As always, this is a darker, richer, take on Brunello that's lifted nicely by 2019's freshening acids. While it's even better to wait, no reason not to enjoy a bottle or two now!
Owned by Elisabetta Gnudi Angelini since 2003, Altesino has been one of Montalcino’s leaders since the zone exploded into international prominence in the 1970s. The wine style is traditional, with all large, Slavonian oak,... Read More
Pre-Arrival Sale; Wine Arrives June 2024.Organic/Bio Since its debut in the 2003 vintage, Ciacci’s Brunello “Normale” has established itself as one of Montalcino’s greatest values – and finest wines!... Read More
Pre-Arrival Sale: Wine Arrives June, 2024. Organic/Bio Pianrosso means red fields, and the name recognizes the iron rich, loamy, soils of this great Brunello vineyard. In the southern part of the Brunello zone and facing due south,... Read More
A really good and gutsy Tuscan T-Bone steak wine here made from Chianti’s classic blend of Sangiovese, Canaiolo and white Trebbiano, all aged in concrete. Bold blackberry and black cherry juice flavors take center stage,... Read More
A classic Brunello, this is 100% Sangiovese Grosso - the larger-berried form of Sangiovese that made Brunello famous - all harvested by hand and double sorted to remove any imperfect fruit. After a warm fermentation to extract... Read More
Pre-Arrival; wine arrives March/April: Founder/owner Andrea Cortonesi launched Uccelliera in 1986 by purchasing a few hectares of land that had been part of the famous Ciacci Piccolomini estate in the warm southern Castelnuovo... Read More
The reds from Tuscany’s coastal Bolgheri set the standard for “super-Tuscan” wines based on Bordeaux grapes like Cabernet and Merlot in terms of both quality and price. Just a bit further south, in Maremma, though,... Read More
Pre-Arrival: Wine Arrives March/April 2024: When Andrea Cortonesi decided to open a modern Tuscan restaurant in Siena 15 or so years ago, he wanted to serve some of his own wine with the re-imagined Tuscan dishes he planned. But,... Read More
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