Showing all 4 results

• Red Wine

  2022 Rosso di Montalcino, Sesti

  £3150

  The Sesti estate is located in the heart of Tuscany, in the Castello Argiano, originally built in 1200. The castle is part of a chain of sight and defense castles, each in sight of the others, built along the Orcia river

  Giugi Sesti grew up in Venice and much of his life has been dedicated to the study of astronomy, on which subject he is a published author. For thirty years Giugi organised an opera festival in Tuscany, whilst refurbishing the hamlet of the Castello di Argiano and its 102 hectares.  Now primarily run by his daughter Elisa, the winery Sesti makes a world renowned Brunello but if you want the Sesti experience without waiting for the Brunello’s to mature then this Rosso is exceptional.

  Crafted using organic and biodynamic wine making principles, this 100% Sangiovese is a delicious expression of Rosso di Montalcino.  In the glass it opens with aromas of rosemary, red summer berries and dark chocolate that lead into palate of gorgeous bright red fruit, touches of oak and tobacco, with savoury notes of mushroom.

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• Red Wine

  2021 Rosso di Montalcino ‘Ignaccio’, Il Marroneto

  £4950

  Il Marroneto produce some of the purest and most perfumed expressions of Sangiovese made anywhere. Part of the secret lies in their prime location within Brunello’s traditional top class territory, situated at 450m above sea level with a cool northern exposure. Combined with the much lauded talents of gifted winemaker Alessandro Mori, and it’s clear to see why Il Marroneto are so highly coveted by Montalcino fans worldwide.

  Alessandro Mori has always adopted a traditional approach, aiming for elegance and purity, without sacrificing depth or impact in his wines. Organic practices have been used in the vineyards since 1988, while natural fermentation occurs and there is neither fining nor filtration before bottling.

  Both the Brunello and the Rosso start their life back at the winery as Brunellos, but during their maturation journey, Alessandro will make the decision to ‘declassify’ several bottis, resulting in a small release of Rosso di Montalcino. Prior to fermentation, the grapes spend around 2 days in steel with regular stirring followed by a slow fermentation and maceration for 3 weeks. The fruit is moved into large Slavonian and French Botti for 24 months then racked off and left to settle in steel for a brief period before bottling and release into the market.

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• Red Wine

  2019 Brunello di Montalcino, Carpineto

  £5400

  A mature Brunello showing a decisive and fine bouquet of hints of vanilla, deep red cherries, raspberry and a touch of liquorice. Elegant and well-textured, with a warm, smooth palate that leads to a long, sustained finish. The Carpineto family have won numerous awards for their wines including Italian wine Maker of the Year Trophy.

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• Red Wine

  2019 Brunello di Montalcino, Il Marroneto

  £11200

  Il Marroneto produce some of the purest and most perfumed expressions of Sangiovese made anywhere. Part of the secret lies in their prime location within Brunello’s traditional top class territory, situated at 450m above sea level with a cool northern exposure. Combined with the much lauded talents of gifted winemaker Alessandro Mori, and it’s clear to see why Il Marroneto are so highly coveted by Montalcino fans worldwide.

  Alessandro Mori has always adopted a traditional approach, aiming for elegance and purity, without sacrificing depth or impact in his wines. Organic practices have been used in the vineyards since 1988, while natural fermentation occurs and there is neither fining nor filtration before bottling.

  Both the Brunello and the Rosso start their life back at the winery as Brunellos, but during their maturation journey, Alessandro will make the decision to ‘declassify’ several bottis, resulting in a small release of Rosso di Montalcino. Prior to fermentation, the grapes spend around 2 days in steel with regular stirring followed by a slow fermentation and maceration for 3 weeks. The fruit is moved into large Slavonian and French Botti for 24 months then racked off and left to settle in steel for a brief period before bottling and release into the market.

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