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Unfolding in layers and taking its sweet time about it, this red is exquisite and quite reserved at the moment. It’s going to take some time (and then some more time) to fully come around. But as the earth, leather, rose petal, and red fruit action develops, it will turn into an absolutely understated beauty. – J.R.

Black olive, black plums, clay, graphite, and fresh wild herbs (including fennel and mint) all mark the nose on this delicious Merlot. This is really in a great drinking window right now, with the palate wonderfully balancing rich, plummy fruit, baking spice nuances, dusty bramble notes, and buoyant acidity. As the long finish fades, a pleasant astringency of blood orange peel joins with cedar and red plum. A really fine, balanced effort here, this is a Merlot that only Tuscany could make. Sourced from the Santa Maria parcel within the Petriolo area, this wine reflects a site that transitions from the lighter, Lamole-influenced soils at higher elevations to more clay-rich compositions lower down the slope. The vineyard itself is approaching three decades of age. Maturation takes place in French oak barriques over an extended period of roughly 18 to 24 months.

This Brunello is about as savory as they come. Stewed plums, tobacco leaf, baking spices, and earth tones mingle on the nose and in the mouth. Yes, it’s brawny, but there are streaks of elegance woven throughout as well. It needs a hearty, slow-cooked roast to show its true potential. – J.R.

Apparently there is some evidence that the woman who modeled for the famous namesake painting spent some time on the estate. Drawn from a selection of estate parcels including Vitigliano, Prato, and Querceto, this wine is reserved for stronger vintages. The vineyards lie on the left bank of the Greve River, where a mix of Sillano-derived soils—generally low in clay and limestone but rich in stones—provides good drainage and variability across sites. Pockets of pietraforte and galestro add further complexity to the growing conditions. Élevage is split between smaller French oak barriques and larger-format casks, with the wine spending close to two years in wood. It is then held back for additional maturation, including time in bottle, bringing the total aging period to around two and a half years before release. “2016 was the last vintage that we had as a normal, regular vintage. In 2018 the vines were recovering from the shock of 2017. We had some rain during Spring. In 2018, the emotion of the vintage [in the bottle] is more relaxed,” notes Lucia Minoggio, head of Press for Vignamaggio. There’s more wood and herbal nuance to the nose here than to be found on their Terre di Prenzano Classico offering, along with more concentrated black cherry and blue plum fruits, topped with grilled orange peel and tobacco notes. The palate is polished, elegant, and fresh; while there’s no denying those ripe, bursting cherry and redcurrant flavors, the blood orange acidity and dusty tannins really bring the mouthfeel into excellent focus. The finish is outstanding, lasting well over a minute and never once losing freshness for a second.

Climate warming is making this variety more difficult to produce on the estate, and production is reducing in favor of utilizing the best fruit. Wood, tobacco smoke, grilled orange peel, and quite darkly concentrated black plums on the nose, along with singed wild herbs. The nose might suggest dark flavors ahead, but the palate has its own ideas in mind, and it’s full of bright, chewy, and energetic red plum flavors, augmented with cherry and intense blood orange acidity. The finish is the only thing betraying any age, with slightly stewed red plum action combining with cedar and savory black olive. A surprising and truly elegant Tuscan red. Santa Maria Merlot is drawn from a dedicated parcel within the Petriolo zone, an area shaped like a shallow basin where soils shift from lighter, Lamole-like compositions at higher points to more clay-heavy sections downslope. The Santa Maria vineyard itself is nearing thirty years of age. Aging is carried out in French oak barriques for approximately 18 to 24 months.

They don’t really consider these Bordeaux varieties as “foreign” at this point, given how long they’ve been established in the area. Blackcurrant, black cherry, and red plum waft from the glass, along with oak notes and plenty of fresh and dried, dusty herbal spice notes. The concentration is evident immediately in the mouth, with plenty of those dark red fruit flavors on a texturally complex presentation: the palate moves from plush and polished to structured and chewy, with the cherry skin tannins vying for attention against the orange zest acidity. Orange peel, dried herbs, and redcurrant spiral on the long finish. Despite having some age, this one is built for a longer haul and is still coming together; in a few more years, it’s going to be a knockout. The fruit comes from the Solatìo vineyard, where older vines—some dating back to the 1960s and rediscovered in the 1990s, now exceed forty years of age. The site is defined by lean, rocky soils with a strong clay component, conditions that tend to limit vigor and concentrate the fruit. The wine is aged in French oak barriques for roughly 18 to 24 months before release.

Citrus, apricot, dried acacia flower, saline, and tropical fruit all grace the nose here. Even with age, this has ample freshness, with a palate still full of high-toned tropical fruit flavors, and just a touch of toasted nuts. – J.R.
An organic red produced in Castrocaro Terme from fruit sourced from 15-year-old Sangiovese vineyards, this spends 12 months in oak. A very nice nose of herbal spices, leather, wild berries, florals, and red and black fruits is on offer here. The mouthfeel is almost burly in its structure, but there is great minerality and dark fruit flavor to balance it all out. The finish is long and herbal, and the entire palate is absolutely packed with tannins by Sangiovese standards. – J.R.

This red is sourced from their most shaded, coolest, and latest-harvested Modigliana vineyard. The Sangiovese clones planted there are believed to be unique to the site, and are lower-yielding. It’s got a gorgeous nose of black cherry, red plum, orange rind and roses, tinged with underbrush hints. The palate is extremely focused in its elegant red fruit flavor, vibrant acidity, and linear minerality. Lovely stuff, it needs some time in bottle to resolve its linear tannins. – J.R.

Sourced from a Sangiovese clone that produces thicker-skinned berries, planted on east-facing slopes at 440m a.s.l. The name refers to a local legend involving an American soldier stationed in Modigliana during WWII, who supposedly decided to settle in the region along with (for some reason) a pet monkey. When the monkey died, he apparently buried it near a well in the ronco (which I am assuming would now violate some regulations?), which is considered to be a “mystical” place. It starts with earth, dried orange peel, dried herbs, sour black cherry, plums, redcurrant, dried rose petal, and a rather serious nature all around. The elegant nose belies a powerful, forceful palate, with leathery tannins, and deep red fruit flavors. This has got serious stuffing in its structure; even the acidity feels serious! – J.R.

Leafing is performed that they credit with significantly reducing the pyrazine notes that Cabernet Franc can often carry, and whatever they are doing in this regard seems to be working. Oak, cedar, ripe black plums and blackcurrant, dried herbs, dried orange peel, and hints of saline all appear on the balanced and elegant (but as yet still quite young and reserved) nose. The palate also feels young, with good structure acting as scaffolding underneath the bright red plum and juicy black cherry fruit flavors in the mouth. It might be exuberant and excited in its youthful state, but make no mistake, there is power behind this red, and an incredibly long finish that hints at a great future ahead (think well-integrated toasty oak, blood orange, plenty of dried herbs, and even more chewy red fruits). The fruit is sourced from the Solatìo vineyard, where mature vines—many originally planted in the 1960s and identified again in the 1990s—now exceed forty years of age. The site is marked by sparse, rocky soils with a strong clay presence, conditions that naturally curb vigor and tend to yield more concentrated fruit. Aging takes place in French oak barriques over a period of roughly 18 to 24 months before release.

An atypical Chianti expression, with lots of earth and very deep dark cherry fruit, dark spice, and plush, velvety character. – J.R.

True dark-fruited magic in the bottle. One of the most luxurious Cabernet Sauvignons you’ll ever taste. Like pure velvet wrapped around an iron-fisted core. The wine is simultaneously bold, rich, unctuous, and yet light, airy, and fresh. This dynamic juxtaposition of textures and flavors comes together seamlessly on the palate. There are bold darkberry fruit notes, currants, and fig paste, laced with tobacco and loamy earth. The tannins are ultra-fine, if not powdery, and imbued with graphite-mineral intensity. There are pressed wildflower notes and dark forest underbrush. The finish is long and punctuated by that mineral intensity and crisp spine of acidity. Just remarkable.

A beautifully brooding, dark-fruit wine, with well-endowed structure, crisp underlying acidity, and firm, mineral-laced tannins. Dark-berry fruit, forest underbrush, and such a purity of fruit with blue fruit nuances on the long finish. Truly intense mineral notes resound through the full-bodied finish. 100% Sangiovese Grosso BBS11.

This is absolutely lights-out dynamite. Thoroughly complex, fresh, and inviting, with pure black cherry and black cherry fruit, crunchy plum, and subtle currant fruit undertones. There’s a perfumed intensity here that is so enchanting, like rose and earth, or redwood bark, balanced by mouthwatering acid tension and perfectly formed, elongated velvety tannins.

White currants, white fig, white blossoms, and white pepper mark the aromas and flavors of this Northern Italian Sauvignon. The nose is perfumed and heady, and the palate shares in its heft and unctuous nature. – J.R.
This flagship red’s grapes are manually selected, with about 20% whole cluster and agewd 6 months in cement tanks and 12 months in large oak barrels. The 2021 offering is a savory, complex sipper with dried violets, blackberry, currants, and raspberry on the nose. The palate has a soft entry, then bursts with vibrant red fruits, a hit of herbs and black pepper spice, and shows power on an impressive finish. – J.R.

Boy oh boy, is this concentrated! Tangy red cherries, red currants, dried cranberries, baking and wood spices, orange peel, and earthy tobacco waft from the glass. The palate delivers a flash of the same, upping the ante on the tanginess. Aged 18 months in French oak (both 500 and 700 lt), with 12 more months refining in the bottle. – J.R.

A full-bore, leathery, and brambly expression, with plenty of dark cherry, baking spices, green herbs, and dried orange peel to keep you interested. The palate shows plenty of power, with rich berry fruit tinged with salted dark chocolate. But it is not without poise in its excellent length. – J.R.

Sourced from hillside vines near the river Arbia, this is a decidedly tangy, earthy Riserva with lots of depth to its bright cherry and red plum fruitiness. Hints of dried orange peel, tobacco, and complexity. Very food-friendly. – J.R.

Sourced from the Prenzano-Petriolo and Orto-Poggio Asciutto vineyards, this shows nice and vibrant cherry fruit and earthy undertones. The richness of the mouthfeel is a wonderful contrast to its Old School Chianti structure and texture. – J.R.

A fantastic follow-up to the 2021 vintage, tasted in May of 2026. Like its predecessor, the wine has tremendous structure, leading with black cherry fruit, fine cigar box notes, rich loamy earth notes, and a dark forested conifer note with a hint of black olive. Perfumed rose petal notes build on the palate, where dark fruit intensity and taut, gravelly tannins and underlying acid tension create energy and drive, fueling a savoury and lasting medium-bodied finish.

With abundant notes of apricot, peach, yellow apples, lemon blossom, and hay, it’s the Chardonnay that dominates the nose in this blend. Its palate is rich with broad peach and ripe citrus flavors, complemented by hints of piquant minerality on a medium+ finish. – J.R.
This flagship red’s grapes are manually selected, with about 20% whole cluster and agewd 6 months in cement tanks and 12 months in large oak barrels. Succulent red fruit kicks it off, all of it deep and savory. The palate shows the same, with spices acting as background to the pure, abundantly fruity mouthfeel. – J.R.

An incredibly juicy red that’s dark and plummy and still a bit young. You can really sense the structure in the dryness of the mid-palate, amid the flavors of black cherry and hints of leather. Grab a burger to tame it and enjoy. – J.R.

This site, named “hole of the priest”, refers to land previously belonging to the church, with a vineyard planted at the base of two adjoining steep hillsiodes. It leaeds with very dark cherry and dried roses, then presents aromas of vibrant red fruits. The palate is earthy, funky, chewy, and structured, leading to a mineral-tinged finish. – J.R.

There’s a lot to like about this white, sourced from a steep, riverside vineyard. A perky nose is abundant with white flowers, ripe citrus, jasmine, underripe pineapple, pear, and yellow and green apples. 9 months in new and second-use French oak lend a hint of toast tro the racy palate, which shows flavors of ripe lemons and a chalky minerality, leading to a long citrus-peel finish. – J.R.
From 30+ year old, bush-trained vines comes this intriguing and mineral Sauvignon, aged 12 months in used French oak barrels. Peach blossom and tropical fruit notes mingle with ripe grapefruit and a touch of hay on the nose. In the mouth it starts quite rounded, with developed citrus, grilled orange peel, ripe yelow apple, and mandarin orange flavors. A saline hint adds complexity and nuance. – J.R.
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Unfolding in layers and taking its sweet time about it, this red is exquisite and quite reserved at the moment. It’s going to take some time (and then some more time) to fully come around. But as the earth, leather, rose petal, and red fruit action develops, it will turn into an absolutely understated beauty. – J.R.

Black olive, black plums, clay, graphite, and fresh wild herbs (including fennel and mint) all mark the nose on this delicious Merlot. This is really in a great drinking window right now, with the palate wonderfully balancing rich, plummy fruit, baking spice nuances, dusty bramble notes, and buoyant acidity. As the long finish fades, a pleasant astringency of blood orange peel joins with cedar and red plum. A really fine, balanced effort here, this is a Merlot that only Tuscany could make. Sourced from the Santa Maria parcel within the Petriolo area, this wine reflects a site that transitions from the lighter, Lamole-influenced soils at higher elevations to more clay-rich compositions lower down the slope. The vineyard itself is approaching three decades of age. Maturation takes place in French oak barriques over an extended period of roughly 18 to 24 months.

This Brunello is about as savory as they come. Stewed plums, tobacco leaf, baking spices, and earth tones mingle on the nose and in the mouth. Yes, it’s brawny, but there are streaks of elegance woven throughout as well. It needs a hearty, slow-cooked roast to show its true potential. – J.R.

Apparently there is some evidence that the woman who modeled for the famous namesake painting spent some time on the estate. Drawn from a selection of estate parcels including Vitigliano, Prato, and Querceto, this wine is reserved for stronger vintages. The vineyards lie on the left bank of the Greve River, where a mix of Sillano-derived soils—generally low in clay and limestone but rich in stones—provides good drainage and variability across sites. Pockets of pietraforte and galestro add further complexity to the growing conditions. Élevage is split between smaller French oak barriques and larger-format casks, with the wine spending close to two years in wood. It is then held back for additional maturation, including time in bottle, bringing the total aging period to around two and a half years before release. “2016 was the last vintage that we had as a normal, regular vintage. In 2018 the vines were recovering from the shock of 2017. We had some rain during Spring. In 2018, the emotion of the vintage [in the bottle] is more relaxed,” notes Lucia Minoggio, head of Press for Vignamaggio. There’s more wood and herbal nuance to the nose here than to be found on their Terre di Prenzano Classico offering, along with more concentrated black cherry and blue plum fruits, topped with grilled orange peel and tobacco notes. The palate is polished, elegant, and fresh; while there’s no denying those ripe, bursting cherry and redcurrant flavors, the blood orange acidity and dusty tannins really bring the mouthfeel into excellent focus. The finish is outstanding, lasting well over a minute and never once losing freshness for a second.

Climate warming is making this variety more difficult to produce on the estate, and production is reducing in favor of utilizing the best fruit. Wood, tobacco smoke, grilled orange peel, and quite darkly concentrated black plums on the nose, along with singed wild herbs. The nose might suggest dark flavors ahead, but the palate has its own ideas in mind, and it’s full of bright, chewy, and energetic red plum flavors, augmented with cherry and intense blood orange acidity. The finish is the only thing betraying any age, with slightly stewed red plum action combining with cedar and savory black olive. A surprising and truly elegant Tuscan red. Santa Maria Merlot is drawn from a dedicated parcel within the Petriolo zone, an area shaped like a shallow basin where soils shift from lighter, Lamole-like compositions at higher points to more clay-heavy sections downslope. The Santa Maria vineyard itself is nearing thirty years of age. Aging is carried out in French oak barriques for approximately 18 to 24 months.

They don’t really consider these Bordeaux varieties as “foreign” at this point, given how long they’ve been established in the area. Blackcurrant, black cherry, and red plum waft from the glass, along with oak notes and plenty of fresh and dried, dusty herbal spice notes. The concentration is evident immediately in the mouth, with plenty of those dark red fruit flavors on a texturally complex presentation: the palate moves from plush and polished to structured and chewy, with the cherry skin tannins vying for attention against the orange zest acidity. Orange peel, dried herbs, and redcurrant spiral on the long finish. Despite having some age, this one is built for a longer haul and is still coming together; in a few more years, it’s going to be a knockout. The fruit comes from the Solatìo vineyard, where older vines—some dating back to the 1960s and rediscovered in the 1990s, now exceed forty years of age. The site is defined by lean, rocky soils with a strong clay component, conditions that tend to limit vigor and concentrate the fruit. The wine is aged in French oak barriques for roughly 18 to 24 months before release.

Citrus, apricot, dried acacia flower, saline, and tropical fruit all grace the nose here. Even with age, this has ample freshness, with a palate still full of high-toned tropical fruit flavors, and just a touch of toasted nuts. – J.R.
An organic red produced in Castrocaro Terme from fruit sourced from 15-year-old Sangiovese vineyards, this spends 12 months in oak. A very nice nose of herbal spices, leather, wild berries, florals, and red and black fruits is on offer here. The mouthfeel is almost burly in its structure, but there is great minerality and dark fruit flavor to balance it all out. The finish is long and herbal, and the entire palate is absolutely packed with tannins by Sangiovese standards. – J.R.

This red is sourced from their most shaded, coolest, and latest-harvested Modigliana vineyard. The Sangiovese clones planted there are believed to be unique to the site, and are lower-yielding. It’s got a gorgeous nose of black cherry, red plum, orange rind and roses, tinged with underbrush hints. The palate is extremely focused in its elegant red fruit flavor, vibrant acidity, and linear minerality. Lovely stuff, it needs some time in bottle to resolve its linear tannins. – J.R.

Sourced from a Sangiovese clone that produces thicker-skinned berries, planted on east-facing slopes at 440m a.s.l. The name refers to a local legend involving an American soldier stationed in Modigliana during WWII, who supposedly decided to settle in the region along with (for some reason) a pet monkey. When the monkey died, he apparently buried it near a well in the ronco (which I am assuming would now violate some regulations?), which is considered to be a “mystical” place. It starts with earth, dried orange peel, dried herbs, sour black cherry, plums, redcurrant, dried rose petal, and a rather serious nature all around. The elegant nose belies a powerful, forceful palate, with leathery tannins, and deep red fruit flavors. This has got serious stuffing in its structure; even the acidity feels serious! – J.R.

Leafing is performed that they credit with significantly reducing the pyrazine notes that Cabernet Franc can often carry, and whatever they are doing in this regard seems to be working. Oak, cedar, ripe black plums and blackcurrant, dried herbs, dried orange peel, and hints of saline all appear on the balanced and elegant (but as yet still quite young and reserved) nose. The palate also feels young, with good structure acting as scaffolding underneath the bright red plum and juicy black cherry fruit flavors in the mouth. It might be exuberant and excited in its youthful state, but make no mistake, there is power behind this red, and an incredibly long finish that hints at a great future ahead (think well-integrated toasty oak, blood orange, plenty of dried herbs, and even more chewy red fruits). The fruit is sourced from the Solatìo vineyard, where mature vines—many originally planted in the 1960s and identified again in the 1990s—now exceed forty years of age. The site is marked by sparse, rocky soils with a strong clay presence, conditions that naturally curb vigor and tend to yield more concentrated fruit. Aging takes place in French oak barriques over a period of roughly 18 to 24 months before release.

An atypical Chianti expression, with lots of earth and very deep dark cherry fruit, dark spice, and plush, velvety character. – J.R.

True dark-fruited magic in the bottle. One of the most luxurious Cabernet Sauvignons you’ll ever taste. Like pure velvet wrapped around an iron-fisted core. The wine is simultaneously bold, rich, unctuous, and yet light, airy, and fresh. This dynamic juxtaposition of textures and flavors comes together seamlessly on the palate. There are bold darkberry fruit notes, currants, and fig paste, laced with tobacco and loamy earth. The tannins are ultra-fine, if not powdery, and imbued with graphite-mineral intensity. There are pressed wildflower notes and dark forest underbrush. The finish is long and punctuated by that mineral intensity and crisp spine of acidity. Just remarkable.

A beautifully brooding, dark-fruit wine, with well-endowed structure, crisp underlying acidity, and firm, mineral-laced tannins. Dark-berry fruit, forest underbrush, and such a purity of fruit with blue fruit nuances on the long finish. Truly intense mineral notes resound through the full-bodied finish. 100% Sangiovese Grosso BBS11.

This is absolutely lights-out dynamite. Thoroughly complex, fresh, and inviting, with pure black cherry and black cherry fruit, crunchy plum, and subtle currant fruit undertones. There’s a perfumed intensity here that is so enchanting, like rose and earth, or redwood bark, balanced by mouthwatering acid tension and perfectly formed, elongated velvety tannins.

White currants, white fig, white blossoms, and white pepper mark the aromas and flavors of this Northern Italian Sauvignon. The nose is perfumed and heady, and the palate shares in its heft and unctuous nature. – J.R.

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