Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2023 / 750ml | ≈ $32.65Original €29.00 | gute-weine.de ↗ |
2023 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.25 g/L
pH 3.39
Total Acidity 5.76 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Sangiovese
Classification Toscana IGT
Region Toscana
Sulfites 84.0 ppm
Contains Added Sulfites Yes
Unfiltered Yes
Closure Natural Cork
Production Details The importer-hosted Jeb Dunnuck release note says the 2023 was fermented in concrete and stainless steel and then aged for 12 months in 20-hL French-oak casks. Its Vinous note identifies 3.8 hectares of vines beside the winery, planted in 2002. A specialist vendor instead lists 15 months in tonneaux, so the maturation duration and vessel specification remain in conflict. The vendor also reports dry extract of 29.97 g/L and recommends serving at 18–20°C.
Tasting Notes The 2023 shows floral and red-fruit expressions including violets, lavender, blue flowers, rose petals, wild and black cherries, strawberries and blackberries, with Mediterranean bramble, earth, tobacco, cedar, incense and polished tannins.
Food Pairing Medium-aged cheese, dark meat, game birds, grilled dishes, offal, pizza or pasta, risotto and mild game dishes.
2020 Technical Specifications
Alcohol 14.5%
Residual Sugar 0.62 g/L
pH 3.44
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Sangiovese
Classification Toscana IGT
Region Toscana
Soil Clay and pebbles
Orientation Southeastern
Harvest Dates September
Estate Grown Yes
Fermentation Vessels Stainless-steel tanks
Oak Types French oak
Used Oak Only Yes
Sulfites 65.0 ppm
Contains Added Sulfites Yes
Production Volume 13,500 bottles
Bottles13,500
Production Details The vineyard was listed at 330 feet elevation, with vines planted in 1988, 1997 and 2003 and a yield of 1.2–2.0 tons per acre. Alcoholic fermentation lasted 10 days at 64–79°F; extraction used pumpovers and a 25–30-day maceration. Maturation was 12 months in 225-L and 5,000-L French-oak barriques and barrels aged two to three years, followed by six months in bottle. Dry extract was 34.7 g/L. The sheet lists 'acidity' as 6 g/L without stating whether it is total acidity or its analytical basis, so it is not entered as total_acidity_gl.
Tasting Notes Dense purple color; blackberry, black cherry, currant, ripe plum, tea leaf, exotic spice and leather aromas; rich, full-bodied palate with anise, violets, pepper and fine-grained tannins.
Food Pairing Grilled filets, Mornay sauces, roasted Cornish game hens and duck-confit risotto.
2008 Technical Specifications
Alcohol 14.5%
pH 3.4
Grape Varieties 50% Sangiovese, 50% Cabernet Sauvignon
Classification Toscana IGT
Region Toscana
Soil Iron-rich clay
Orientation Southern
Harvest Dates First through third weeks of September
Estate Grown Yes
Fermentation Vessels Stainless-steel tanks
Pressing Method Gentle Pressing
Oak Types French oak
Barrel Size 225
Production Volume 22,000 bottles
Bottles22,000
Production Details The estate vineyards near Suvereto were listed at 330 feet elevation and planted in 1988 and 1999. Alcoholic fermentation lasted 10 days at 64–79°F. Following gentle pressing, juice and skins macerated for 25–30 days. The wine matured for 15 months in new 225-L French-oak barriques. The sheet lists 'acidity' as 6.5 g/L without specifying total-acidity status or analytical basis, so it is not entered as total_acidity_gl.
Tasting Notes Brilliant ruby red; blackberry, cherry liqueur, currants, ripe plums, incense and leather; full-bodied and spicy with fine-grained mellow tannins and a persistent licorice finish.
Food Pairing Roast beef, rich pasta dishes, steaks, sausages and aged cheeses.
2007 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.7 g/L
pH 3.4
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 70% Sangiovese, 25% Cabernet Sauvignon, 5% Syrah
Classification Toscana IGT
Region Toscana
Soil Sand, Clay and limestone
Orientation Eastern And Western
Harvest Dates Late September through early October
Fermentation Vessels Stainless-steel tanks
Pressing Method Gentle Pressing
Oak Types French oak
Barrel Size 225
Production Volume 16,000 bottles
Bottles16,000
Production Details The Perlato del Bosco vineyard was listed at 450 feet elevation, with plantings from 1975 and 1980. Fermentation temperature was 78–82°F. The sheet is internally inconsistent on maceration: its table says 15 days, while the narrative says 15–18 days; the cap was punched down manually each day. The wine matured for 20 months in 225-L French-oak barriques and then six months in bottle. The sheet lists 'acidity' as 6 g/L without specifying total-acidity status or analytical basis, so it is not entered as total_acidity_gl.
Tasting Notes Brilliant ruby red with dark hues; blackberry, cherry liqueur, currants, ripe plums, incense and leather; dense, full-bodied and spicy.
Food Pairing Roast beef, rich pasta dishes, steaks, sausages and aged cheeses.
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2023 / 750ml | ≈ $41.04Original CHF 34.00 | smithandsmith.ch ↗ |
| Shop price | 2021 / 750ml | ≈ $41.04Original CHF 34.00 | smithandsmith.ch ↗ |
| Shop price | 2020 / 750ml | ≈ $41.04Original CHF 34.00 | smithandsmith.ch ↗ |
| Shop price | 2023 / 750ml | ≈ $32.65Original €29.00 | gute-weine.de ↗ |
Producer Information
Website
Address
Località Notri, 81, 57028 Suvereto (LI), Tuscany, Italy
Phone
+39 0565 829237
Email
Owner
Rita Tua and Virgilio Bisti