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Tuscany Region
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Year |
Region |
Description |
Price |
| Details |
2006 |
Tuscany, Italy |
Agostina Pieri Rosso di Montalcino |
$29.99 |
| Details |
2005 |
Tuscany, Italy |
Campo di Sasso Insoglio del Cinghiale |
$29.99 |
| Details |
2003 |
Tuscany, Italy |
Ciacci Piccolomini Brunello di Montalcino |
$69.99 |
| Details |
2008 |
Tuscany, Italy |
Corte alla Flora Podere del Giuggiolo IGT |
$11.99 |
| Details |
2006 |
Tuscany, Italy |
Del Cerro Vino Nobile di Montepulciano |
$25.99 |
| Details |
2007 |
Tuscany, Italy |
Falcata Super Tuscan |
$12.99 |
| Details |
2002 |
Tuscany, Italy |
Geografico Ferraiolo Super Tuscan 1.5L |
$59.99 |
| Details |
2006 |
Tuscany, Italy |
Giuseppe Campagnola Amarone |
$36.99 |
| Details |
2006 |
Tuscany, Italy |
Intesa, Villa Buonasera |
$22.99 |
| Details |
2007 |
Tuscany, Italy |
La Massa Rosso Toscana IGT |
$39.99 |
| Details |
2001 |
Tuscany, Italy |
Montepergoli 1.5L |
$149.99 |
| Details |
2006 |
Tuscany, Italy |
Sanguineti "Nessun Dorma" |
$17.99 |
| Details |
2008 |
Tuscany, Italy |
Santa Vincenza Morellino di Scansano |
$13.99 |
| Details |
2006 |
Tuscany, Italy |
Sonnino Leone Rosso |
$11.99 |
| Details |
2005 |
Tuscany, Italy |
Villa Calcinia Chianti Classico Reserva |
$34.99 |
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 and Elda Ciacci. In 1985, in the absence of direct successors, the property was inherited by Giuseppe Bianchini. He and his family took residence in the Palazzo, the head quarters for the agricultural estate. They uphold the heritage of the property and, with determination and pride, maintain the traditions and culture that are part and parcel of the estate.
With its growth, Brunello became recognized as the ultimate expression of the Sangiovese grape in that it combines power, concentration, complexity, and personality that few Chiantis or Vino Nobile di Montepulcianos can match.
FOOD PAIRING: Canapés of chopped liver and spleen or mushrooms appear finocchiata (a salame containing fennel seeds), dried pork and wild-boar sausages, raw ham, and salami&id=){kind=link}
![Details](kiosk.asp?picturename=240081.jpg&extdesc=Corte alla Flora Podere del Giuggiolo IGT&subdesc=2008®ion=Tuscany, Italy&name=White Blend&price=11.99¬es=This beautiful vineyard is located in the splendid land of Tuscany, the land of the Etruscans, with their great tradition, the innate elegance, love of art and of pleasure. And here is the "Pearl of the sixteenth century," Montepulciano, with its courts, the aristocratic beauty of a remarkable piece of land, generous with those that love it, respect it, care for it like a treasure. Vines and olive trees have always grown so well here that they made a wonderful garden of the land, known and appreciated by popes and kings. And its highly prized fruits are appreciated as much today as they once were.
This lovely Tuscan wine is a blend of Chardonnay and Sauvignon Blanc. It has a fresh and fruity fragrance with notes of citrus, in particular lemon and grapefruit. It is a young wine with great potentiality.
FOOD AND WINE PAIRINGS: Crisp Lime Brook Trout, Yellow Tomato Gazpacho with Olivata Croutons, Baked Eggs with Spinach, Asparagus, and Prosciutto.&id=){kind=link}
, 10-20% Canaiolo Nero, and up to 20% lesser grapes whose use is authorized in the Province of Siena; it cannot include more than 10% white grapes, and the only aromatic grape allowed is Malvasia del Chianti. The wines are to be stored in botti (large oak barrels) according to traditional custom for a minimum of two years, or three for riserve. The minimum alcohol content of the wine is 12.5%.
One of the classic wines from Tuscany, this Vino Nobile from Montepulciano is made by Lorenzo Landi from 90% Prugnolo Gentile, 10% Canaiolo Nero and Mammolo. The wine undergoes alcoholic fermentation for 5-7 days, followed by a fermentation on the skins for other 8 days. Ageing is 2 years in oak: 70% in Slavonian oak casks; 30% in French barriques. 6 months in bottle.
FOOD PAIRINGS: Roasted Lamb Chops, Potatoes Au Gratin, Smoked Beef Brisket
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![Details](kiosk.asp?picturename=340003.jpg&extdesc=Intesa, Villa Buonasera&subdesc=2006®ion=Tuscany, Italy&name=Sangiovese&price=22.99¬es=Villa Buonasera is 17.5 acres of estate vineyard in Greve in Chianti. Owner Barbara Schwenniger, with the help of winemakers Vittorio and Jurij Froie pruduces some excellent wines. Intesa is 100% Sangiovese grapes, aged 18 months in Oak casks and small French barrels. This is an intense wine. One could consider it a Chianti Classico Riserva or Baby Brunello! Barbara named it Intesa. "We understand each other!"
Food Pairings: Risotto with Radicchio and Smoked Mozzarella, Chicken Stuffed with Fontina, Prosciutto and Basil, Grilled Lamb Sirloin with Greek Salad&id=){kind=link}
![Details](kiosk.asp?picturename=120162.jpg&extdesc=Sanguineti "Nessun Dorma"&subdesc=2006®ion=Tuscany, Italy&name=Sangiovese&price=17.99¬es=&id=){kind=link}
 belonged to the Ghibelline family of the Lords of Montespertoli. In 1393, with the end of the Alberti family line, it was acquired by the Machiavelli family.
Since 1997, the wines produced in Montespertoli have had their own quality certification within the Chianti area: "Chianti Montespertoli". This allows to set apart the wines of the various Chianti sub-areas in a clearer way (e.g., Classico, Colli Senesi, Rufina, etc.). The Chianti Montespertoli can be produced only in the territory of the Montespertoli Borough, which is the smallest of the eight Chianti production sub-areas.
Since 2000 Castello sonnino has started and developed a very strict collaboration with the famous Italian oenologist : Stefano Chioccioli. The Sonnino Castle owns around 30% of the vineyards belonging to the Chianti Montespertoli DOCG area. Out of the 200 hectares of the estate, 46 are planted with grapevines and 15 with olives.
60 per Syrah, 20 per Sangiovese, 10 per Canaiolo, 10% Ancellotta
FOOD PAIRINGS: Whole-Wheat Spaghetti with Lamb, Tomato, and Cumin Sauce, Andouille Pizza with Onion Confit and Fontina Cheese, Potato, Celery, and Gruyère Pie
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, Bagna Caôda (hot sauce for raw vegetables), Eggs fried sunny side up with truffles or cooked with vegetables or peppers as frittata or in an onion custard called tartrà
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