Suckling
A bright, fruity wine with plums, dark cherries, blood oranges, iron and minerals on the nose. Super crisp on the palate, with a medium body. a smooth texture, ripe soft tannins and a juicy finish. Polished and savory.
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.