(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.
(2024) Sangiovese spends around four months on the lees in stainless steel, then into French oak barriques for 12 months, 20% new oak. Cherry dominates the aromatics, but the oak has given a lovely tobacco and vanilla roundness, a warming chestnut character in the background too. Once again that touch of lift to the aromas. The palate has a creamy ripeness to the tannins, which along with the oak-enriched red fruits that are also ripe and fleshy, gives the wine a chocolaty texture. The juicy plum-skin grip of the acidity balances the finish with a welcome touch of bitterness.
(2024) An organic certified partner to the regular Roggiano Morellino, this is just redolent of ripe, juicy cherries. There's a savoury edge that emerges, slightly cedary, smoky and meaty, moving on to the palate where that plump cherry ripeness reasserts. There's a delightful axis of ripe tannins and pin-sharp acidity here, adding a bittersweet, grown-up firmness to the fleshy mid-palate fruit.
