(2025) Ricasoli's 2022 Brolio is primarily Sangiovese (80%), blended with Merlot and Cabernet Sauvignon and matured for nine months in barriques. It is indeed a classical style this; savoury and gastronomic, with the cherry freshness of the fruit joined by earthy and cedary notes. In the mouth it is supple, with a firmness to the red fruits and acidity, and a very fine tannic background that adds a graphite edge. A food wine of elegant proportions. Watch the video for more information.

(2024) The blend is Sangiovese 95%, Ciliegiolo 5%. Part of the Sangiovese is hand picked in small boxes and left to wither in refrigerated rooms, losing around 15% of its weight in a process known as Governo all’uso toscano. After about four weeks the blend is made with the fresh grapes and aged in stainless steel. Fine herbal notes, but again cherry is the overriding aromatic, a little violet lift and perhaps a small note of hessian or dried tree bark. In the mouth, buoyant, easy-drinking stuff with a lovely dry palate of plum, red berries and gentle tannins.

(2024) Made in stainless steel with three months on the lees, this local grape variety was always a blending variety, but is being made as a single variety more and more. Very fruity and floral, the cherry and violet scents show a little white pepper lift. Lots of fruit on the palate too, again cherry. The tannins are fine, gentle but bone dry. Those marry with a refined acidity to make this fresh, red-fruited and finishing with just a hint of spice. The Cantina believe this variety has ageing potential too. Lovely.

(2021) A Chianti Classico that is made from hand-harvested Sangiovese, 30% of which is aged in barriques, the rest in large oak casks for 18 months. Solid, sweet plum flesh and cherry on the nose, a nice touch of background tobacco spice, a little lick of vanilla too. In the mouth the fruit is sweet and ripe, more cherry and blackcurrant, but savoury and firm. Some dried blood and gravelly character gives grip. Quite dry tannins here, a touch rustic and it's bright edge of acidity makes this savoury, quite chewy, but satisfying. No UK stockist at time of review.

(2021) The name of this wine translates to 'Stony Hill', the grapes coming from the rockiest slopes on the Banfi estate in Tuscany. Currants and fresh red berries on the nose, little oak influence if any, just a touch of dusty green olive from the Cabernet component. Plenty of cherry-ripe sweetness on the palate, blackberries too, combining some fruit depth with fresher, lightly herbal notes. Plenty of creamy sweetness here with a sour tang of orange to the acidity.

(2021) Surprisingly developed in colour, this is 100% Sangiovese, and offers warming scents of brick, autumnal drying leaves and bramble fruit along with some spices. The palate is gentle and unruffled, good mature fruit and unobtrusive tannins. Acidity is cherryish and balances nicely.

(2021) Morellino di Scansano is an appellation towards the coast of Tuscany, making wines from the great grape of the region, Sangiovese. This oak-aged example has rich berry fruit on the nose, quite a subtle sheen of vanilla which is attractive, and hints of the cherry fragrance so often found in Sangiovese. In the mouth this is medium-bodied, with a creamy but elegant weight of fruit, smoothed and rounded tannins and good balancing acidity. Highly drinkable this.

(2021) Banfi's Rosso is aged for around 12 months, partly in French oak barriques and partly in large Slavonian oak casks. The nose is vinous and dark, but reveals very little about the wine initially. In the mouth it is powerful and savoury, edged with bitter cherry and with a plummy character, the tannins are quite finely grained but grippy, and the classic Italianate bite of the acidity joins the finish. This could be cellared for a few years or decanted if opening now perhaps. Note Majestic may be stocking the 2019 in some stores, but their 'mix six' price is a sharp £16.99. Watch the video review for more information.

(2020) From vineyards in Castellina in Chianti Classico, this is mostly Sangiovese with 5% Colorino. It has classic Chianti aromas, sour dark cherry and firm plums, with hints of smoke and spice, and a definnite cedary character. In the mouth it is a firm style of wine: tannins quite grippy and lots of tart black cherry acidity, but it fleshes out on the mid-palate. The dark fruits are savoury and spicy, and it finishes with good balance.

(2019) A blend of 70% Cabernet Sauvignon and 30% Sangiovese, this is a perfumed and very pleasing red, a touch of herbs and graphite, the ripeness of black Cabernet fruit, and the tangy vibrancy of Sangiovese cherries all present and correct. In the mouth there is a sweet and creamy edge to this, substantial but with a creamy softness to the tannins and acidity that give it enough structure while leaving it pizza and spag-bol friendly.