The Bolsignano winery owned by the Rubegni family lies on 9 hectares on the south-west slope of Montalcino at about 300 meters above sea level. The nearby mountain of "Monte Amiata" brings a particular climate to this part of Montalcino: dry summers and little rain in autumn, both conditions that favor a good ripening of the Sangiovese Grosso grapes. The tufa at Bolsignano is the perfect soil for producing aged worthy wines.

Wines from Bolsignano are true wines of Montalcino. Roberto Rubegni is the brains and brawn behind the wines of Bolsignano. Roberto is a kind, generous and amazingly talented and knowledgeable Brunello producer. Roberto is a true artisan. His hands are capable of creating Sangiovese in a true Tuscan style.

When I first tasted the wines from Bolsignano it was evident to me that this was true Brunello. Roberto's first priority is to show the fruit of the Sangiovese. His wines show sweet dark fruits with hints of blueberry, chocolate and leather. This is exactly the style of Brunello I look for.



Years of experience has enabled Roberto Rubegni to stay true to finding the perfect balance of quantity of his production to the quality of the wines while applying the original disciplines of Montalcino's DOCG. In doing this the total production is every so low. 5,000 - 6,000 bottles per year for the Brunello di Montalcino and 5,000 -6,000 bottles for the Rosso di Montalcino. If the vintage is not up to par, Roberto decides not to make his Brunello. A tough decision for any producer but Roberto is a proud man and will only make a wine if he feels it will be a good one.



I can not say enough about the wines from Bolsignano. They are again…true Montalcino. We are very pleased to represent such wonderful artisan wine makers such as Bolsignano!

In 1986 Robert and Bettina Baumann acquired the 7 hectares of property from the countess Ciacci Piccolomini d' Aragona the Podere La Pieve in Castel Nuovo dell' Abate. The estate is approximately 8 kilometers from the medieval village of Montalcino and is in a very sought after location for production of top quality Brunello di Montalcino. The typical galestro (a sort of rocky clay) soil, the wonderful exposition, and the quality of daylight make this vineyard one of the grand cru of Montalcino. La Pieve produces Brunello and Rosso di Montalcino from only 1.8 hectares of vine making La Pieve the smallest Brunello producer in all of Montalcino. The vineyards are trained with the classic cordone system which limits the production and allows a perfect and even ripening of the grapes. The vineyards face south, south-east at an altitude of about 450 meters.

La Pieve is an old church built in approximately the year 1000. La Pieve was owned by a then powerful abbey (small agricultural enterprise) which manufactured wine for its own use. Soon after the acquisition, it was suggested to Robert that he make use of such a perfect microclimate and he make his own wine, which of course he already had the intention of doing. Not before long Robert began investing in his new estate for the production of Brunello only for private consumption and to accommodate the demand from his friends and family, since of course he did own a vineyard. Soon the demand was too great for him. The question was; should he increase production and bottle his own wines on a commercial level? The answer was obviously yes. In the year 2000 an underground cellar was constructed to better serve La Pieve in aging of the three wines totaling only 1,000 cases combines; Brunello di Montalcino, Rosso di Montalcino and a very rare Sant'Antimo called Agave which is 70% Cabernet Sauvignon and 30% Sangiovese of which only 1200 bottles are produced.

From the onset, Robert was not clear that traditional production relating to Brunello of the highest quality on this site could be the objective although a plus was the stony soil that did guarantee a very good natural drainage system. This was a good thing. In the wines the warmth of the Castel Nuovo dell'Abate is felt. The special microclimate of this area from the Orcia valley all the way to the sea to the west makes constant ventilation possible even in the hottest of summers. The annual amount of precipitation is substantially smaller than in the rest of cultivation areas of Montalcino and is an advantage in "off" vintages such as 2002. Due to a lesser amount of precipitation and the naturally hotter microclimate of Castel Nuovo dell'Abate, La Pieve wine guarantees particularly full bodied and very rich and intense wines. David Vincent Selection is happy to have found a Brunello of this style and to have the privilege to be the first to bring them into the USA.

On a south facing hillock of the gentle sloping hills of Lucca, lies the Fattoria di Fubbiano, a 45 hectares (135 acres) estate comprised of vineyards, olive groves and woods. Fattoria di Fubbiano stretches between the villages of Tofori and San Gennaro in an area where wine has been produced since the 14th century. At Fattoria di Fubbiano 20 hectares are used for wine production with an average annual yield of around 100.000 bottles.

Fattoria di Fubbiano produces four red wines belonging to the D.O.C. Colline Lucchesi Rosso, three white wines belonging to the D.O.C. Colline Lucchesi Bianco, a Supertuscan Red I.G.T. and also Aqua Vitae Grappa, "Aceto di Vino"; wine vinegar and the award winning Extra Virgin Olive Oil.

Viticulture is performed following only traditional methods (guyot and spurred cordon), with an extremely low number of buds and a planting density of approximately 5000 vines per hectare, in order to obtain and enhance quality rather than quantity. Although the vineyards may suffer of a light drought in the summer, there is no irrigation at all. Particular care is taken in every aspect of the grape growing season from the viticulture techniques to the methods taken in the cellar. Only manure is used as a fertilizer; no pesticides or artificial fertilizers are ever used.

For the white wine production a pneumatic press is used and the fermentation process is carried out at a controlled temperature, which as a result makes for a more elegant and fragrant wine. The red wines are made using traditional techniques of vinification, which may vary according to the varietal. The oenological choices of the winery have always commanded a strong respect of the local tradition at Fattoria di Fubbiano. Wines of character and authenticity are guaranteed here at Fattoria di Fubbiano.

Once in a while we find a diamond in the rough. Castello di Potentino is exactly that brilliant diamond in the rough in the DOC of Montecucco. Deep in the foothills of Monte Amiata in a small town called Seggiano in the province of Grosseto is the beautiful and said to-be haunted Castello di Potentino by Charlotte Horton herself; the passionate and very personable owner of Castello di Potentino.

Charlotte (Greene) Horton and her family have owned different properties in the Tuscan Maremma for over 30 years. In 1989 for example the family purchased their first ruined castle which was the Castello di Montepo in Scansano. The restoration was completed, the vineyards had been planted and the winery had been built. 10 years later it was sold to the well-known wine producing family of Biondi Santi.

The second project is in fact Castello di Potentino. The first document to mention the Castello di Potentino dated back to 1042. The original foundation is believed to be Etruscan. Over the centuries the property passed through the hands of many well-known Tuscan families of noble descent. For many years Castello di Potentino had been abandoned, dilapidated and the grounds were overgrown but the potential was more than apparent to Charlotte and her family. The castle was for sale but the problem was it had to be purchased from 22 different people. Negotiations took a year but an agreement was finally reached with all the owners in cooperation. In the year 2000, work had finally commenced on rebuilding the castle. Charlotte is committed to keeping the castle as authentic as possible without making it look as if it had ever been "restored".

The vineyards consist of only 4 hectares (10 acres) and are comprised of Sangiovese, Pinot Nero and Alicante. The vines are trained on "cordone speronato semplice" system with a plant density of 5,000 plants per hectare. Vinification takes place only in the winery of the castle.

The crushed grapes ferment separately in wooden vats of 50hl, made from French oak, where they remain during a maceration period of about two weeks. When the grapes skins are racked off they are left to drain naturally without being pressed. The remaining pomace is sent full of juice to the distillery of the Maestro Gioacchino Nannoni to be transformed into grappa to produce a very smooth grappa di Castello di Potentino.

Both wines of Castello di Potentino are produced in a very elegant style. Charlotte feels her wines are meant to be enjoyed by lovers of fine wine. Charlotte says "everyone speaks of vin de terroir but we make it". Wines intended to express a true sense of place not style. Nicolas Belfrage MW could not agree more. Featured in "The Finest Wines of Tuscany and Central Italy" by Fine Wine Magazine, Nicolas Belfrage states that "Charlotte has made a 'real' wine and wines with 'spalla'- a backbone - yet with complexity of aroma and flavor that justifies her claim to originality". No attempt to improve color is ever used and native yeasts are always used.

Podere Sedime was recorded in the Sienese area land register as early as 1692 as the property of the Gherardi family. The history of the property is rich in culture and in agriculture. The Capitoni family objectives are to preserve such a culture through the production of their wines and Olive Oil. Podere Sedime di Marco Capitoni is situated in the DOC of Orcia in the town of Pienza in the Provence of Siena. The Val d’Orcia extends from the hills of southern Siena to Monte Amiata and is a relatively cool climate for wine production. The DOC of Orcia has only been established since the year 2000. The DOC stipulates a minimum of 60% Sangiovese for the Orcia DOC Rosso Orcia.

In the late 1990’s Marco increased his vineyard area. He chose a suitable, plot of land with mixed tufa-rich soil speckled with fossil shells dating back millions of years when the area was under the sea. Marco renovated the old farmhouse where barriques and botte now lie. This was the original stables for the huge Chianina cows. Marco was very aware that in order to make fine quality wines he needed the help of experienced professionals. He sought expert consultants in wine making able to help him lead the winery toward producing quality wines. This decision proved beneficial for Marco and soon enough Marco Capitoni Orcia Rosso DOC started making a name for itself earning him top scores in Italian wine journals such as the Espresso Guide.

As the symbol of the winery Marco chose the caryatid (a female figure with an austere and discerning demeanor with a clearly recognizable symbol of prosperity and fertility) from the ancient 8th century Pieve di Corsignano in Val d’Orcia’s nature park. For centuries the bells of the Pieve have marked time for the country workers who lived on the land. As long ago as the year 1000 the parish churches played an important role for the people living in the surrounding countryside who flocked there not only to attend religious services but also to exchange their produce and for making local gossip.

The vines of Capitoni are cultivated traditionally but of course with implementation of modern tools and equipment. The philosophy of the wine production is to let the vine speak for itself without stressing it too much by over-cropping and/or over-watering. Doing this ensures balanced acidity and elegant fruit. Vintages here in Orcia are often difficult economically, not only because Orcia is a cooler macro-climate than most of Tuscany, but also due to the absence of chemical treatments for controlling weeds and pests in the actual vineyards themselves. These are choices Marco makes with pride and conviction to his work in producing high quality wines.

Capitoni Orcia Rosso is 80% Sangiovese and 20% Merlot.

Arnaldo Crociani, carrying on the family tradition, spent his lifetime amongst barrels, bottles and flasks. With dedication and passion he applied his mastery to the winemaking art of crafting quality Vino Nobile di Montepulciano. Respecting his father and grandfather’s wishes he stayed true to tradition in his pursuit in making high quality wines. At his death, his children Giorgio and Susanna carried on that legacy, but also with the influence of youth and desire to ensure that the wine carries on to a new generation. Their mission is to ensure that the dynasty of Crociani carries on.

Montecalvi is a small wine estate in the heart of Chianti, specifically in the hilly area of Greve in Chianti, 20 km south of Florence. The south-westerly facing estate covers 10 hectares of which 3,5 hectares are vineyards. There are four small vineyards one of which has been planted in 1932 on small terraces) at an altitude of around 300m above sea level, on land derived mostly from sandstone. Jacqueline Bolli and Daniel O'Byrne conduct this jewel with passion and devotion. The Bolli family bought the Montecalvi estate in 1988. Since the 1991 harvest there has been a steady growth which has reached a qualitative standard in recent years that would be difficult to match anywhere.

The Tenuta’s owners have always paid special attention to this fascinating place by exalting, in every possible way, the nature of a land that is strongly dedicated to the production of excellent red wines. 75 of the estate’s 500 hectares are planted with specialized vineyards, all falling into the DOC Bolgheri Bolgheri and IGT Toscana appellation with a total production of about 500.000 bottles. Within the DOC Bolgheri area, Tenuta Argentiera is the closest estate to the sea and the one that reaches the highest altitude, spreading from the plains to the hills. Its vineyards are completely surrounded by luxuriant Mediterranean vegetation, and the countryside where the Tenuta is situated is circumscribed by avenues of secular maritime pines and olive groves, in a charming and richly-scented landscape.

This varied land is cultivated with Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah, which are extremely typical, superb quality vines of the Bolgheri area.

The project for the Wine Cellar draws inspiration from the architectural styles typical of the Tuscan coast between Livorno and Grosseto, with leaning, rather thick walls that guarantee the natural thermoregulation of the cellars. The grapes, after being hand-selected and picked from their bunches in the collection rooms, fall directly by force of gravity into the vinification cellar underground, right into stainless steel barrels for fermentation both through pressing and through remounting and delestage systems. An efficient computerized system guarantees a constant temperature by means of hot and cold water flows. Lastly, the wine refining cellars hold the Barriques in French oak, maintained at 16°C at all times, where the vinification process is completed.

Vino Nobile di Montepulciano is one of Italy’s oldest wines. Podere il Macchione is one of the top representations of Vino Nobile that we have come across in a long time. The estate is located in the heart of the Caggiole region and consists of an area of just over seven hectares, six of which are cultivated to Prugnolo Gentile. The hillside terrain has a composition that is mostly clay with expansive concentration of stones and silt sandstone. At the foot of the hill, classic sediments of marine origin caused by erosion are also found. The vineyards are very well exposed and continuously ventilated due to the altitude of 350 meters above sea level. An exceptional fluctuation of day/night temperature ranges help preserve the grapes’ aroma. The soil is fertilized annually with green manure, deposited in alternate rows with the addition of organic fertilizer as needed. No herbicides or other chemical or systemic products are ever used. Podere il Macchione practices organically without certifications. il Macchione Vino Nobile di Montepulciano is truly one of the top in the appellation of Montepulciano.

Well, we have done it again.

In the huge proverbial sea of wine it can be extremely difficult to find a real wine made with a real sense of place by real people… at least by our standards. Pieve de’ Pitti represents all that is natural and real. Pieve de’ Pitti is a small family-run estate situated in Terricciola, south of Pisa, near the Tuscan coast. Comprising of nearly 80 acres Pieve focuses mainly on Sangiovese, Canaiolo, Malvasia (white and black), Trebbiano, Vermentino and two international varieties; Syrah and Petit Verdot. The hilltop's sandy-clay soil is rich in fossils and the breezes from the Tuscan coast give a particular characteristic to the grapes. There is a mineral and savory flavor, recognizable in the entire range of white and red wines. Pieve de’ Pitti wines represent great value coming from Tuscany.