Buondonno is a small, certified organic estate in Castellina in Chianti, run by husband-and-wife team Gabriele Buondonno and Valeria Sodano. Their vineyards sit at roughly 400 meters on the two classic soils of Chianti Classico: galestro, a crumbly shale-clay, and alberese, a hard limestone. They farm with minimal intervention and make traditional, honest Chianti Classico that puts Sangiovese's tension and savory character front and center.

The 2024 is built on Sangiovese with a small portion of the traditional local grapes Canaiolo and Colorino. It fermented spontaneously with native yeasts and aged about 12 months in large neutral oak casks (botti) and concrete, which keeps the fruit fresh and lets the site come through without the gloss of new oak.

Why You'll Love It

• Organic, high-elevation Chianti Classico that tastes of place rather than the cellar.
• Sour cherry and wild red plum on the nose, with dried oregano and a twist of orange zest.
• Savory leather and dusty earth on the palate, framed by fine, chalky tannins.
• Mouthwatering acidity keeps it fresh and lively through the finish.
• An everyday dining wine with real character, and a standout value from Tuscany.

How To Serve It

• Serve at cool room temperature, between 60°F and 63°F.
• Decant for 30 minutes to let the savory herb and cherry aromatics blossom.
• Pour into Burgundy stems to concentrate its high-toned perfume.
• Pair with bistecca alla fiorentina, wood-fired pizza with fennel sausage, pappardelle with wild boar ragù, or aged Pecorino Toscano.