Gold for Grati’s Olive Oil

Gold for Grati's Olive Oil

Fratelli Grati's Olive Oil, honoured with a gold award

Gold for Grati's Olive Oil

Fratelli Grati: A Family Tradition in the Heart of Tuscany

Nestled in the Tuscan countryside, this family-run estate is dedicated to producing exceptional wines and olive oil that honor their land and heritage.

Tuscan Wines, Rich in Character

From the historic estates—Galiga, Vetrice – they cultivate native grape varieties like Sangiovese, Colorino, and Canaiolo. Each bottle reflects their dedication to quality, expressing the vibrant terroir and timeless spirit of Chianti Rufina.

Award-Winning Olive Oil

Their extra virgin olive oil is a true taste of Tuscany: fruity, peppery, and beautifully balanced. Produced with a blend of tradition and innovation, it’s internationally celebrated for its purity and flavor—perfect for elevating any dish.

Oliviers & Co

Grati: award winning olive oil

Fratelli Grati’s extra virgin olive oil, crafted in the hills of Chianti Rufina, has earned international recognition for its purity and flavor. In France, it is proudly imported and distributed by Oliviers & Co, a renowned curator of the finest Mediterranean olive oils. Among their rigorous annual selection—where only a handful of oils are chosen from hundreds of artisanal producers—Grati’s olive oil stands out as one of the very best, celebrated for its vibrant character, impeccable freshness, and authentic Tuscan soul.

Global Recognition at the NYIOOC

Fratelli Grati’s extra virgin olive oil was honored at the NYIOOC World Olive Oil Competition, the most prestigious international contest dedicated to olive oil quality. Held annually in New York, the NYIOOC brings together producers from over 30 countries, with thousands of entries judged by a panel of expert tasters. In the 2025 edition, Grati’s olive oil stood out among hundreds of submissions, earning a Gold Award for its exceptional flavor, purity, and craftsmanship. 

Gold for Grati's Olive Oil

Why is the NYIOOC an important recognition?

The NYIOOC World Olive Oil Competition is the most prestigious international competition for olive oil quality, where thousands of entries from over 30 countries are judged. Winning a Gold Award here places Fratelli Grati among the world’s elite olive oil producers!

Gold for Grati's Olive Oil

What makes Fratelli Grati olive oil so special?

The oil is celebrated for its pure taste, vibrant character, impeccable freshness, and authentic Tuscan soul, derived from the traditional olive varieties Frantoio, Moraiolo, and Pendolino.”

Gold for Grati's olive oil

For more information about Grati, their wines, olive oil and events they organize, take a look at their Facebook page or at the website: 

WEBSITE GRATI WINERY
FACEBOOK GRATI WINERY
Gold for Grati's Olive Oil

Awards for Villa di Vetrice

Villa di Vetrice

Awards for Villa di Vetrice: their Vin Santo del Chianti Rufina 2005 has been awarded with a  Gold Medal, Best of class at the Los Angeles Wine Competition 2025.

Gold Medal

Best of Class

Points
0

Vin Santo del Chianti Rufina
A masterpiece where freshness and elegance  are combined with a thick mouthfeel

Fresh, focused and elegantly open with a thick and exqui­site mouth-feel. 
On the palate it shows harmonious, with oil, toffee, walnut, leather, caramel and dried apricot character. Dried fig and orange peel accents lead to an everlasting finish.

Well-known the perfect combination with cantucci (traditional almond biscuits from Tuscany) but very good also with other (nut based) cakes, liver-pate dishes and complex cheeses. thanks to its multiple layers, long finish, acidity and good structure.

Villa di Vetrice

Herebelow the list of all winners. You can find Villa di Vetrice’s in Santo on page 10.

Results Los Angeles Wine Competition 2025
How is the Vin Santo made? 

The vinsantaio, where vinsanto is made, hangs full of grape bunches, quite appropriately above the family chapel at Villa Vetrice, as ‘vinsanto or vino santo‘ means ‘holy wine’.

In the Grati family, it is a tradition that began over a hundred years ago, with which the great secret of vinsanto, the madre (mother), is also over a century old.

The madre is an aromatic sediment of inactive fine lees. She, a natural yeast, is ‘eterna’, for ever, because each new production uses some of the old that has multiplied at the end of the process and is then kept again.

Healthy bunches of grapes were picked in mid-September, and hung in the vinsantaio to slowly dry out for over three months.
70% of the grapes are white, Malvasia and Trebbiano, 30% are blue, Sangiovese.
Vinsanto is made only in years with extremely healthy grape material.
Sulfur is lit daily in the vinsantaio to clean the air of insects and unwanted critters. There is also the game of windows, which are open during the day and closed again at night, depending on the weather. The grapes have to dry properly and slowly. As an extra help, only if needed, ventilators can be used.

 

Villa di Vetrice: Vinsantaia

In December or January, when 30% of the original volume remains, the grapes are pressed. The must is then put into clean caratelli, small wooden barrels, on top of the madre. The caratelli are then sealed with cement, while 25% of the space remains empty.
Fermentation starts slowly in March, while temperatures rise and stops with the heat in summer. For three years in a row.  In winter, spontaneous clarification takes place, including the deposition of the madre.
The wine then remains in the unopened caratelli for at least ten years before being bottled.
Villa di Vetrice Vinsanto del Chianti Rùfina DOC comes with 17% alcohol and 100% class.

Villa di Vetrice: caratelli per vinsanto

Discover the other wines of Villa di Vetrice: Chianti Rufina and Chianti Rufina Riserva.

Take a look at their Facebook page

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Vinum: awards for Agricola del Nudo

Enoteca Nederland at Vinitaly

Vinum: awards for Agricola del Nudo.

GOLD Medal for their Crudelia 2024 at World of Rose’ competition.

Cheers!

Tasting notes:

“A light copper rosé. A full-bodied nose, with notes of almond, cinnamon, damp earth, candied orange peel, and acacia. On the palate, white apricot, a slender structure, and plenty of juice. The acidity permeates the entire palate, lending a flowing finish. A hint of lime juice. With aeration, the complexity increases on the nose and palate. An atypical rosé.“

Agricola del Nudo gold at Millésime Bio Challenge for Vermentino Maremma Toscana 2020

Simple, Clear and Pure:

this is NUDO

 The purpose

Nudo symbolizes “unvarnished, straightforward and purity”.
This is how the wine tastes: simple, clear and pure.
Sustainability is a top priority. Cultivated exclusively according to the rules of organic farming. The wines are fermented spontaneously. At Agricola del Nudo’s they only use sulphites in very small quantities and they only choose for the local grape varieties Vermentino, and Sangiovese but also Syrah.

The history

NUDO was born from the friendship between Stefano Bambagioni, a farmer from Maremma and Roland Krebser, a Swiss oenologist and is a project of the heart.

Stefano grew grapes using organic methods on his two-hectare vineyard. As an oenologist at a winery, Roland bought these grapes from him. That’s how they met in 2009 and that’s how the story began.

At first they only produced a small batch for families and friends. In the year 2012 the first major production of 3000 bottles for public sale started. Thanks to the wonderful cooperation and help of many friends, production was increased to a total of 24,000 bottles. Nevertheless, they have remained true to their philosophy.

The Wines: Excellent grapes from Maremma Tuscany

The wines are consistently grown and matured using organic methods. Great importance to collecting the entire harvest carefully by hand in small cassettes. The selection of the grapes takes place directly in the vineyard.

Vermentino Toscana, Rosato Toscana, Rosso Maremma Toscana, Rosso Costa Toscana

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DISCOVER THE WINES

Toscana Rosso IGT Materia Rossa

Logo La Selva

Toscana Rosso IGT Materia Rossa: La Casa dei Polpi,  the special edition of Cantina LaSelva‘s Toscana Rossa IGT 2022.

A red wine with character – smooth and enveloping.
A special edition wine to support “The House of Octopuses” an initiative aimed at protecting these incredible inhabitants of the sea from intensive fishing using plastic traps.
This experimental project seeks to offer octopuses new shelters by permanently installing artificial dens on the seabed, made from eco-sustainable materials such as terracotta.

THE WINE

Grapes: Sangiovese, Merlot
Production area: Magliano in Toscana
Bottles produced: 16.000 bottles

Vinification: After gentle destemming and crushing, the grapes are vinified in temperature-controlled stainless steel tanks to preserve their freshness and varietal character. Fermentation times and pump-over practices are carefully adjusted according to the specific traits of each grape. After fermentation, the wine matures in stainless steel tanks, allowing it to develop greater aromatic complexity and a clean, vibrant profile.
Flavour and aroma: Elegant and spicy with fresh notes of red berries. In the mouth it is soft, persistent and fresh at the end.
Pairings: pasta dishes with red sauces and meat sauce, red meat, spicy dishes.
Serving temperature: 18° C.
Certification: ICEA – Naturland Fair.

download here the factsheet
Logo La Selva

“Nothing taken away, nothing added”

This is the motto of Cantina LaSelva, founded in 1980 by Karl Egger.
Through his vision and work in developing LaSelva, Egger became one of the pioneers of organic farming in Europe. Karl Egger left his homeland, Munich, and moved to the south of Tuscany where he bought 7 hectares of land. Here he began to grow fruit and vegetables following the simple rules of nature: a choice that led him ten years later to give birth to the organic farming association, Naturland.
In 1984 LaSelva became the first Naturland-certified business beyond German borders.

In Maremma

Cantina LaSelva is located in a unique place, nestled in the south of Tuscany and surrounded by untamed nature. The varied landscape ranges from the woods of a regional park to medieval villages, and then on to the sea. These are places where you can discover ancient traditions and enjoy true beauty in every season. Maremma is also the birthplace of Tuscan viticulture, with its origins dating back to the Etruscans and their sophisticated civilisation.

The microclimate of the Maremma hills has always brought out the best qualities of Sangiovese grapes, which are used to make wines like Morellino di Scansano – known and loved throughout the world. The combination of minerals, lime, marl and limestone – combined with the coastal influence of the Tyrrhenian Sea – form the basis for opulent, soft red wines and for savoury white wines with a strong personality.

Cantina - laselva
Building LaSelva
Strictly Organic

Even in the winery, they process the grapes without using unnecessary additives.
They apply organic concepts and adopt the most advanced technologies in temperature control, fermentation, pumping over and delicate punching down.

More info? Take a look at their website  →

laselva.wine

Carmignano: small appellation, Great wines

Carmignano: small appellation, Great wines

The production of Carmignano goes back to  the Etruscan times.
It was established in 1716 by the proclamation “Above the Declaration of the Borders of the four Regions of Chianti, Pomino, Carmignano and Val d’Arno di Sopra” issued by Grand Duke Cosimo III de’ Medici in which the boundaries of the wine-growing areas were set.

In 1975, thanks to the initiative of the winemakers of Carmignano, it obtained the DOC and in 1990 the DOCG.

Carmignano wine is obtained largely from the Sangiovese grape variety combined with Canaiolo Nero (max. 20%), Cabernet Franc and Cabernet Sauvignon (10-20%) and a possible addition of white grapes (max. 10%) of the Trebbiano Toscano, Canaiolo Bianco and Malvasia del Chianti grape varieties. 

The windy climate and the high temperature ranges, the well-distributed rainfall even in the summer period make the Carmignano area particularly suitable for growing vines, favoring the ripening of the grapes. The resulting wine is structured with a fine and intense bouquet, which lends itself well to aging (according to the regulations, 10 months of aging in oak and/or chestnut barrels are mandatory, and 12 months for the Carmignano Riserva DOCG).

logo fattoria ambra

We are glad to inform you that Fattoria Ambra‘s Carmignano Montalbiolo Riserva 2020 is among the best Carmignano, according to Gambero Rosso.

“The wine has richness and structure, maintaining a dynamic, taut and wide-ranging sip, accompanied by an intense and well-focused aromatic baggage.

Fattoria Ambra has belonged to the Romei Rigoli family since the end of the nineteenth century. And today it is run by Giuseppe Rigoli, together with his wife Susan and his nephew Fabio Marzotti. The vineyards, cultivated mainly with Sangiovese, Cabernet Sauvignon and Canaiolo, are located in some of the most significant areas of the Carmignano denomination: Montalbiolo, Elzana, Santa Cristina in Pilli, Montefortini and Podere Lombarda and are managed organically.”

source: gamberorosso.it

Learn more about Fattoria Ambra and their precious wines…

…take a look at their website.

fattoriaambra.it

Vitae 2025: awards for Podere il Castellaccio

Vtae 2025: awards for Podere Il Castellaccio: Associazione Italiana Sommelier awarded the Rosso Toscana Valente 2020 with 4 Viti.

4 Viti Vite 2025 Podere il Castellaccio

Rosso Toscana Valente 2020 IGT

Grapes: 70% Sangiovese 30% mix of foglia tonda & pugnitello.
Training System: Spurred cordon.
Harvest: Late September/early October.
Vinification: Fermented and macerated in oak barrels at controlled temperature.
Ageing: 12 months in 20 hl barrels and 12 months in the bottle.

TASTING NOTES:
Dark, luminous ruby red colour predominant aromas include refined spices, sour cherry and blackcurrants, balsamic notes, vanilla and resinated aromas of mediterranean pine; a highly classical expression of a native tuscan wine.
On the palate the tannin is dense and elegant, and heading towards a soft, velvety feel. to bring out the best in the wine, match with local products, such as cheeses, cured meats, pasta with meat sauce or grilled meats.

logo castellaccio

The passion of one man marks the beginning of the history of Podere Il Castellaccio. In the 1960s, Luigi Corradini, the maternal grandfather of current owner Alessandro Scappini, found an estate of 18 hectares on the hills of Castagneto Carducci. The area is Bolgheri, a place that was not yet world famous and had nothing to recommend it other than the essence of the land and the potential it had to produce great wine.
To plant his first vineyards Luigi was only able to use grapes that were native to the Chianti and Scansano area. Thus were Pugnitello, Foglia Tonda, Sangiovese planted – just a few hectares, native wine varieties and a small wine cellar. Over the years, the management of the estate gradually transitioned into the hands of his son Roberto.

However, it was only in 2009 that the winery Podere Il Castellaccio was founded by Alessandro Scappini, the third generation in charge of the estate.
Alessandro Scappini, born and raised in Bolgheri, decided indeed to work with a 60 years old family vineyard planted with ancient varieties.

In the meantime he also starts growing the signature grapes of the DOC and makes his debut on the market with its first Bolgheri wine with the vintage 2015.

His path inside the DOC is completed in the vintage 2018 when his Bolgheri Superiore Il Castellaccio is born and it was released for the first time on the market at the begin of 2021.

Podere Il Castellaccio is situated in Castagneto Carducci, across the seaward side of Segalari Hills, at an altitude of 194 meters a.s.l.

Alessandro Scappini

Due to its geographic position, the vineyards enjoy  a Mediterranean climate, with more solar radiations, a  better thermal excursion and a higher ventilation.

Not only Bolgheri 

“A sip from the past, while looking to the future” is the catchphrase used by this highly-manicured Bolgheri winery.

The family passion and the expertise added by the winemaker Attilio Pagli have the aim to tell the story of the region through the salvaging of ancient varieties that are inextricably linked to the tradition of Tuscan wine, specifically in the area of Bolgheri.
The older vineyards, occupying more than 2 hectares, are planted with Tuscan natives Sangiovese, Ciliegiolo, Foglia Tonda and Pugnitello.
castellaccio's wines

More info?
Take a look at the website and follow the producer on the socials

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Vitae 2025: awards for Grati

Vtae 2025: awards for Grati: Associazione Italiana Sommelier awarded their Vin Santo 2006 and Canaiolo Bianco 2018 with 4 Viti.

Canaiolo Bianco Borgo Prunatelli
Since its first vintage (2012) it’s  the only single varietal Canaiolo Bianco.
It’s very important to underline that it is NOT a Canaiolo Nero vinified without pomace, but it is a wine made with the Canaiolo Bianco variety.

Vin Santo del Chianti Rufina
A masterpiece where freshness and elegance  are combined with a thick mouthfeel

How it the Vinsanto made?

The vinsantaio, where vinsanto is made, hangs full of grape bunches, quite appropriately above the family chapel at Villa Vetrice, as ‘vinsanto or vino santo‘ means ‘holy wine’.

In the Grati family, it is a tradition that began over a hundred years ago, with which the great secret of vinsanto, the madre (mother), is also over a century old.

The madre is an aromatic sediment of inactive fine lees. She, a natural yeast, is ‘eterna’, for ever, because each new production uses some of the old that has multiplied at the end of the process and is then kept again.

Healthy bunches of grapes were picked in mid-September, and hung in the vinsantaio to slowly dry out for over three months.
70% of the grapes are white, Malvasia and Trebbiano, 30% are blue, Sangiovese.
Vinsanto is made only in years with extremely healthy grape material.
Sulfur is lit daily in the vinsantaio to clean the air of insects and unwanted critters. There is also the game of windows, which are open during the day and closed again at night, depending on the weather. The grapes have to dry properly and slowly. As an extra help, only if needed, ventilators can be used.

Villa di Vetrice: Vinsantaia

In December or January, when 30% of the original volume remains, the grapes are pressed. The must is then put into clean caratelli, small wooden barrels, on top of the madre. The caratelli are then sealed with cement, while 25% of the space remains empty.
Fermentation starts slowly in March, while temperatures rise and stops with the heat in summer. For three years in a row.  In winter, spontaneous clarification takes place, including the deposition of the madre.
The wine then remains in the unopened caratelli for at least ten years before being bottled.
Villa di Vetrice Vinsanto del Chianti Rùfina DOC comes with 17% alcohol and 100% class.

Villa di Vetrice: caratelli per vinsanto

It is excellent as a dessert wine, but also by itself, for instance with cantucci, typical Tuscan almond cookies.


The 2006 vintage is currently on sale in 50cl bottles.

borgo-prunatelli-1

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