The Fattoria Dianella Estate located in the commune of Vinci—birthplace of Leonardo da Vinci—has made wine continuously for over 300 years, starting in the late 1600s from a former Medici  Family hunting lodge named for Diana, the Roman goddess of the hunt. The Billeri family ran it from the mid 1700s through 2003, bottling Chianti that landed in top trattorias and even the Quirinal Palace, all from 200-year-old concrete vats still in use. Veronica Passerin d'Entrèves—a noble from Piedmont—and her husband Francesco acquired the historic estate, shifting the 26 hectares of Montalbano hillside vineyards to certified organic by 2015. Veronica farms hands-on while Franco Bernabei shapes the wines in the cellar, a partnership that's lasted since 2004.

The 2023 "Le Veglie di Neri" Rosso Toscana IGT blends 60% old-vine Sangiovese with 40% Cabernet Sauvignon. Sangiovese ferments in stainless at controlled temps; Cabernet gets longer skin time. Both see 8-10 months in mostly used French barriques, then bottle rest. Despite a tricky growing season with lower yields, 2023 turned out aromatic and concentrated. It's a Super Tuscan that skips Chianti rules for clay-limestone depth and modern polish.

Why You'll Love It

• Ripe Sangiovese fruit meets Cabernet structure on Montalbano clay-limestone, yielding balanced depth that punched above 2023's weather challenges.

• Super Tuscan polish—soft tannins, elegant oak—from a 300-year wine estate now certified organic.

• Medici heritage plus Veronica's hands-on farming deliver layered red with Vinci terroir and da Vinci provenance.

How to Serve It

• Decant 30-60 minutes and serve between 60-64°F in Bordeaux stemware
  

• Pair with Bistecca alla Fiorentina:, Wild boar ragù pappardelle, Porchetta Toscana or pecorino Toscano