James Suckling 93
Beautiful aromas of blackberries and chocolate follow through to a full body with juicy tannins and a savory finish. Chewy now, but will soften out nicely with bottle age. JS
Wine Advocate 92+
This Tuscan blend of 75 Cabernet Sauvignon, 20 Sangiovese and 5 Cabernet Franc is all about richness and fullness, with 18 months in French oak affording it expansive notes of spice and tobacco. The 2015 Valdisanti is a very nice red to enjoy with a nice plate of your favorite grilled meats. ML
Wine Spectator 90
This is dense and broad-shouldered, offering plum, cherry, leather, earth, almond and saline notes. Firmly tannic, with a muscular finish. Cabernet Sauvignon, Sangiovese and Cabernet Franc. Drink through 2033. BS
75 Cab Sauvignon, 20 Sangiovese and 5 Cab Franc
Youthful, rich dark fruit, berry and cassis aromas meld with notable French oak spice. On the palate, Valdisanti is full-bodied with deep but reserved fruit flavors framed by rich oak. The excellent balance of fruit intensity with fine tannins indicates a cellar-worthy wine.
The grapes for this blend come from the estate's San Giovanni vineyard. The grapes are manually harvested and then undergo a strict selection process; first as bunches and then once they are destemmed, the whole berries are transferred into French oak fermenters and a portion into stainless steel which undergoes temperature-controlled fermentation. The wine is then raised for 16 months in barriques (70 new), of which 6 months are on the lees.
San Giovanni is the name of the vineyard in the valley next to the tiny hamlet of San Giovanni a Cerreto. The chalice with the serpent is the symbol of San Giovanni (Saint John). In the church adjacent to the vineyard is a renaissance painting by Rutilo MANETTI depicting the Saint offering this chalice to the Madonna. This symbol is a tribute to this ancient land and the Saint for whom it was named.
Tolaini WineryView all from Tolaini Winery
The harvested grapes, once debunched, go through the optical selection machine where the grapes must meet the preset criteria to pass through: any small, green or squished grapes and all debris are ejected and only the ripe whole grapes make it into the vats. The vats are cooled to 5C-10C (41F - 50F) and the grapes are added whole to each tank for a cold soak before natural selected yeast strains are added to initiate fermentation. Vinification at Tolaini is done in 26 stainless steel temperature-controlled tanks with a two chamber system, while the best grapes from each harvest are fermented in open-top fermenters made of French Allier oak (12 units of 4500 liter capacity), a time-proven touch that increases the complexity in the wines. The generous array of tank sizes allows for individual parcels of grapes to be fermented and stored separately. These batches are kept apart through subsequent barrel aging in new French oak barrels between 18-25hl before blending.