Vinum awards for Masseria Cuturi
Continue readingVinum: awards for Masseria Cuturi
Awards for Patrizia Cencioni
Awards for Patrizia Cencioni.
Continue readingVinum: awards for Agricola del Nudo
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.“
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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Toscana Rosso IGT Materia Rossa
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.
“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.
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 →
Kerin O’Keefe: high ratings for Pertinace
Kerin O’Keefe: high ratings for Pertinace
Continue readingCarmignano: 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).
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.
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.
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.
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.
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.
More info?
Take a look at the website and follow the producer on the socials
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.
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.
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.
Follow them on the socials
New awards for Patrizia Cencioni
New awards for Patrizia Cencioni: Kerin O’Keefe rated the Brunello Patrizia Cencioni 2020 and Brunello Ofelio 2020 with respectively 93 and 95 Points.
Points
0
Tastingnote: “The fragrant 2020 Brunello from Patrizia Cencioni opens with heady aromas of dog rose, sun-warmed hay, new leather, espresso and Mediterranean scrub. On the enveloping palate, tightly woven, velvety tannins accompany fleshy red plum, Morello cherry and cake spice before a soothing licorice close.
Drink 2028–2035.: Abv: N/A”
Kerin O’Keefe November 2024 ©kerinokeefe.com
Points
0
Tastingnote: “Aromas of forest floor mingle with dark exotic spice, Mediterranean brush and blue flower on the fragrant 2020 Brunello Ofelio. Aged for 40 months in 15 Hl Slavonian oak casks, it’s enveloping and savory, featuring layers of ripe red cherry, zesty orange, tobacco, mocha and licorice. Firm, velvety tannins provide structure and finesse.
Drink 2030–2036. Abv: N/A”
Kerin O’Keefe November 2024
©kerinokeefe.com
GOOD MONTALCINO WINE IS BORN IN THE VINEYARD AND GROWS IN THE CELLAR,
FROM THE PASSION OF THREE UNIQUE WOMEN
THE WINERY
Patrizia Cencioni winery is family-run, managed by the owner Patrizia and her two daughters Annalisa and Arianna.
Thanks to the long family experience and the entrepreneurial skills of the owner, a refined feminine touch is added.
THE LAND
The vineyards date back to 1989, the year in which the company was born, which draws its origins from an ancient company in Montalcino created in the 1950s by grandfather Giuseppe Cencioni, one of the founders of the Brunello di Montalcino Consortium.
Located a few kilometres from the town center of Montalcino at about 350 meters a.s.l., overlooking the Val d’Orcia.
A total area of 50 Ha, of which 9 Ha of Sangiovese vineyards and 7 Ha of olive groves.
THE WINES
With the steel vats at controlled temperatures, the correct fermentation is guaranteed.
The slow aging of the wines takes place in oak barrels, with their refinement the elegance and character, already peculiar characteristics of each vintage, stand out also in the bottle.
Tradition, creativity and passion are the main ingredients for good Montalcino wine …
…discover more…take a look at their website
James Suckling awards for Gracciano
James Suckling awards for Gracciano: 93 Points to the first Vino Nobile di Montepulciano Pieve Gracciano 2021
This new Vino Nobile Pieve Gracciano has a stricter production regulation which foresees:
- Grapes grown in a single vineyard of 15 years of age at least
- Maximum yield of 7 tons of grapes per hectare
- Blend: 85% of Sangiovese minimum. Indigenous red berry Tuscan varieties can be added (Canaiolo, Ciliegiolo, Colorino, Mammolo)
- Maturation and ageing:: 36 months of which at least 12 months in wood and 12 months in the bottle
- A committee of the Consortium will evaluate the quality of the wine before it is released on the market.
Introducing the PIEVE
Last year the neighbouring Vino Nobile di Montepulciano appellation in southern Tuscany has delineated 12 specific subregions within the appellation: the Pieve*
- Pieve Cervognano
- Pieve Cerliana
- Pieve Caggiola
- Pieve Sant’Albino
- Pieve Valiano
- Pieve Ascianello
- Pieve San Biagio
- Pieve Le Grazie
- Pieve Gracciano
- Pieve Badia
- Pieve Argiano
- Pieve Valardegna
* In the past the area of this part of Tuscany was divided into “Pievi”: these were religious and civil constituencies which were represented by a rural church.
Click on the link on the right for more info
The Gracciano Estate is one of the oldest wineries in the Montepulciano region.
In the beginning of the 19th century, Gracciano was owned by the Svetoni family who built the Villa and created the Italian-style gardens that surround it. With over 400 hectares and 22 farms, the very extensive Gracciano Estate also produced a wide variety of typical Tuscan products.
The property was inherited by the current owners, Marco, Vannozza and Galdina della Seta Ferrari Corbelli Greco, through their father Giorgio.
Today, the winery covers roughly 70 hectares of which 20 are vineyards.
The vines grow on the clay and silty soil of the Gracciano hills, one of the oldest and most prestigious crus of Montepulciano.
Already in 1864 the Vino Nobile di Montepulciano produced by the then Svetoni winery (today Gracciano della Seta Estate) was awarded the first prize at the International Fair of Turin.
The cellars of the Gracciano Villa still contain several bottles of wine from exceptional vintage years.
Giorgio della Seta, after working for many years abroad as a manager in a multinational company, decided to return to Tuscany and take up the family Estate.
He proceeded to renew the vineyards and build, in 2013, a new winery alongside the traditional unit which is still used for ageing wine in wood.
The winery has always been run by renowned oenologists (such as Nicolò d’Afflitto from 1985 and Beppe Rigoli since 1995) who ensured that the Tenuta di Gracciano produced an excellent Vino Nobile, fully respecting the terroir and using autochthonous vines.