Sangiovese

Orcia sits quietly between its famous neighbours, but stylistically, it feels different.The vineyards are higher.The wines are fresher.Sangiovese here has brightness, energy, and a kind of ease that makes it immediately drinkable.

This is pure Sangiovese and minus the oak, allowing the fruit to shine.

Yet what’s fascinating is the shift underway: many winemakers are now crafting lighter, fresher, earlier-drinking expressions of Sangiovese.

Tasting Brunello di Montalcino in its birthplace during winter feels intimate and unhurried, structured, savoury Sangiovese built for ageing, revealing itself slowly in the glass.

Encompassing approximately 130 hectares, Fontodi’s vineyards are at a range of altitudes and with various soil types - an ideal terroir for producing Sangiovese, the quintessential grape variety of Chianti.

The area also produces some still wines too including red, white, and rosé wines which are made from local grape varieties such as Barbera, Sangiovese, and Moscato.