Tuscany
by Jane Augustine
2022 Toscana Rosso “Bandinello”
Italy | Tuscany
Bandinello is Geggiano’s answer to a house red. A spry blend of nervy Sangiovese, a bit of Syrah, and local Ciliegiolo mingle together for a tart and juicy taste of Tuscan rusticity. I love to drink mine alongside easy weeknight pasta with red sauce: whole tomatoes bursting and barely stewed, with some olive oil and fresh basil, generously ladled over penne.
2018 Chianti Classico Riserva “Fondatore”
Italy | Tuscany
The Lapini family’s micro-production comes from just two hectares of vineyards, which means only Elena, Luca, and son Pietro work in the vines and cellar, while their bushy Bernese mountain dogs lounge afoot. At their agriturismo they also cure salamis and prosciutto, make olive oil and other specialties, and eagerly welcome guests to taste it all.Their old-vine Fondatore shines next to Elena’s signature gnocchi dish that’s a riff on a classic pesto: in place of basil, toss together fresh mint and fragrant sage, add pecorino, olive oil, garlic, and roasted walnuts. The herbal, grounding aromas in the Tuscan pesto echo the density and depth of this striking riserva.
2021 Rosso di Montalcino
Italy | Tuscany
Few wineries can claim to grow vines on a certified UNESCO archaeological site, but Sesti is one of them. The bucolic grounds here at the southern border of Montalcino are awe-inspiring, with steep cliffs, a dense forest, and the freshness of a cooling breeze from the sea. Elisa Sesti likes to say that Sangiovese is a primadonna variety that requires pampering and the right conditions to thrive. Luckily, her vines live a good life. Their Rosso di Montalcino, with its seductive and mood-enhancing perfume, is like a delicious elixir of black cherry, bitter herbs, and fragrant violet.