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The gifted Tuscan oenologist Paolo Caciorgnia consults at this immaculate estate run by sisters Laura and Lucia Sutera. Their paternal grandfather was a Ciacci and so it follows that their estate is near to Ciacci and the other producers who line the gravel road that winds from Castelnuovo dell'Abate to Sant'Angelo in Colle. This is both low (250 m.a.s.l.) and hot by Brunello standards although Monte Amiata keeps things well-ventilated. The soil is an exceptionally heterogeneous mix of galestro and alluvial deposits which result in more powerful and seductive wines than those grown on the northern confines of the DOCG. Each parcel is harvested separately, sorted by hand, and then vinified (incl malo) in steel with 14-16 days on the skins at high temperatures (32-34 C). Maturation is exclusively in Garbellotto, Slavonian oak botte for 24-30 months.