Fattoria Cerbaia is a small family estate in Barberino Tavarnelle, on the northwestern edge of the Chianti Classico zone between Florence and Siena, where 12.5 hectares of vineyard and olive grove sit against a backdrop of cypress trees and, in the distance, the medieval towers of San Gimignano. It's a classic Chianti property in setting and scale, but one of its three wines steps outside the DOCG rulebook entirely.

"Luigi Maria" is Cerbaia's international-varietal project: a Bordeaux-style blend of Cabernet Sauvignon, Merlot, and Petit Verdot, in proportions the estate adjusts each vintage based on how each grape ripened that year. Lower-quality lots are declassified and sold off in bulk, so only the best fruit makes it into the blend, which then spends eighteen months in barriques, roughly half of them new, before bottling as a Toscana IGT. Now sixteen years on from harvest, this 2010 has had time to fully knit together, trading its youthful primary fruit for the softer, more layered character that only real bottle age can deliver.

Why You'll Love It

• A mature nose of dried black cherry and cassis, giving way to leather, tobacco, and a touch of cedar from the barrique aging.
• A full-bodied palate, still structured but with tannins that have rounded out considerably with time in bottle.
• Fifteen percent alcohol and a Bordeaux-blend backbone give this real weight and grip, without tipping into heaviness.
• Secondary and tertiary notes now lead the way over primary fruit, exactly what you want from a well-cellared 2010.
• A structured, savory red that rewards drinkers who appreciate what patience does for a serious blend.

How To Serve It

• Serve at 60-65°F, true cellar temperature.
• Decant for 30-60 minutes to let any sediment settle and the aromatics fully open.
• Pour into Bordeaux stems to suit the wine's structure.
• Pair it with grilled bistecca alla Fiorentina and rosemary, or other grilled red meats and game that can meet its structure and savory depth.