Ruby red, with fine tonality and intensity. Spicy nose with notes of blossoms, wild berries, and mineral tones. Notes of spice and crisp fruit on the palate, with self-confident but supple tannins, and impressive structure and breed.
- Our Clubs
Comprised of 85% Sangiovese and a balance of Merlot, Cabernet Sauvignon and Syrah, this laid-back Chianti offers red-skinned berry and baking spice aromas. The palate is simple, with easygoing tannins and ripe red cherry and clove flavors. Enjoy soon.
Color: Ruby red
Bouquet: On the nose it is very spicy with chilies and peppers before turning to berries and strawberries
Flavor: Full body, velvety tannins and flavors, as well as lightly salty undertones characterizes the palate
Pairings: Ideal with many complex dishes such as red meat, feathered and furry game, also accompanied by mushrooms or truffles. Excellent with cheeses such as aged tomes, parmesan, Tuscan pecorino
Casanova di Neri
Brunello di Montalcino Casanova di Neri is characterized simply by its white label, to the point where it has now been renamed "White Label" on the American market. This "Etichetta bianca" is born in vineyards that look to Montalcino from the east, at an altitude which varies from 350 to 480 metres above sea level, very close to the cellar. The main characteristics of this wine are elegance, finesse, and longevity. It matures in large, used barrels for about 42-45 months and perfectly represents the estate's desire to express a product distinguished by character and tradition.
"This is a typical 2013 with a sweetness of fruit and plums. Citrus undertones. Medium to full body, ultra-fine tannins and a lively finish." -James Suckling
Ciacci Piccolomini d'Aragona
Ideal companion of roasted and stewed meat, game and mature cheese.
Ciacci Piccolomini d'Aragona
The bouquet is intense with vibrant herbal, spicy and fruit-forward notes. Very well structured, full bodied, quite soft and balanced with pronounced tannins. A wine with a great personality and long aftertaste.
An appropriate companion to first courses featuring red meat and main dishes of roasted pork and lamb. -Winemaker Notes
Ciacci Piccolomini d'Aragona
An excellent wine suited to all courses, particularly vegetables and cereals soups, salami, cheese and first and second courses featuring red meat. -Winemaker Notes
- Color – Very deep, it tells of the excellent quality of the grapes.
- Perfume – Balsamic, typical of the main grape variety in the blend.
- Taste – Round, pervasive, with sweet tannins, perfeclty balanced. Complex, long, yet not overpowering.
- Food pairing suggestions – From appetizers like cold cuts, to steamy pasta dishes in meat sauces. Not to be forgotten, the pairing with seasoned cheese, stewed meats and dry chocolate biscuits.
Grapes: Groppello, Marzemino, Sangiovese, Barbera, grown in our vineyards in the best exposures to the lake.
Color: Very light flowery rose, almost pearl characteristic of a very soft and delicate vinification.
Perfume: Inviting, spicy, subtle in the most vertical elegance. Fruity notes of peach and small red fruits, the light of flowers of hawthorn, black cherry, and pomegranate.
Taste: Silky texture, harmonious, broad, rich with excellent persistence and flavor. A very light finish of bitter almond.
Longevity: 2-4 years.
A very versatile and food-friendly wine! Try it with starters, first courses and fish.
Fontalloro is the most representative expression of Fèlsina’s Sangiovese.
Fontalloro grapes come from vineyards straddling the border between Chianti Classico and the Chianti Colli Senesi denomination. The vineyards lying within the Chianti Classicoappellation are in the highest area of Fèlsina while those in the Chianti Colli Senesi are lower down (407-330 meters above sea level). With a southwestern exposure, the grapes are influenced by diverse soil compositions: on the Chianti Classico side the soil is stony and calcareous; on the Crete Senesi side the soil is sandy, loamy and silty with pebbles and marine sediments. First vintage 1983.
Color: Intense ruby red color.
Bouquet: On the nose it shows alluring aromas of ripe red berries and delicate spices.
Flavor: On the palate the full body is gratifying and persistent, without standing minerality. Remarkable tannins, soft and creamy in texture, confer concentration and aging potential to this wine.
Vinification: Stainless steel tanks for 22 days (30-32°C). Long maceration with frequent pumping over and delestages. Malolactic fermentation in concrete vats
Aging Process: Slavonian oak barrels (25 HL) and French oak barriques for 24 months, followed by 12 months in concrete and 8 months in bottle
Pairings: Perfect with red meat including game, and savory or aged cheese
Le Pergole Torte: the prestige wine of Montevertine is only produced in outstanding vintages. This ultimate wine is aged in large Slavonian oak barrels for 18 months and then racked into small French oak (Allier) barrels for the final six month stage of its elevage. It is produced primarily from a two hectare vineyard planted in 1968 exclusively to Sangiovese vines with a north-northeast exposure. 100% Sangiovese
"The flagship 2014 Le Pergole Torte possesses striking depth, nuance and pliancy, all in the midweight, slightly slender style of the vintage. Sweet red cherry, plum, cinnamon, dried flowers, mint, cinnamon and pomegranate infuse this super-expressive, sexy Pergole Torte."- 97 points Vinous Media
"Tasted as a barrel sample, the 2015 Le Pergole Torte is a 100% expression of Sangiovese sourced from the estate's oldest vines (between 30 and 50 years old). Like the other wines from Montevertine, Le Pergole Torte sees both its alcoholic and malolactic fermentations in cement, and the wine later ages in new oak barrels for 12 to 18 months depending on the vintage. After that first phase in barrique, it goes into large botte to complete its integration. This gorgeous vintage opens to a deep, dark appearance with a velvety presentation of dark fruit and black cherry flavors. The wine's textural richness is ultimately what sets this fantastic vintage apart."- 96-98 Points Robert Parker's Wine Advocate
"The first bottle of Morellino di Scansano dates back to 1981, only a few years after the DOC had been created in 1978.
This wine gets its flavour from the sandy soil on which the vines grow and the final result, in the glass, is an elegant wine with soft tannins. Made by 90% Sangiovese, this wine is fresh and pleasant with notes of red fruit, typical of this grape. Excellent as an aperitif if served chilled."
Situated in the heart of the Chianti district, Montevertine was first developed in the 11th century and was purchased by Sergio Manetti in 1967. Montevertine is now in the hands of Martino Manetti, son of Sergio, who remains dedicated to the style and philosophy of his father. Pian del Ciampolo is the winery’s entry-level wine. Mostly Sangiovese with a kiss of Colorino and Canaiolo, the organically grown Pian del Ciampolo derives from the same vineyards as the estate’s flagship wine. Graceful and finessed, Pian del Ciampolo offers Sangiovese’s trademark red and blue fruits and the grape’s jaunty acidity, as well as Montevertine’s telltale understated, skillful hand.
Poderi San Lazzaro
This 100% Sangiovese has a very intense ruby red color. The bouquet has a medium intensity of fresh flowers with slightly smoky notes on the nose. On the palate, the wine is elegant and medium-bodied, with soft, mature tannins and a finish of deep cherry complexity and strong mineral notes. Alcohol is 14%.
Food Pairings: Pasta with red sauces.
Prugnolo Gentile/Canaiolo Nero/Mammolo. Prugnole Gentile is the variant of Sangiovese in and around Montepulciano and is the majority of the blend, as is traditional and required by law (70% minimum). All of the fruit is from organically farmed estate vines, many of them quite old, and all of them tended carefully by Dora Forsoni; the soil is worked several times per year.
The grapes are destemmed but with many whole berries remaining intact; the fermentation with native yeasts and maceration in concrete is long and slow, as is the gentle pressing to get to the core of each berry (where Dora feels the sweetest part of the fruit lies). The wine is aged in botti for two years before release.