Tuscany

This Sangiovese is selected manually, then passes through an optical selector after destemming. Fermentation is spontaneous, without added yeasts, in temperature-controlled conical steel vats. Maceration lasts twenty-five days. Oak maturation lasts forty-three months, followed by six months in bottle. Small red fruits, spice and chocolate accompany ripe tannins and bright acidity. The colour is a youthful ruby red. Harvest took place in the first week of October.

Bright ruby colour accompanies raspberry, wild strawberry and fine oak spice. Racy acidity and grippy tannins are present, with tension and a lingering finish. The wine is made entirely from Sangiovese and is dry, medium-bodied and oaked. It contains 13.5 percent alcohol and is closed with cork. Maturation includes eighteen months in steel, eighteen months in cement and eighteen months in large wooden barrels.

Deep red colour with a garnet hue accompanies plum jam, tobacco and liquorice. The profile is powerful yet soft, full and harmonious, with sweet tannins and a persistent finish. This Sangiovese fermented in temperature-controlled stainless steel. Maturation lasted two years, split equally between Slavonian oak casks and French oak barriques. The wine contains thirteen percent alcohol.

Sangiovese grows in a high vineyard with heavier clay and a gentle southwest incline. Red cherry, molasses, herbs and candied violet accompany freshness, elegant acidity and concentrated fruit. Peony, red-currant blossom, red plum and watermelon are also present. The tannins are suede-like, and the finish is long and complex. The organically grown fruit undergoes extended skin maceration.

Intense ruby-red colour accompanies dark fruit, wild blackberry and mulberry, with sweet violet, blossoms and mixed spice. The palate is broad, with silk-smooth tannins, balance and a long spice-infused finish. Merlot and Sangiovese form the blend. Fermentation takes place in concrete for twelve days, with twenty-two days of skin maceration. Ageing lasts twenty-four months in eighty percent new and twenty percent once-used barriques.

Sangiovese and Canaiolo form a 90/10 blend. The grapes ferment and the wine ages in oak for up to three years from harvest. Deep ruby-garnet colour accompanies perfumed red-fruit aromas. Berry and cherry flavours are structured and balanced, with spice and cedar present on the palate. The wine is sweet, soft and supple, and has a very long finish.

Sangiovese from Casale del Bosco and Manachiara is blended from twenty separate vinifications. Grapes are hand harvested, then fermentation and maceration last twenty-eight days below twenty-eight degrees. Maturation lasts twenty-four months in large Slavonian oak, followed by eighteen months in bottle. The wine shows dark colour saturation, with dark fruit, plum, soft potting soil and grilled herb, alongside freshness and a tannic backbone.

Pale purple colour accompanies red and purple florals, red cherry, plum, raspberry, pomegranate, orange peel, herbs, liquorice and sweet spice. The palate is agile and lightly textured, with complex minerality, powdery tannins and lively acidity. Sangiovese comes from high-altitude vineyards in Gaiole. It ferments spontaneously with indigenous yeast in concrete, then matures in unlined concrete and large untoasted oak.

Raspberry, blackcurrant, wild strawberry and guarana accompany a medium-to-full body, mature tannins and a warm, enveloping finish. Mineral and spice notes sit beside ripe red fruit, chocolate, leather and tobacco. The blend is 40 percent Sangiovese, 40 percent Merlot and 20 percent Syrah. Grapes are hand harvested, while Sangiovese and Syrah are partially dried before fermentation.

Dark ruby colour accompanies red berries, forest fruit, peach and strawberry preserve. The palate is juicy and clear, with fine fruit, pointed tannins and a harmonious, lightly salty finish. Made entirely from Sangiovese Grosso in Tuscany, the wine ferments in wooden vats under controlled temperature. The estate vineyards sit at 480 metres on hills southeast of Montalcino.