La Pieve is a single-vineyard in Castelnuovo dell'Abate, planted in 1997.  It was first released as a special botting in 2017, to celebrate the 20th year of this vineyard.  It is aged like the Brunello 'normale' and released at the same time.  

San Ferdinando’s Chianti ‘Il Gargaiolo’ takes its name from the eponymous stream that runs along the Sangiovese vineyard.  This vintage, the blend is 85% Sangiovese, 10% Ciliegiolo, and 5% ancient co-planted varietals; the grapes come from vineyards at 350m, facing south-southeast on light sandy...

San Ferdinando’s Vermentino comes from vines planted in 2010 at 300m above sea level.  This north-facing vineyard has sand in the first 20cm of soil, with compact grey clay below.  Freshness and drinkability, rather than concentration, are the objectives in the wine, so the number of bunches per...

100% Ciliegiolo from the Arezzo area, from a lower, more productive part of their vineyards. Direct press. All stainless steel; partial malolactic. Light color, but not too light. Fresh red berries and usually an intriguing herbal streak. Certified organic.

94% Sangiovese, 3% Malvasia Nera, 3% Canaiolo. Co-harvested/co-fermented in unlined concrete with macerations lasting a month.  Aged in unlined concrete vats.  This is Candialle's Chianti Classico 'annata,'  though its release date could easily classify it as a Riserva.  

75% Merlot, 20% Petit Verdot, 5% Cabernet Franc, 18 months in French Oak barrels. 4000 bottles produced.  

100% Sangiovese. Jarkko and Josephin were the first in Chianti Classico to use 250L ceramic orbs called Clayver for aging their wines.  They are fired a very high temperatures and are 20% less porous than terracotta. The wine is called Mimas--one of the many satellites of Saturn--as the Clayver...

80% Prugnolo Gentile/20% Canaiolo Nero & Mammolo. Prugnolo Gentile is the variant of Sangiovese found in Montepulciano and historically co-planted with supporting varieties like Canaiolo and Mammolo. Proprietor Dora Forsoni has been farmiing her family's vines organically forever, many of them...

Ansonica/Vermentino/Trebbiano/Malvasia. The Padovani sisters source this field-blended fruit from a grower friend on the Tuscan coast in Capalbio. The varieties are co-planted on sandy, iron-rich soils, are organically farmed and average around 60 years old. The bunches are harvested by hand. Part...

100% Sangiovese. Fonterenza grows 4.2 contiguous hectares of hilly vineyards just southeast of the town of Montalcino. The crown jewel of their holdings is a 1.6-hectare parcel valled Vigna del Bosco, so named for the fact that the steep, south-facing, amphitheater-shaped vineyard is entirely...

100% Sangiovese. Fonterenza's Sangiovese vines occupy 4.2 hilly, contiguous hectares in San Polo, just southeast of Montalcino. All of it qualifies as Brunello turf technically, but the legal constraints on Brunello production were very tight when the Padovani sisters started Fonterenza in the late...

70% Montepulciano, 30% Sangiovese. Maceration 10-15 days in stainless.  Aged 15-18 months in large botti and 6 months in bottle.

50% Montepulciano, 50% Sangiovese from DeAngelis’ vineyards in the province of Ascoli Piceno. The juice is immediately drained after crushing and malolactic is avoided, allowing for a light-colored and zippy rosato with lots of citrus notes.  Certified organic.

100% Lagrein. From Nusserhof's oldest vines, up to 90 years old. The tiny-production "Gloria" has been made only 4 times so far: 2010, 2012, 2013 and 2015. As for all of the Mayr family's vines, the farming is certified organic and harvest is by hand. Typically, all of their red wines are made with...

90% Schiava/10% "other". Known locally as Vernatsch, Schiava is a thin-skinned grape native to the Alto Adige but down to only about 200 hectares in the region. The Mayrs of Nusserhof have a 1.5-hectare plot of 90-year-old Schiava vines a few kilometers from their home vineyard (mixed in are...

100% Lagrein. Lagrein is the mainstay for the Mayr family, it being the majority of their 2.5 hectares just outside the winery in Bolzano. The vines range from 40 to 90 years old and are planted on deep, sandy, alluvial soils. The farming is certified organic and harvest is by hand. The grapes are...

100% Zibibbo. From very low, bush-trained, organically farmed vines on De Bartoli's estate in the contrada of Bukkuram on the island of Pantelleria. The vines average around 50 years old and are grow in light, sandy volcanic soils in a low-walled, windy clos. De Bartoli makes two dried-grape...

100% Grillo. “La Miccia” is the sweetest, shortest-aged version of a De Bartoli marsala wine and the only one not oxidative in style. As for all of their marsalas, it is made exclusively with organic, hand-harvested, estate Grillo—all parts of that are a rarity for any marsala. The bunches are...

100% Grillo. From organically farmed estate vines in the Samperi contrada of Marsala. They are 30 years old, planted on sandy, limestone-rich loam and trained in both Guyot and alberello. The very best Grillo bunches from the harvest are selected for "Grappoli del Grillo". They are gently pressed...