Massa Marittima estate working biodynamically since 2004. Native-yeast, low-sulfite reds, whites and roses from the Maremma's metalliferous hills.
Tip: Tastings are by appointment only; ask for the rose and the white Vermentino alongside the Sangiovese-led reds.
Address: Localita Rocche 53, 58024 Massa Marittima, Italy, Tuscany
Sergio Manetti's Radda estate, off the Chianti Classico DOC since 1981. Le Pergole Torte (100 percent Sangiovese) and Il Sodaccio are cult traditionalist Tuscan reds.
Tip: The estate's traditional Le Pergole Torte release is one of the few bottlings older collectors will trade Brunello for; buy direct when in Radda.
Vittorio Fiore's old-vine Sangiovese estate at Ruffoli above Greve in Chianti. Il Carbonaione, from vines planted in 1924, is a Tuscan purist single-vineyard benchmark.
Tip: Il Carbonaione drinks magnificently around 8 to 12 years post-vintage; visit the Greve cellar by appointment for vertical comparisons.
Losi family Chianti Classico estate at Pontignanello, certified organic since 2014. Classic Sangiovese governo all'uso toscano and a Vin Santo aged a decade in caratelli.
Tip: Book the Vin Santo vertical with the family directly; the Vin Santo del Chianti Classico Millennium ages for 10-plus years in caratelli before release.
Five-and-a-half hectares of biodynamic Sangiovese in Sant'Angelo in Colle, certified Demeter since 2005, and a Brunello that's become a cult reference among natural-leaning collectors.
Tip: There is no public-facing booking page; allocations move via specialist importers like Polaner Selections. Track release windows via the importer rather than the estate.
High-altitude, multi-cru Montalcino estate owned by Riccardo Campinoti. The Brunello bottlings (V.V., Petroso, Montosoli, Casanovina) read Montalcino terroir by terroir.
Tip: Visits are by appointment via the estate site; ask Riccardo for the side-by-side flight of Le Ragnaie, Petroso and Montosoli to taste the altitude ladder.
Tenth-century monastic estate east of Siena. Giovanna Tiezzi and Stefano Borsa make age-worthy, naturally fermented Sangiovese with no filtration and minimal sulfur.
Tip: Pacina is also a working farm; cellar visits often include olive oil, cereals and pulses tastings beyond wine.
