Organic and biodynamic wine with flavours of blackberry, prune and espresso

Rainer Loacker, the owner of Corte Pavone, has been perfecting his biodynamic growing techniques since 1979. Now his three sons - Hayo, Franz Josef and Hannes - grow Sangiovese grapes in this way just 2 km west of the medieval town of Montalcino. They craft their own homeopathic treatments (such as horn manure, belladonna, and horn silica), to preserve the health of the grapes without using harsh, environmentally unfriendly chemicals.

Tasting notes

This elegant Rosso is packed with flavours of blackberry and black cherry. Complex and spicy, the wine offers notes of cedar wood, prune and espresso. Juicy, with mouth-watering acidity. Long finish with lingering notes of leather and tobacco.

Awards

Decanter World Wine Awards 2021 - Silver Medal (2018 vintage) | Wine Enthusiast - 91 points (2017 vintage) 

A masterpiece Riserva from the Chianti Classico DOCG, 2014 vintage. Decanter Silver Medal

As seen in Scottish Field Magazine: "On its complex nose, it’s full of Chianti’s classic wood smoke, spun sugar, red cherry, and dark chocolate notes, with a more savoury balsamic element too. On the palate, there’s a richness to the concentrated fruit flavours, with red cherry, red plum, spun sugar, and strawberry jam taking the starring roles." -  Peter Ranscombe, Scottish Field

Made from pure Sangiovese, the grapes for this Riserva wine are grown in Radda in the mountains of Tuscany. They come from the oldest estate vineyard, which sits at an elevation of 400 metres and faces both south and southwest for ultimate exposure to the sun. The region is known for extreme differences between day and night temperatures, which brings freshness and elegance to the wines. At the vineyard the production yields are very low. The vines are planted densely, which lets the grapes reach top quality before they're hand-harvested. One fifth of the wine is aged in new French oak barrels, and the rest in once-used Slavonian oak barrels for 20 months. The wine is then aged in the bottle for nine months before release.

Tasting notes: Complex and well-integrated aromas of dried red cherry, leather, aromatic herbs, vanilla, spice, sweet tobacco, forest floor.

Ageing potential: 15 years

"Leather, tobacco and dried cherry nose, followed by cherry, herbal and plum flavours. The oak is well-integrated. Very drinkable and quite persistent." - Decanter Silver Medal

Awards: Decanter World Wine Awards 2019 - Silver Medal | Mundus Vini - Gold Medal | James Suckling - 90 points | Gambero Rosso 2019 - Two Glasses | Mario Busso 2018 - 4 Stars

Amphora-aged wine exposing the pure essence of Sangiovese - relish tastes of fresh raspberry, strawberry and red cherry

“Cosimo Bojola” Chianti Classico is an experimental wine made in terracotta amphorae rather than stainless steel tanks or oak barrels. It is made using a new method, sitting for a whopping 11 months on grape skins. The resulting wine has the distinctive rich, sharp aroma of Sangiovese, without any oak influence.

This novel technique was personally developed by Cosimo Bojola, the new winemaker at Tenuta Squarcialupi. His amphora wine has proved to be a success: when we visited back in 2019, he only had two amphorae in the winery. When we visited in October 2021, he had eight!

Winemaking

Cosimo selects the best Sangiovese grapes – that is, the ripest bunches with untarnished skins. First, the grape juice ferments in raw Impruneta amphorae for 8–10 days. During that time, the cap of grape skins is pushed down manually, facilitating maximum extraction of colour and flavour. After 30 more days of slow maceration, the amphorae are sealed with the grape skins still inside. The wine is aged in contact with the skins for 11 months. Such extremely long extraction and skin contact would be unthinkable in oak barrels. But the unique material and shape of terracotta amphorae makes it possible.

Tasting Notes

This “Cosimo Bojola” Chianti Classico is aged in amphora and untouched by oak, so it showcases the pure taste of Sangiovese grapes. It has a medium purple colour and offers flavours of fresh raspberry, redcurrant, strawberry and red cherry. This is supported by notes of dried Tuscan herbs like rosemary and sage, and a hint of minerality. Tannins are young and grippy.

Ageing Potential

7 years - as estimated by James Button (Decanter)

Awards

Decanter World Wine Awards 2022 - Silver Medal (2018 vintage) | Decanter Tasting by James Button, 2021 - 91 points (2018 vintage) | The WineHunter - Rosso (2018 vintage) | Wine Enthusiast - 89 points (2015 vintage) | James Suckling - 91 points (2019 vintage)

Platinum medal-winning blend of Sangiovese, Cabernet Sauvignon and Petit Verdot: tastes of blueberry muffin, rosemary and sea salt

Despite its age, this well-developed 2013 vintage of Villa Pinciana Terraria is still so incredibly fresh. The flavour of blueberry has evolved, and is now more like blueberry muffin. It’s underpinned by flavours of kirsch, rosemary and a touch of saltiness from the nearby Tyrrhenian sea.

We became very interested in this wine when we learned that the 2012 vintage was served on Pope Francis’ private flight. Apparently His Holiness drank it on an Apostolic visit to Mozambique (pictured). We humbly thought that, if it was good enough for His Holiness, it should be good enough for our customers, too. The next vintage (2013) went on to lift the Platinum Medal from Decanter; achieving a very impressive score of 97 points.

Terraria comes from Maremma Toscana – the land washed by the Tyrrhenian sea at the southern edge of Tuscany. Cabernet Sauvignon needs a lot of sun to ripen well, and shows its full strength here with deep flavours of blackberry. Sangiovese adds even more depth, with flavours of kirsch rather than the lively red cherry you’d find further north in the mountains of Chianti Classico. What really defines the terroir at Villa Pinciana is its location just by the sea. The morning mist and the evening breeze that come off the water cool the vineyard down, helping the grapes to maintain their crisp acidity and freshness.

Here's what the Decanter Magazine wrote about this wine: "Very Bordeaux in style...buoyant with flavour and textural through the long and rich finish. An ageing vinous beauty, with plenty of life left."

Tasting note

I was really surprised by how fresh this wine was for a 2013 vintage – it must be the influence of Sangiovese. Wines typically have far more complex aromas than tastes. But this wine is quite different – when you sip there’s so much going on. It has an unusual, but very pleasant flavour combination of blueberry muffin, kirsch, rosemary and a touch of saltiness. What can I say? The person who buys wine for His Holiness knows their job.

Awards

Decanter World Wine Awards 2019 - 97 points, Platinum Medal (2013 vintage) | The WineHunter 2020 - Rosso (2013 vintage) | Gambero Rosso 2019 - Two Glasses (2013 vintage) | Mundus Vini 2019 - Gold Award (2013 vintage)

Multi award-winning organic and biodynamic Brunello. Smooth and velvety, with flavours of wild forest berries and blackberry preserve

This slick Brunello is produced by the Loacker family 1.5 miles west of the ancient city of Montalcino. This family has been perfecting its biodynamic growing and winemaking techniques since the 1970s. As a result, all wines from the Corte Pavone estate offer the pure taste of Sangiovese, free from industrial chemicals.

Tasting Notes

Dark, smooth and seriously slick Brunello. Tannins are grippy but pleasant. Concentrated flavours of wild berries and black plum, with hints of forest mushrooms. Plenty of juicy blackberry preserve flavours on the palate.

Awards

Decanter World Wine Awards 2021 - Bronze Medal (2016 vintage) | Wine Enthusiast - 90 points (2016 vintage) | Gambero Rosso 2022 - Two Glasses (2016 vintage) | James Suckling - 95 points (2016 vintage) | Falstaff Magazin - 92 points (2016 vintage)

Smoky and peppery, this Chianti Classico Riserva offers flavours of juicy black cherries and Tuscan herbs

Packed with aromas of black forest fruits, cherry preserve, espresso and pepper, this Chianti Classico Riserva wine is made from 100% Sangiovese. It offers such concentrated flavours thanks to extra-long maceration on the skins. The grapes are grown in a historic vineyard planted on the mountains in Panzano in Chianti.

Winemaking

After hand-harvesting in the second week of October, the Sangiovese grapes are crushed and fermented at a controlled temperature. Giulio Carmassi, the winemaker at Gagliole, macerates this wine on the skins for a very long period of 30 days - which explains its deep colour and rich flavour. The wine ages for 10 months in small used French oak barrels, and after that for five more months in large concrete vats. Finally, this Gagliole Riserva is bottled and cellared for at least three months at a controlled temperature.

Tasting Notes

Thanks to its long, 30-day maceration, this Chianti Classico Riserva is both dark in colour and very concentrated on the palate. It almost feels like it's influenced by Cabernet Sauvignon. The wine starts off with aromas of over-ripe black forest fruits, complemented by sweet cherry jam. It has a soft, silky richness with a touch of white pepper and espresso. On the palate, the wine is juicy and rich, with a dry smoky finish.

Awards

Decanter World Wine Awards 2021 – Bronze Medal (2018 vintage) | James Suckling - 93 points (2018 vintage) | Antonio Galloni, Vinous - 91 points (2018 vintage)