Igt Toscana Rosso 2018 Sangiovese

Made with Susanna and a blend of 95 % Merlot and 5% Alicante Bousquet matured for 24 months in the Australian egg. In Susanna’s own words “A delicious wine.”
Our three IGT wines have a new label designed to emphasise the use of our egg shaped vessels as no oak is used in any of these wines, the objective being to show the pure definition of the grapes.

Pinot Nero 2018     13.5 per cent alc

100 per cent Pinot Noir grapes grown in volcanic soil in the Veneto region in North East Italy, on the hills of Bassano del Grappa. Harvested by hand; 20 days maceration with the skins; alcoholic fermentation in conical shaped tanks then transferred to Clayver ceramic eggs of 400 litres for malolactic and 12 months maturation thereafter; 8 months bottle age in winery before shipping.

Brunello  di Montalcino 2015       14.5 per cent alc

100 per cent Sangiovese made in the winery at Fattoria dei Barbi in Montalcino. Barbi is one of the oldest and most prestigious producers, owned by the Cinelli Colombini family. The current head of the family Stefano wanted to experiment with my eggs so we placed one of each of the Italian producers and filled them with 2015 vintage juice which had already been matured in traditional large old Slavonian oak barrels for 2 years and then six months in smaller barrels. After nine months in the eggs we decided to blend all 3 together and bottle in July 2019. Released 12 months later.

Gran Selezione Chianti Classico 2017. 100% Sangiovese grapes

Again the same juice as Chianti Classico but a different mix of vessels.

Gran Selezione should be just that – the top Chianti made by me.

Chianti Classico Riserva 2016      13.5 per cent alc

This wine has just been awarded a Bronze medal in the TUSCAN MASTERS 2020 blind tasting organised by drinks business magazine.

100 per cent Sangiovese, the same juice as the Chianti Classico but a different blend of vessels and the addition of more oaked wine – in fact it consists of 55 per cent oaked wine.