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This year’s Sangio–from a fine Tuscan vintage–is entirely sourced from the northern realms of Chianti Classico, near the commune of San Casciano in Val di Pesa (no Maremma fruit this time). The vineyard is about 18 years of age, planted to Brunello clones of Sangiovese, with a small amount of the new clones released in the early 2000s. The vineyard faces south, and while it is located in Chianti Classico, the wine is classified as IGT.

Fruit was de-stemmed (no crushing), and spent 15 days fermenting on skins, followed by a post-ferment sealed infusion for ten days. It was pressed to 500-litre puncheons (roughly 10% new French oak) plus amphorae (10%) to mature for 14 months.

This is a livelier and more aromatic expression than the 2015 release. The nose is layered with waves of morello cherry fruit along with notes of fennel and lavender. Super seductive! The palate shows its postcode with Classico-quality breadth and intensity and some lovely secondary characters just starting to come through. Expect a medium-bodied Sangio with succulent dark cherry, fresh herbs and earthy development with some powdery, late tannins. It’s more full-bodied that the jubey, crunchy Chianti above, hence we offer it later, in drinking order. Simply a wonderful value, classic Toscana Sangiovese from a very fine vintage.

“A good vintage in Tuscany, I believe. This comes from the Chianti Classico region (San Casciano), though the vineyard faces south, hence IGT, handpicked and 10% fermented, and raised in, amphora. 10% new puncheon in the mix.

Baking spices, dark cherry, balsamic edge, dried herb and floral perfume. It’s medium-bodied, silky and deep, dark cherry and dark pipe tobacco, some lavender and rose mouth-perfume, and a plush finish of fine length. It’s a very good, ripe and robust wine, with savoury appeal and cocoa powder tannin trailing.” 91 points, Gary Walsh, the Winefront