90% Sangiovese, 5% Canaiolo, 5% Cabernet Decanter Magazine: Highly Reccomended. “ Ripe sweet fruit & oaky nose, rich, fleshy, juicy. Dense cherry & mocha flavour. Vini D’ Italia, Gambero Rosso: Delicious, with fruit & spice introducing a perfectly crafted palate The wine is kept in small barrels – 225 lt – for six months, it is then transferred into large barrels – 25-75 hl – & kept for nine more months. Combined tradition & innovation guarantee an excellent & fruity structure, yet balanced by oak fullness. As the vineyard is more than 20 years old, this is a low-yield vintage that guarantees excellent wine quality & it combines vigour & high potential for just the right ageing. This wine can either be drunk immediately or aged for some years. ...

Brooding & complex, this wine shows herbal & gamey flavours while retaining lovely elegance & finesse. ...

The presence of Cabernet in the blend makes this wine fit for ageing, but due to modern winemaking techniques it can also be drunk immediately. The impressive label, reproducing a Tuscan landscape, is by Nino Tirinnanzi, a renowned local artist. 75% Sangiovese, 25% Cabernet Sauvignon. ...

An elegant Super Tuscan wine with Sangiovese predominant. The impressive label, reproducing a Tuscan landscape, is by Nino Tirinnanzi, a renowned local artist. ...

90% Sangiovese, 5% Canaiolo, 5% Colorino The blend of traditional grapes gives this well-structured & fruity wine a very seductive colour. This wine is generally available 12-24 months after vintage, when these peculiar features are appreciated most. It is named after an antique farmhouse located on the wine estate. ...

Named after an antique farmhouse located on the wine estate, this smooth & elegant wine is a lovely expression of Chianti. With red cherry & cranberry fruits, the palate has good substance & a lingering, rounded finish. ...

Castello Vicchiomaggio produces several styles of wine, from the traditional to the innovative. The hallmark of John's wine is elegance. Perfumed, stylish & all with beautiful balance. These wines truly show off the Sangiovese grape at its best. Vicchiomaggio is consistently classified amongst Italy's top estates & John Matta has been named IWSC Italian Winemaker of the Year four times in the last 14 years. A richly coloured wine showing oak tones complemented by rich, smoky fruits & a lovely, mellow texture finishing on a sweet, ripe note. Serve at room temperature with roast meats, sausages & mature cheese ...

Cellar Master's tasting notes: The colour is a beautiful straw with gold overtones. The nose is especially ethereal, fine & delicate. Light, almost smoky tones reminiscent of the Orientoffer gently herbaceous notes of eucalypt, thyme, sage & wild mint. On the palate, the wine is immediately soft & yet savoury. Golden fruit flavours such as mirabelle & yellow peach come to the fore, leading on to this wine's full complexity & length. Finally on the brink of maturity, this cuvee is opening up to show all the magnificent ageing potential & class of a great 2002 Champagne. ...

Creating each blend lies at the heart of the Champagne making process & depends on the talent of the Cellar Master & his team of winemakers. Blend: 41% Chardonnay, 17% Pinot Noir & 42% Pinot Meunier. 25% of this blend is made up of reserve wine in order to enhance its maturity & complexity. Cellar master Richard Dailly's tasting notes: The colour is straw with undertones of green & gold. The taster's curiosity will be immediately aroused by a level of aromatic depth & complexity rarely observed in a non-vintage wine: roasted, toasty notes give way to almondy, cocoa bean scents; the soul of vintage Champagne in the body of a non-vintage would be the best way to describe this wine. On the palate, this evidence of careful ageing is supported by the wine's richness, generosity & silkiness. The Chardonnay dominates initially to give way to the more concentrated red fruit flavours from the Pinots. The aftertaste lingers on an enormously appealing & satisfying finish. Suggested wine & food pairings: This Champagne, made to complement good cooking, will accompany a starter such as a fish terrine equally easily as it will a main course of grilled or meuniere fish. ...

Creating each blend lies at the heart of the Champagne making process & depends on the talent of the Cellar Master & his team of winemakers. Blend: 35% Chardonnay, 14% Pinot Noir & 51% Pinot Meunier. Of this total, 10% is Pinot made as red wine & 25% is selected from older reserve wines to give a note of maturity & complexity. Cellar Master Richard Dailly's tasting notes: The colour is pale salmon/pink grapefruit. The nose is subtle, reminiscent of plump, ripe wild strawberries & sun warmed plums. The palate is gentle, delicate & yet nicely rounded, with a finishing touch of crystallised fruit & a rich note of cherries in eau-de-vie, calling to mind the Pinot's essential contribution to a good Rose. This Cuvee has all the qualities of a white Champagne with the additional subtle charms that make Rose Champagne so different. Suggested Wine & Food Pairings: This rose Champagne will show at its best matched with warm fruit tarts, clafoutis & other desserts based on white & red berries. It will also make a delightful aperitif. ...