{"title":"Tuscan Wine","description":"\u003cp\u003eTuscany is the heartland of Sangiovese, Italy's great red grape. Chianti Classico offers cherry, dried herbs and savoury acidity; Brunello di Montalcino is fuller, longer-lived and grand; Vino Nobile di Montepulciano sits between the two. Along the coast, Bolgheri and the Super Tuscans blend in Cabernet and Merlot for a more international style. Tuscan reds are built for the table, shining with tomato-based pasta, bistecca alla fiorentina, game and aged pecorino.\u003c\/p\u003e","products":[{"product_id":"2021-chianti-classico-riserva-badia-a-coltibuono","title":"Chianti Classico Riserva, Badia a Coltibuono 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eBlack-berried fruit with tobacco, spice and a savoury undertow. Medium-bodied and fresh, the mature fruit wrapped in refined tannins through to a balanced finish. Sangiovese 90%, with Colorino, Canaiolo and Ciliegiolo making up the rest.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eBadia a Coltibuono takes its name from the abbey built on the property in 1051, where a community of Vallombrosan monks lived; the 74-hectare estate covering the Monti subzone was bought in 1846 and has passed through six generations of the Stucchi Prinetti family, today run by siblings Emanuela, Guido, Paolo and winemaker Roberto. The vineyards sit around the village of Monti near Siena at 250 to 330 metres, where breezes ventilate the vines, on clay loam of 15 to 25% clay over limestone rock, planted mostly on south- and east-facing aspects; they have been cultivated organically since 1995 and certified since 2003, with no herbicides or insecticides used since 1985. The grapes are hand-harvested and hand-sorted where needed, fermented with wild yeasts below 28°C with a long maceration of 20 to 35 days, then matured for two years in 20 to 25-hectolitre casks of seasoned French and Austrian oak.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eServe at 16-18°C. Good with bistecca alla fiorentina, pappardelle with wild boar ragù, roast guinea fowl and aged pecorino. Drinking well now and worth keeping ten to twenty years; an hour in a decanter opens up a young bottle. Sealed with a DIAM closure.\u003c\/p\u003e","brand":"Badia a Coltibuono","offers":[{"title":"Default Title","offer_id":58476534563199,"sku":"HNW-5250121A","price":33.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5250121A.jpg?v=1789923289"},{"product_id":"2019-chianti-classico-riserva-cultus-badia-a-coltibuono","title":"Chianti Classico Riserva, Cultus, Badia a Coltibuono 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eBalsamic notes lead into cherry, florals, liquorice and chocolate. Warm on the palate, with a full texture held in balance by a lifted finish. Sangiovese 80%, with Colorino, Canaiolo and Ciliegiolo making up the rest.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eBadia a Coltibuono takes its name from the abbey built on the property in 1051, where a community of Vallombrosan monks lived; the 74-hectare estate covering the Monti subzone was bought in 1846 and has passed through six generations of the Stucchi Prinetti family, today run by siblings Emanuela, Guido, Paolo and winemaker Roberto. Cultus, Latin for cultivation, comes from vineyards at 250 to 330 metres on clay loam of 15 to 25% clay over limestone rock, facing south and east, with newer vines replanted by massal selection from cuttings taken off the estate's oldest plants; the site has been cultivated organically since 1995 and certified since 2003, with no herbicides or insecticides used since 1985. The grapes are hand-harvested and hand-sorted where needed, fermented with wild yeasts below 28°C in stainless steel with 20 to 35 days on the skins, then matured 14 to 16 months in 225-litre French oak barriques, no more than 10% of them new.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eServe at 16-18°C. Good with grilled beef, braised short ribs, wild mushroom risotto and aged pecorino. Drinking well now and worth keeping ten to twenty years; give a young bottle an hour in a decanter. Sealed with a DIAM closure.\u003c\/p\u003e","brand":"Badia a Coltibuono","offers":[{"title":"Default Title","offer_id":58476537020799,"sku":"HNW-5250219A","price":33.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5250219A.jpg?v=1789923331"},{"product_id":"2024-merlot-cabernet-franc-quercegobbe-toscana-petra","title":"Merlot, Cabernet Franc, Quercegobbe, Toscana, Petra 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eWild red fruit and blueberry with a citrus lift, then thyme, rosemary and a balsamic thread of Mediterranean scrub. Dense but agile on the palate, medium-bodied with energetic tannins and a fresh, faintly sanguine finish. Merlot 88%, Cabernet Franc 12%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003ePetra was founded by Vittorio Moretti after a 1996 trip to the châteaux of Bordeaux sent him looking for the right ground in Italy; he and his second daughter Francesca settled on the district between Castiglione della Pescaia and Suvereto, in the Maremma among the hills of the Val di Cornia overlooking the Tyrrhenian Sea, and in 2001 began building the winery designed by Swiss architect Mario Botta into a hillside. This wine comes from the Quercegobbe vineyard at San Lorenzo, where flysch a palombini soils of calcareous clay full of stones and pebbles, along with the blue clay of the Apennines, limit vigour and keep acidity up; the vines were planted in 1998 at 6,200 per hectare, Guyot-trained, with yields kept deliberately low. Parcels were selected precisely, optically sorted, handled as whole berries and macerated for a total of 45 days, then matured 12 months in French oak barriques with 30% new wood and six months in concrete before bottling. In 2024 a mild winter refilled water reserves and a steady spring brought even flowering; a hot, dry summer tempered by cool nights preserved aromatics, early September rain balanced sugar and acidity, and the fruit came in before the later rains.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eServe at 16-18°C. Good with roast lamb, herb-crusted pork loin, pasta with a tomato and sausage ragù and semi-hard sheep's cheese. Drinking well now and will hold five to ten years; half an hour in a decanter suits it. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Petra","offers":[{"title":"Default Title","offer_id":58476538757503,"sku":"HNW-5277624A","price":34.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5277624A.jpg?v=1789923377"},{"product_id":"2024-hebo-toscana-petra","title":"Hebo, Toscana, Petra 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlack cherry, ripe red fruit and blueberry, with violet, a mineral edge and the herbal note of maquis scrub behind them, and a clear balsamic lift that is this wine's signature. Medium-bodied and fresh, with balanced acidity and fine, well-tailored tannins running to a long, savoury finish. Merlot 55%, Cabernet Sauvignon 20%, Sangiovese 15%, Cabernet Franc 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eVittorio Moretti came back from a trip to the châteaux of Bordeaux in 1996 looking for Italian land to match them, and found it in the district between Castiglione della Pescaia and Suvereto, in the Maremma hills of the Val di Cornia overlooking the Tyrrhenian Sea; construction of the Petra winery, designed by the Swiss architect Mario Botta and built into a hillside to limit its impact on the landscape, began in 2001, and the estate was realised by Moretti with his second daughter Francesca. Its vineyards sit across four sites — Suvereto, Riotorto, Piombino and Massa Marittima — all on hilly, maritime ground of distinctly calcareous soil rich in ferrous material, with the blue clay of the Apennines holding winter water and releasing it slowly through the summer; the vines went in during 1998 at 6,100 per hectare, Guyot trained, with yields kept deliberately low. The grapes were destemmed and fermented with selected yeasts in temperature-controlled stainless steel, held on skins for ten to fifteen days depending on the variety, then given eight months in concrete vats to keep the fruit clean. 2024 opened with a mild winter that refilled the water reserves and a steady spring; a hot, dry summer followed, tempered by cool nights that held the aromatics, and early September rain balanced sugar and acidity before picking came ahead of the later rains.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. Good with grilled lamb chops, a rare steak, pasta with tomato and sausage, or a board of young pecorino. Drinking well now and for three to five years; half an hour in a decanter opens the herbal edge. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Petra","offers":[{"title":"Default Title","offer_id":58476539150719,"sku":"HNW-5277524A","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5277524A.jpg?v=1789923403"},{"product_id":"2019-rosso-toscana-giulia-villa-saletta","title":"Rosso Toscana, Giulia, Villa Saletta 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eSpice and toasted oak lead the nose, with berry fruit, liquorice and violets behind them. The palate is full and supple, the tannins rounded rather than firm, and the finish turns to ripe red fruit, dark chocolate and tobacco. Cabernet Franc and Cabernet Sauvignon.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eVilla Saletta lies in the hills of Palaia, in the province of Pisa, an estate that has had only four owners in its long history and that had fallen almost entirely to ruin by the time the English Hands family bought it. Restored over the past two decades, it now covers more than 1,400 hectares of woodland, olive groves, vineyards and crops, farmed under agronomist and oenologist David Landini with an emphasis on biodiversity. Giulia comes off the Torrino and Colline vineyards, four hectares of finely textured clay, marine sediment, sandstone and silty marl, Guyot-trained at 5,900 vines to the hectare; the hand-sorted fruit was destemmed and lightly pressed, then fermented partly in new barrels and partly in small stainless-steel tanks at 26°C with three weeks on the skins, before malolactic conversion and 24 months in French oak barrels and a further six months in bottle. The 2019 season began cool and wet, turned hot and dry from June, and closed with cooler nights that brought the ripening back into balance.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C and give it an hour in a decanter. It suits roast beef, grilled lamb, pappardelle with a meat ragù and aged pecorino. Drink over the next three to five years.\u003c\/p\u003e","brand":"Villa Saletta","offers":[{"title":"Default Title","offer_id":58476539183487,"sku":"HNW-5223819A","price":58.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5223819A.jpg?v=1789923407"},{"product_id":"2021-chianti-classico-riserva-querciabella","title":"Chianti Classico Riserva, Querciabella 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eForest herbs, anise, red cherry liqueur and a touch of juniper, all lifted by a vivid aromatic profile. Medium-bodied, with fine ripe tannins, striking tension and a note of blood orange on the finish. Sangiovese 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eQuerciabella was founded in 1974 by Giuseppe Castiglioni to make world-class wine in Chianti Classico, and the 1981 release of Camartina, one of the first Super Tuscans, set its direction; the estate now runs to 95 hectares across Chianti Classico and a coastal property in Maremma, led by Giuseppe's daughter Mita with her children Andrea and Selene. Fruit comes from Ruffoli di Greve in Chianti, where sandstone from flaking galestro runs denser in clay at 350 to 400 metres and looser at 550, from Lamole at 700 metres on sandy soil with clay and schist, and from Radda at 450 metres where galestro slate gives darker fruit and persistent tannins; the vines are trained to cordon spur and Guyot, yields held to around 30 hectolitres per hectare, and the vineyards have been farmed organically since 1988 with cover crops, green manuring and plant-based compost. Around sixty micro-vinifications kept the lots separate, fermenting mostly in temperature-controlled stainless steel after a 48-hour cold soak, with some parcels in small open-top oak vats, then up to 30 days on the skins with light pump-overs, lees ageing through malolactic conversion, and 16 to 18 months in 225-litre French oak barrels, 500-litre tonneaux and 2,500 to 3,000-litre casks, with no more than 15% new oak.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eServe at 16-18°C. Good with roast veal, duck with cherries, tagliatelle with mushrooms and mature pecorino. Drinking well now and worth keeping ten to twenty years; an hour in a decanter helps a young bottle. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Querciabella","offers":[{"title":"Default Title","offer_id":58476539707775,"sku":"HNW-5305521A","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5305521A.jpg?v=1789923422"},{"product_id":"2025-vermentino-albablu-campo-alle-comete","title":"Vermentino Albablu, Campo alle Comete 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eFloral on the nose, then a brisk citrus palate with a fine mineral thread running underneath it. Light-bodied and dry, the acidity zesty and the finish long and vibrant. Vermentino 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCampo alle Comete is a 26-hectare estate at the foot of Castagneto Carducci on the Etruscan River, a stone's throw from the Tyrrhenian Sea, and takes its name from the days when the Bolgheri countryside was a patchwork of fields — 'campi' — and its paths were lit at night by stars and the occasional comet, 'comete'. Antonio Capaldo acquired the property in 2016 to make wine from international varieties, and commissioned the Italian illustrator Nicoletta Ceccoli, whose painting of the estate as 'a place suspended between reality and imagination' gave the labels their look; the estate was awarded B Corporation certification in 2022. The oldest vines ring the cellar amid Mediterranean bushland, and the Guyot-trained Vermentino grows in light, sandy soils that are warm, airy and free-draining, where the constant sea breezes put balancing acidity back into sun-ripened fruit; the vineyard is farmed on organic principles using only copper and sulphur preparations, and the fruit is hand-harvested and taken straight to the cellar. Whole bunches were pressed immediately to avoid oxidation, the must was settled cold for 24 hours and racked, then fermented with selected yeasts at cool temperatures in stainless steel, with weekly lees stirring to build volume and texture.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8 to 10°C. Good with grilled prawns, a plate of oysters, spaghetti alle vongole, or a goat's cheese and herb salad. Drink over the next two to three years, while it is at its most vibrant; no decanting needed. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Campo alle Comete","offers":[{"title":"Default Title","offer_id":58476540199295,"sku":"HNW-5206325A","price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5206325A.jpg?v=1789923444"},{"product_id":"2019-rosso-toscana-riccardi-villa-saletta","title":"Rosso Toscana, Riccardi, Villa Saletta 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLeather and tobacco on the nose give way to ripe red fruit, Chinotto and quinine. The palate is full and ample but silky with it, velvety tannins wrapped around the fruit and running through to a long, balanced finish. Sangiovese 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eVilla Saletta lies in the hills of Palaia, in the province of Pisa, an estate that has had only four owners in its long history and that had fallen almost entirely to ruin by the time the English Hands family bought it. Restored over the past two decades, it now covers more than 1,400 hectares of woodland, olive groves, vineyards and crops, farmed under agronomist and oenologist David Landini with an emphasis on biodiversity. Riccardi comes from the two-hectare Santa Margherita vineyard, on finely textured clay, marine sediment, sandstone and silty marl, spur-cordon trained at 6,250 vines to the hectare and hand-harvested at optimum maturity; fermentation ran three weeks in small temperature-controlled stainless-steel tanks, malolactic conversion followed in puncheons, and the wine then spent 24 months in wood - 50% new tonneaux, 20% new barrels, 20% one-year-old and 10% two-year-old, including new Slovenian oak. The 2019 season began cool and wet, turned hot and dry from June, and closed with cooler nights that brought the ripening back into balance.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C, decanting half an hour ahead. It goes with bistecca alla fiorentina, roast guinea fowl, tagliatelle with wild boar ragù and mature pecorino. Drink over the next three to five years.\u003c\/p\u003e","brand":"Villa Saletta","offers":[{"title":"Default Title","offer_id":58476540330367,"sku":"HNW-5223719A","price":59.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5223719A.jpg?v=1789923453"},{"product_id":"2019-brunello-di-montalcino-banfi","title":"Brunello di Montalcino, Banfi 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRuby red with garnet highlights, and an intense nose of blackberry and blackcurrant with floral hints of rose that bring freshness. The body is full and powerful, the tannins soft and smooth against a marked acidity, closing long and deep. Sangiovese 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eBanfi was founded in 1978 by the Italian-American brothers John and Harry Mariani, who worked with Ezio Rivella to turn land bought at Montalcino into a large-scale quality estate, later adding the historic Piedmontese winery Bruzzone; it holds Equalitas sustainability certification at both organisational and product level, and its Brunello di Montalcino Poggio all'Oro 2016 was the first Brunello to obtain it. Recently Banfi featured in the Top 100 of The World's Best Vineyard Awards 2025. The vineyards lie on the hilly part of the estate at a low to moderate incline, on soils ranging from the clay sands of the marine Pliocene, deep and full of calcareous stones, to grey-blue clays, moderately deep and mineral, that hold humidity; vines are spur cordon and Banfi Albarello trained at 2,400 to 5,500 per hectare, yielding 65 quintals per hectare. Fermentation runs at 25-30°C in Horizon hybrid French oak and stainless-steel tanks, followed by a minimum of two years' ageing, 80% in 60 to 90-hectolitre French oak casks and 20% in 350-litre French barriques. The 2019 growing season opened with an extraordinary cold snap in April and May that delayed development before a hot, dry spell brought the vines back, giving a harvest of high quality and marked territorial character.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eServe at 16-18°C. Good with roast beef, venison, pappardelle with hare and aged Parmigiano. Drinking well now and worth keeping ten to twenty years; decant an hour or two ahead. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Banfi","offers":[{"title":"Default Title","offer_id":58476541411711,"sku":"HNW-5300819A","price":46.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5300819A.jpg?v=1789923467"},{"product_id":"2020-chianti-classico-gran-selezione-querciabella","title":"Chianti Classico Gran Selezione, Querciabella 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRed cherry and plum with lavender, crushed herbs, orange peel and a twist of white pepper. Taut and elegant rather than heavy, with vibrant acidity, fine-grained tannins and a mineral tension that carries the finish. Sangiovese 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eQuerciabella was founded in Chianti Classico in 1974 by Giuseppe Castiglioni, and released Camartina, one of the first Super Tuscans, in 1981; the estate is run today by his daughter Mita with her children Andrea and Selene, and runs to 95 hectares across Chianti Classico and a coastal property in Maremma. The fruit for this wine comes from Ruffoli di Greve, where galestro sandstone soils turn from clay at 350 to 400 metres to looser, better-draining ground at 550 metres, and from Lamole at 700 metres, whose sandy soils with clay and schist give Sangiovese a finer frame; vines are trained to cordon spur and Guyot, yields are held to around 30 hl\/ha, and the vineyards have been farmed organically since 1988. Fermentation took place mainly in small open-top oak and cement vats after a 48-hour cold soak, with light pump-overs and up to 30 days on skins after fermentation, followed by 16 to 18 months in fine-grained casks of 2,500 to 3,000 litres with minimal to zero new oak. A mild, dry winter brought an early budburst in 2020 before a cold snap at the end of March, and after a wet spring the season settled into favourable conditions.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eServe at 18°C, with roast beef, bistecca, a slow-cooked ragù or aged pecorino. Drinking well now and worth ten to twenty years in the cellar; give a young bottle an hour in a decanter. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Querciabella","offers":[{"title":"Default Title","offer_id":58476541542783,"sku":"HNW-5305420D","price":141.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5305420D.jpg?v=1789923474"},{"product_id":"2022-chianti-classico-badia-a-coltibuono","title":"Chianti Classico, Badia a Coltibuono 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eIris and violet over ripe cherry, with tobacco and black pepper behind them. Medium-bodied and warm, the acidity fresh, the tannins tightly knit and supple, and an elegant mineral note lifting a long finish. Sangiovese 90%, with the traditional complementary varieties Colorino, Canaiolo and Ciliegiolo.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBadia a Coltibuono takes its name from the abbey — the 'badia' — built on the property in 1051 for a community of Vallombrosan monks, 'Cultibuono' meaning good harvest in the Latin of the era; the 74-hectare estate, which covers the revered Monti subzone, was bought in 1846 and has passed down six generations of the Stucchi Prinetti family, run today by the siblings Emanuela, Guido, Paolo and the winemaker Roberto, and certified organic since the 2003 vintage. The fruit comes from the Sienese end of Chianti Classico, from Monti in Gaiole and Vitignano in Castelnuovo Berardenga, planted between 250 and 330 metres where breezes ventilate the vines, on clay loam of 15 to 25% clay over limestone rock; the newer vines were replanted by massal selection from the exceptionally old plants on the property, no herbicides or insecticides have been used since 1985, the vineyard has been farmed organically since 1995 and certified since 2003, and Delinat certified the estate in 2013. The grapes were hand-harvested and sorted by hand in the gravity-fed winery where needed, fermented on wild yeasts below 28°C with 12 to 18 days of maceration on the skins, and the wine then spent about a year in 20 to 25 hectolitre casks of seasoned French and Austrian oak.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. Good with bistecca alla fiorentina, wild boar ragù, pappardelle with tomato and sausage, or a wedge of aged pecorino. Drinking well now and for three to five years; half an hour in a decanter helps it open. Sealed with a DIAM closure.\u003c\/p\u003e","brand":"Badia a Coltibuono","offers":[{"title":"Default Title","offer_id":58476542755199,"sku":"HNW-5250022A","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5250022A.jpg?v=1789923488"},{"product_id":"2019-brunello-di-montalcino-poggio-alle-mura-banfi","title":"Brunello di Montalcino, Poggio alle Mura, Banfi 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eIntense ruby in the glass, with blackberry and plum jam over spicy hints of tobacco. The palate is broad and balanced, the tannins ripe, mature and well integrated, and the finish long and sustained. Sangiovese 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBanfi was founded in 1978 by the Italian-American brothers John and Harry Mariani, who worked with the winemaker Ezio Rivella to turn the land they had bought at Montalcino into one of the region's benchmark estates; it holds Equalitas sustainability certification at both organisational and product level for part of its production, and was named in the Top 100 of the World's Best Vineyard Awards in 2025. The Poggio alle Mura vineyards lie on the gently sloping hills of the estate, on soils that run from the stony, calcareous clay sands of the marine Pliocene to deep, moisture-holding grey-blue clays, spur-cordon and Banfi Albarello trained at 2,400 to 5,500 vines a hectare and cropped at 65 quintals. Fermentation took place at 25-30°C in the estate's Horizon hybrid French oak and stainless-steel tanks, followed by a minimum of two years' ageing - 40% in French oak casks of 60 to 90 hectolitres, 60% in 350-litre French oak barriques. The 2019 growing season was marked by an extraordinary cold snap in April and May that held the vines back, then a hot, dry spell that let them recover, and produced structured, well-flavoured wines of intense territorial character.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 17-18°C and decant an hour or two ahead. It suits roast beef, venison, wild mushroom risotto and mature Tuscan pecorino. Drink over the next ten to twenty years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Banfi","offers":[{"title":"Default Title","offer_id":58476542951807,"sku":"HNW-5301019A","price":68.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5301019A.jpg?v=1789923501"},{"product_id":"2021-toscana-rosso-petra","title":"Toscana Rosso, Petra 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePronounced wild blackberry, black cherry and currant, layered with the balsamic note of Mediterranean brush and subtler black pepper and toasted coffee. Full on the palate, with supple tannins that carry a long finish. Cabernet Sauvignon and Merlot.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003ePetra was founded by Vittorio Moretti after a 1996 trip to the châteaux of Bordeaux sent him looking for the right ground in Italy; he and his second daughter Francesca settled on the district between Castiglione della Pescaia and Suvereto, in the Maremma among the hills of the Val di Cornia overlooking the Tyrrhenian Sea, and in 2001 began building the winery designed by Swiss architect Mario Botta into a hillside. The estate's vineyards lie across Suvereto, Riotorto, Piombino and Massa Marittima, all with a maritime aspect on hilly, distinctly calcareous soils rich in ferrous material, with the blue clay of the Apennines acting as a winter water reservoir that releases through summer; the vines went in during 1998 at 6,100 per hectare, Guyot-trained, with yields kept deliberately low. The destemmed grapes were fermented with selected yeasts in temperature-controlled 100-hectolitre oak vats below 28°C, left 20 to 28 days on the skins depending on vintage and variety, then matured around 15 months in French barriques, new and second fill, before blending. The 2021 was a season of extremes: abundant winter rain built reserves, a cool, frosty spring delayed budding, rain in May and June with mild temperatures brought the vines on evenly, and July rain with wide day-night swings ripened the fruit, giving concentration alongside the acidity that carries freshness and structure.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eServe at 16-18°C. Good with grilled ribeye, slow-cooked beef short rib, barbecued lamb and aged hard cheese. Drinking well now and will hold five to ten years; decant an hour ahead. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Petra","offers":[{"title":"Default Title","offer_id":58476543181183,"sku":"HNW-5277721A","price":51.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5277721A.jpg?v=1789923512"},{"product_id":"2020-vino-nobile-di-montepulciano-riserva-carpineto","title":"Vino Nobile di Montepulciano Riserva, Carpineto 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRed cherry with a meaty, savoury depth behind it, then violet, earth and a touch of oak spice. Medium-bodied and ethereal in the way good Vino Nobile is, the acidity measured, the tannins velvety, the finish long and finely textured. Prugnolo Gentile 90%, Canaiolo Nero 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCarpineto was established at Greve in Chianti in 1967 by the Sacchet and Zaccheo families and now farms 500 hectares of sustainably farmed land across five carbon neutral estates — in Chianti Classico, Alto Valdarno, Vino Nobile di Montepulciano, Brunello di Montalcino and the Maremma — holding VIVA certification for sustainability alongside ISO 14001 and IFS accreditation; it was formerly IWSC Italian Wine Producer of the Year and was the first Italian winery ever named IWSC International Winemaker of the Year. Antonio Zaccheo is assisted today by his son Antonio and daughter Francesca, and by Giovanni Sacchet's daughter Caterina, who joined the winemaking team after her viticulture and oenology degree. The Montepulciano property runs to 84.5 hectares of dry-farmed vineyard in the rolling hills of the Vino Nobile zone, planted to a minimum of 70% Sangiovese — Prugnolo Gentile in local usage — with Canaiolo and international varieties alongside it, trained on modern trellising with clones and rootstocks chosen by soil type and planting densities that often exceed 8,500 vines per hectare. Maceration on the skins ran 10 to 15 days at 25 to 30°C with frequent pump-overs through pumps built to move skins and seeds gently; the wine then aged two years in 5,500 litre oak barrels, with a small proportion in French barriques, and a further six months at least in Carpineto's temperature-controlled cellars after bottling before release.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. Good with roast beef, a venison or wild boar stew, pappardelle with hare ragù, or aged pecorino. Drinking now but built to keep, and it will reward a decade or more in the cellar; give it an hour in a decanter. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Carpineto","offers":[{"title":"Default Title","offer_id":58476545180031,"sku":"HNW-5286720A","price":29.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5286720A.jpg?v=1789923536"},{"product_id":"2019-brunello-di-montalcino-riserva-carpineto","title":"Brunello di Montalcino Riserva, Carpineto 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eAn intense, expressive bouquet of wild berries layered with vanilla, violet, rose petals and a lick of spice. The palate is complex and richly fruited, framed by glossy tannins, with mineral undertones beneath a core of wild red fruit; concentrated, elegant and full of finesse. Sangiovese Grosso 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCarpineto was established at Greve in Chianti in 1967 by the Sacchet and Zaccheo families and now farms 500 hectares of sustainably farmed land across five carbon-neutral estates in Chianti Classico, Alto Valdarno, Vino Nobile di Montepulciano, Brunello di Montalcino and Maremma; it holds VIVA certification for sustainability along with ISO 14001 and IFS accreditation, and was the first Italian winery ever named International Winemaker of the Year by the International Wine \u0026amp; Spirit Competition. The Montalcino estate is one of the highest in the appellation at around 500 metres, and the single vineyard Vigneto Paradiso is planted to Sangiovese Grosso on a dry-farmed, north-facing hillside of sedimentary soil with a galestro frame and Eocene clay, at over 5,000 vines to the hectare on unilateral cordon, with moss growing beneath the rows. The fruit was hand-picked into small lug boxes, sorted and crushed at once, fermented with indigenous yeasts in stainless steel at 25-30°C with frequent pump-overs and a long maceration on the skins, then aged 42 months in oak casks of varying size in the estate cellars and bottled without fining.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 17-18°C and decant two hours ahead. It suits rib of beef, hare or wild boar ragu, wild mushroom risotto and aged pecorino. Approachable now with air, but built to keep fifteen years and well beyond. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Carpineto","offers":[{"title":"Default Title","offer_id":58476545769855,"sku":"HNW-5215319A","price":74.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5215319A.jpg?v=1789923554"},{"product_id":"2019-rosso-toscana-980-villa-saletta","title":"Rosso Toscana, 980, Villa Saletta 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCocoa and coffee set the tone, with intense red fruit, blackcurrant, violet and black pepper underneath. The palate is elegant and notably fresh, the tannins refined rather than gripping, and the finish long, complex and precise. Cabernet Franc 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eVilla Saletta lies in the hills of Palaia, in the province of Pisa, an estate that has had only four owners in its long history and that had fallen almost entirely to ruin by the time the English Hands family bought it. Restored over the past two decades, it now runs to more than 1,400 hectares of woodland, olive groves, vineyards and crops, farmed under agronomist and oenologist David Landini with an emphasis on biodiversity. 980 comes from a single hectare at the top of the Colline cru, in the middle of the property, where blue marl is threaded with veins of yellow sandstone and sand for drainage without drought stress, Guyot-trained at 6,000 vines to the hectare and hand-harvested. The destemmed, sorted fruit was gently pressed and underwent integral fermentation in small new Allier French oak barrels at controlled temperature with selected yeasts, completed malolactic conversion in new French oak, and was then aged over 24 months with 40% new barrels and 30% of second use, followed by a further six months in bottle. The 2019 season began cool and wet, turned hot and dry from June, and closed with cooler nights that brought the ripening back into balance.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C and decant an hour or two ahead. It suits rib of beef, roast venison, duck with cherries and aged pecorino. Drink over the next five to ten years.\u003c\/p\u003e","brand":"Villa Saletta","offers":[{"title":"Default Title","offer_id":58476548129151,"sku":"HNW-5223919D","price":140.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5223919D.jpg?v=1789923631"},{"product_id":"2024-sangiovese-cabernet-ripa-delle-mandorle-castello-vicchiomaggio","title":"Sangiovese\/Cabernet, Ripa delle Mandorle, Castello Vicchiomaggio 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe cherry and blackberry with violets over them, and warm mocha, liquorice and spice from the wood. Medium-bodied and silky, the palate smooth and juicy with real depth, soft acidity and fine, unobtrusive tannins, finishing savoury. Sangiovese 75%, Cabernet Sauvignon 25%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCastello Vicchiomaggio traces its origins to the fifth century; the Matta family bought the property in 1964 and restored it to its former splendour. The estate runs to 150 hectares, one of the largest in the area, of which 32 are under vine, classified block by block by soil type and exposure and farmed sustainably under VIVA certification, with all the winemaking supervised by John Matta, four times IWSC Italian Winemaker of the Year. The grapes for this wine come from the Ripa delle Mandorle vineyard itself, at 255 to 265 metres on marl carrying around 30% heavy clay, planted at 5,600 vines per hectare and pruned to single Guyot for yields of roughly 60 hectolitres per hectare. The fruit was picked at optimum ripeness, carefully sorted and fermented in temperature-controlled tanks for five to eight days; the Sangiovese then went into large oak casks of 25 to 50 hectolitres and the Cabernet Sauvignon into French oak barriques, both for six months.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C. It is good with grilled lamb, a rich beef ragù, a bistecca alla fiorentina or a mature pecorino, and will drink well for five to ten years from the vintage; half an hour open is enough rather than a full decant. The bottle is sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Castello Vicchiomaggio","offers":[{"title":"Default Title","offer_id":58476548522367,"sku":"HNW-5266124A","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5266124A.jpg?v=1789923637"}],"url":"https:\/\/www.edkawines.com\/collections\/tuscany-wine.oembed","provider":"Edka Wines","version":"1.0","type":"link"}