Category Archives: sangiovese

Ricasoli C. Brolio Chianti 2010

Barone Ricasole, Castello di Brolio, Gran Selezione, DOCG Chianti Classico, Tuscany, Italy, 2010 On Chianti Classico DOCG The Chianti Classico DOCG area is a smallish region, geographically within, but separate from, the vast Chianti DOCG area.  Up to 20% indigenous … Continue reading

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Mas Sibert Fosenot VdF 2013

Mas Sibert, Fosenot, Vin de France (Fos, Herault, Languedoc (Occitanie)), 2013 This wine: lot No: no lot number, but given the small production, this was most likely bottled as a single lot, biodynamic, just 6000 bts produced, a blend of … Continue reading

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Ricasoli Guicciarda Chianti 2011

Barone Ricasoli, Rocca Guicciarda, DOCG Chianti Classico Riserva, Tuscany, Italy, 2011 Chianti Classico, and ageing regulations There are 3 qualities under Classico – entry level rosso or normale, riserva, and gran selezione (from the 2010 vintage).  Minimum alcohol rises at … Continue reading

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Bibbiano Chianti Classico 2012

Bibbiano, Di Fattoria, DOCG Chianti Classico, Castellina in Chianti, Tuscany, Italy 2012 This wine: possibly varietal sangiovese, but may include up to 20% of canaiolo, coloroni and approved international varieties, Diam 3 agglomerate cork closure, 13.5% abv, The Co-operative, £10 … Continue reading

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Mas Sibert Fosenot VdF 2013

Mas Sibert, Fosenot, Vin de France (Fos, Herault, Languedoc), 2013 This wine: biodynamic, just 6000 bts produced, a blend of 70% syrah, with 10% each of sangiovese (hence VdF), merlot and petit verdot, unfined and unfiltered, natural cork closure, 13.5% abv, … Continue reading

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Verbena B.di Montalcino 2009

Verbena, DOCG Brunello di Montalcino, Tuscany, Italy, 2009 Brunello is a clone of sangiovese grosso, ideally suited to the Montalcino terroir, which is warmer, drier and more elevated (so cooler nights) than the Chianti Classico and Chianti regions, so higher … Continue reading

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BBR Chianti Classico 2011

Berry Bros & Rudd, DOCG Chianti Classico, Tuscany, Italy, 2011 This wine: made by Badia a Coltibuono for BBR, sangiovese dominant plus 10% of canaiolo, colorino and cilliegiolo, 12 months in 20hl oak barrels; Diam 3 agglomerate cork closure, 14% abv, BBR … Continue reading

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