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!
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
Organic/BioLower ABV This is just stupid delicious, all-purpose, Chianti from low-yielding Sangiovese vineyards outside the Classico zone with just a few bunches of Canaiolo and other local grapes scattered around for spice.... Read More
Montalcino’s 2018 vintage was a tough one, with unusually cool weather limiting ripeness and lower than usual concentration meaning “normal’ oak and aging programs risked wiping out the wines. Which made it a... Read More
Yes, this is very well-made Chianti Classico, showing the red cherry, tobacco, leather and spice you’d expect and with fine and food-friendly tannins at the end. But it’s not “serious” Chianti – it’s... Read More
There's 50% less Pertimali Brunello in 2017 than usual due to a very strict selection in the vineyard and less power and structure, too. But the resulting wine is delicious Brunello already, full of flavor and flying across... Read More
100% organic Sangiovese from the ancient red soils (dating from the Triassic period) on the plateau overlooking the winery and San Gimignano below. Elisabetta Fagiuoli makes around 700 magnums per year of this stunning wine and... Read More
Organic/Bio Not to do the points thing too much, but this is one of the 3-4 highest rated “straight” Chianti Classico 2021s Antonio Galloni at Vinous has tasted so far and by far the least expensive. It’s a triumph... Read More
Organic/Bio Here’s proof that great farming and straight-ahead winemaking can deliver fine Chianti – and even finer value! – from outside the Classico zone. More and more Chianti is either all Sangiovese or Sangiovese... 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
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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