Winemaker Notes
Youthful, rich dark fruit, berry and cassis aromas meld with notable French oak spice. On the palate, Valdisanti is full-bodied with deep but reserved fruit flavors framed by rich oak. The excellent balance of fruit intensity with fine tannins indicates a cellar worthy wine.
Blend: 50% Cabernet Sauvignon, 50% Cabernet Franc
Note: Some sediment may occur in the bottom of the bottle as the wine is not filtered.
Professional Ratings
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Vinous
The 2022 Valdisanti (Cabernet Sauvignon, Cabernet Franc) is another terrific wine in this range from Tolaini. Bright and explosive in the glass, with superb fruit purity, the 2022 is seriously impressive. Soaring floral and savory notes from the Cabernets play off a core of dark-fleshed fruit. Terrific.
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James Suckling
A rich and silky wine made from cabernet sauvignon and cabernet franc. Black cherries, currants and warm spices on the nose. The palate has a burst of fresh red fruit and fresh acidity followed by long, fine tannins. A pretty and well-structured wine. Medium- to full-bodied. Drink or hold.
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Robert Parker's Wine Advocate
The Tolaini 2022 Valdisanti is a blend of equal parts Cabernet Sauvignon and Cabernet Franc. The wine shows some extraction and plenty of lasting richness. The character of the grapes appears with clarity, offering cassis, grilled rosemary, crushed slate and toasted spice. Like the other wines from this vintage, you can count on soft texture and richness. This release of 75,000 bottles is fermented and aged in French oak for 20 months.
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Wine Spectator
Black currant and blackberry flavors are aligned with toasty oak and iron notes in this vivid red. There are dense, assertive tannins underlying everything, leaving a strong grip on the lengthy finish. Cabernet Sauvignon and Cabernet Franc. Best from 2028 through 2040.
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Wine Enthusiast
The aromas start with charred red peppers and blackberry while chrushed slate comes into play after the wine swirls in the glass. Berry compote mixed with red cherries show on the palate framed with damp earth and brown mushroom. Dusted fine tannins create nice structure and bright acidity brings the wine into balance.
Pierluigi Tolaini, a native of Tuscany, immigrated to Canada in 1956. He planned to work a few years, make some money, then go back home, buy a farm, marry his high school sweetheart and make some good wine... and not with his feet this time! It took Pierluigi 45 years before he returned with a clear vision of the high quality wine he wanted to make: one of Italy's best, no less. In 1998 he returned to his native land and purchased some of the best land in the region of Chianti Classico in the noted commune of Castelnuovo Berardenga. He constructed, from the roots up, this state-of-the-art winery and brought together the best technology and winemakers to bring to light wines that would be a true expression of this significant region. Pierluigi hired famed enologist Michel Rolland and Tuscan agronomist Andrea Paoletti, who put together a team that share Pierluigi's vision - to make the best wines possible with one vitally unique ingredient - the terroir of Chianti Classico's southern most commune: Castelnuovo Berardenga . A true marriage of tradition and modern technology. The belief in the "best fruit produces the best wine" is the fundamental principal of the Tolaini estate. High density planting per hectare and low yield per plant is a proven strategy worldwide in producing excellent quality fruit. With up to 11,500 plants per hectare in the less hilly vineyards, drip irrigation for each plant, and two green harvests to pre-select the healthiest and most promising bunches on the vine, the Tolaini property produces fruit of unsurpassable quality. This fruit is evident in every mouthful of the estate's four incredible red wines.
Ruggero Mazzilli is Tolaini's consulting agronomist and is based in Gaiole in Chianti where he is the owner and founder of SPEVIS (The Experimental Station for Sustainable Viticulture). Under Ruggero's supervision Panzano in Chianti became the first Bio-Distretto (Organic District) in the world, immediately followed by San Gimignano and Gaiole in Chianti. SPEVIS works with the best scientific research institutes to find new solutions to practical vineyard issues by following the principles of organic agriculture and respectful environmental practices. With Ruggero as part of the team, Tolaini will continue to cultivate the maximum expression of Chianti Classico terroir while farming organically and sustainably.
Like the vineyards surrounding it, the winery at Tolaini Estate is an expression of both old and new. An optical sorter guarantees that only the healthy whole grapes make it into the fermentation vats. The best grapes from each harvest are fermented in open-top fermenters made of French Allier oak (12 units of 4500 liter capacity), a time-proven touch that increases the complexity in the wines. The generous array of tank sizes allows for individual parcels of grapes to be fermented and stored separately. These batches are kept apart through subsequent barrel aging in new French oak before blending. Today Luca D'Attoma is the consulting oenologist and his hand is apparent starting with the 2015 vintage of Tolaini.
Tolaini wines are known internationally for their impeccable quality and incredible taste. With each new vintage they continue to innovate and impress.
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.