Fattoria La Cònciole is a certified organic family estate in the high hills of Panzano in Chianti, in the famed Conca d'Oro valley. It is guided by Juri Fiore and his wife Valeria, and its vineyards sit at 450 to 500 meters, among the higher sites in the area. At this altitude, with big swings between warm days and cool nights, Sangiovese ripens slowly and keeps bright acidity and refined tannins.

Alongside the estate's Chianti Classicos, "Petresco" is its flagship pure Sangiovese, bottled under the Colli della Toscana Centrale IGT to showcase a single parcel of shallow, rocky galestro (a crumbly clay-schist) and alberese limestone. The 2020 was hand-harvested and sorted, fermented with native yeasts in temperature-controlled stainless steel with a long, gentle maceration, and aged 18 to 20 months in seasoned French oak barriques and tonneaux with very little new wood. The result is a Sangiovese of real savory tension and structure.

Why You'll Love It

• A pure, high-altitude Sangiovese from organic vineyards in Panzano, one of Chianti's most prized corners.
• The nose offers wild red cherry and red currant, with dried rosemary, black tea, and crushed stone.
• The palate is savory and vibrant, with balsamic and leather notes framed by firm, finely built tannins.
• Rocky galestro soils give it a mineral, earthy character far from mass-market Tuscan reds.
• Built to age for well over a decade, it rewards patience but shines now with air and food.

How To Serve It

• Serve at cool room temperature, between 60 and 64°F.
• Decant for about an hour to let the red fruit and savory layers open.
• Pour into Bordeaux or large Burgundy stems to capture its high-toned aromas.
• Pair with bistecca alla Fiorentina, pappardelle with wild boar ragù, roast wild boar, or aged Pecorino Toscano.