Sean O'Callaghan was born blind in one eye in Sri Lanka to an Irish tea trader. He studied winemaking in Germany, wrote his thesis, then hopped on a motorcycle and disappeared. He landed in Chianti Classico country and never left.

For years, he made wine at Riecine in Gaiole, until the Russians bought it in 2012. Then, at age 50, he started over with his own vision. Ten vintages in, that vision is crystal clear.

O'Callaghan farms 100 hectares across 20 different plots in Radda, ranging from 1,300 to 2,200 feet elevation. The soils alternate between Alberese limestone and Galestro sandstone. Every plot gets harvested separately, fermented separately, then blended like a painter mixing colors.

The four-month maceration is the key. While most Chianti producers extract for three weeks max, O'Callaghan lets the skins and juice mingle for 120 days. The result is Sangiovese with structure and freshness that shouldn't coexist but somehow do.

He calls his biggest wine “Uno” and puts his one-eyed logo on every bottle. The locals call him “Il Guercio,” the one-eyed one. At 60, he says his second life just began.

Why You'll Love It

• 100% biodynamic Sangiovese, breaking all the rules: No dusty tannins. No tired fruit. Just pure, electric Sangiovese that tastes like wild strawberries, cherries, and limestone with the kind of energy that makes you want another glass.
  

• Biodynamic farming shows in the wine's clarity and focus: At 13% alcohol, it's refreshingly moderate and measured. The cement aging preserves freshness while the extended maceration builds complexity.
  

• RARITY: Only 200 cases made it to America from a total production of 1,000-1,250 cases worldwide. 

How to Serve It

• Serve at 60-62°F in large Burgundy  or Sangiovese stems.
  

• Drink now through 2032. The four-month maceration gives it structure to age, but the brightness makes it irresistible young. Perfect with wild boar ragù, aged pecorino, or roast squab with fresh sage and olive oil.