Mushroom dishes in Tuscany

Dry · Full-bodied · High acidity · Elegant · Refreshing

Caparzo's barrique-aged Chardonnay-led Toscana IGT, an under-the-radar Montalcino white.

Dry · Full-bodied · Firm tannin · High acidity · Elegant · Contemplative

Castello di Ama's Bordeaux-blend Toscana IGT with Sangiovese leading and Cabernet Franc adding aromatic lift.

Dry · Full-bodied · Firm tannin · High acidity · Elegant · Savoury

Pure Sangiovese Toscana IGT from Felsina, denser and oakier than Rancia, blended across Chianti Classico and Colli Senesi vineyards.

Dry · Full-bodied · High acidity · Elegant · Refreshing

Panizzi's Riserva Vernaccia, partly oak-and-acacia-aged for a richer, structured profile.

Dry · Full-bodied · High acidity · Elegant · Refreshing

Italy's pioneering barrique-aged Chardonnay, in continuous production at the high-altitude Pomino estate since 1973.

Dry · Medium-bodied · Medium tannin · High acidity · Elegant · Easygoing

Italy's most established Pinot Nero, from high-altitude Pomino vineyards planted in 1855 by Vittorio degli Albizi.

Dry · Full-bodied · High acidity · Elegant · Contemplative

Tuscany's most age-worthy oak-aged white, a Chardonnay-Pinot Bianco blend modelled on Burgundy.

Dry · Medium-bodied · Medium tannin · High acidity · Elegant · Savoury

Petrolo's signature Sangiovese-Merlot-Cabernet blend, drawing from Boggina, Galatrona and Campo Lusso. The everyday face of the estate.