Tasting Notes: The Lecci e Brocchi Il Sangio Bianco is a white wine pressed from the Sangiovese grape, you are greeted with delicate white flowers and honey on the nose. While on the palate, citrus and pear really shine through... Read More
Tasting Notes: Solengo is a modern, well-balanced and full-bodied wine. It is deep, dark purple in color with a bouquet of ripe fruit, such as blackcurrants and blackberries, with a hint of toasted oak. It is smooth on the palate,... Read More
Tasting Notes: Old vine, serious Sangiovese from the heart of Chianti. Gabriele Buondonno strikes a perfect balance between structure, softness, and brilliant red fruit. A light amount of Canaiolo, Malvasia Nera, and Colorino... Read More
Tasting Notes: The Certosa di Belriguardo Chianti Mama is bright, fresh, and easy drinking with bright red roses on the nose and a cherry and earthy palate.
Estate History: Wine has always been one of the passions of Gianna Nannini... Read More
Tasting Notes: Cigliano di Sopra’s Chianti undergoes whole cluster fermentation leaving it with the expression of a fuller, ripe, and juicy rendition of Chianti Classico. Notes of dark red fruit, wild herbs, sandalwood... Read More
Tasting Notes: Less thank 2,000 bottles are produced of the Fico Per Filo. This organic-certified red is 100% Sangiovese from the prized Gugliaie vineyard, which is worked according to Biodynamic principals. Bold and structured,... Read More
Tasting Notes: Maria Sole’s workhorse (pun intended) wine, Bulgarelli—named after her grandfather’s prized stallion—is pure Sangiovese from 20- to 30-year-old vines planted in the sandy clay soils of the... Read More
Tasting Notes: The I Cangianti Murato is a light red/rosato wine from Sangiovese grapes grown on the Tuscan/Umbrian border. Bright and lively aromas of rose petal, red currants, the palate is soft and fresh with tomato water,... Read More
Tasting Notes: The I Fabbri Chianti Classico comes from the high vineyards of Lamole, in Casole. These sandy soils sit high, between 450 and 650 meters above sea level, giving the vines a strong diurnal shift in temperatures.... Read More
Estate History: Francesco Mulinari, although not from Montalcino or a family of winemakers, decided to take the 1 hectare of land his father had purchased for family picnics, and after discovering vines, become one. The vineyard,... Read More
Tasting Notes: The La Mozza I Perazzi is a sumptuous, juicy Sangiovese loaded with fruit, smoke, and licorice nuances. Bright, ripe cherry and soft texture on the palate. Pairs well with Mediterranean flavors and dishes, tomato-based... Read More
Tasting Notes: The Marco Merli Rosato Zerodibabo is a no added sulfur rose made in Umbria from Sangiovese and Ciliegiolo vines that age from 15 to 45 years. Bright red fruits fill the nose, red currants, raspberry, strawberries.... Read More
Tasting Notes: Retromarcia, meaning reverse gear in Italian is Michael Schmelcer’s calling card and homage to how Chianti traditionally used to taste. Biodynamic farming in Panzano, Michael focuses solely on Sangiovese to... Read More
Tasting Notes: Eneo is a blend of 65% Sangiovese, 25% Cabernet Sauvignon, and 10% Malvasia Nera from soils made of lime-rich petrified clay and silex. The aging process involves aging the wine in second, third and fourth passage... Read More