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This Tuscan Collection brings together nine bottles that reflect the heart and soul of one of Italy’s most iconic wine regions. From the elegance of Chianti Rufina to the sunny charm of Vermentino and the refreshing flair of a Tuscan Rosato, every bottle celebrates the diversity and quality of Tuscany’s terroirs and winemaking heritage.
Expect crisp citrus and herbal notes from Vermentino, the floral and fruity lift of rosé, and a lively sparkle in the Gran Cuvée Brut. Dive deeper with smooth, sun-dried Sangiovese reds, a daring white vinified Sangiovese, and bold appassite-style selections. Ideal for al fresco dinners, celebrations, or discovering Tuscany from your table.
This Chianti Riserva is produced by the Il Palazzo winery, a company founded in the early 1970s in the province of Arezzo.
The wine is mainly produced with Sangiovese grapes. The vinification takes place in thermo-regulated steel tanks, followed by the refinement always in steel.
Ruby red in color with purple reflections, the wine has aromas of rose, cherry and currant on the nose. The sip is fresh, with well-integrated tannins and a discreetly persistent finish.
It goes very well with grilled red ...
View product pageThe Toscana La Lallera pays homage to the song of the same name by the great Florentine chansonnier Riccardo Marasco, which humorously refers to the love life of Florentine girls. This red wine is a blend primarily composed of Merlot, with small percentages of Cabernet Sauvignon and Petit Verdot. The grapes come from soils of Eocene origin, composed of limestone and marl.
The carefully selected grapes are vinified separately in stainless steel tanks, where maceration also takes place, which is es...
View product pageProduced in Tuscany by the Barbanera winery, this Special Edition red wine is produced with slightly dried grapes.
The grapes are harvested in late September-early October when they reach 80% of the optimal state of ripeness, and then left to dry for 2-3 weeks, until a loss of 30% of their weight. The drying takes place in wooden boxes at a temperature of 16 ° C. The grapes are then de-stemmed and subjected to a cold pre-fermentation maceration for 4-6 days. Finally, the vinification takes place ...
View product pageFine blend of 80% Sangiovese and 20% Syrah, Campo al Faro Rosato is a poetic tribute to the sweet Tuscan Maremma, where the seasons always smell like summer, sea breeze, and lingering opportunities. After a hand-harvest in wooden crates, the wine ages in steel.
A wine that excels in pale pink shades, the color of dawns, which is neither white nor red but expresses the sweet fade between them. It opens on the nose with an intense and enveloping aroma of red fruits, leading to a soft and round sip,...
View product pageFattoria La Torre's Vermentino is a white wine made from pure Vermentino grapes, cultivated in the Cantina and Villa vineyards located at 320 meters above sea level. The vines, with an average age of 15 years, grow on medium-textured soils with a rich presence of stones, providing an ideal base for producing a fresh and fragrant wine.
The winemaking process involves a gentle pressing of the grapes followed by cold settling of the must for 10 days. After static decanting and an initial racking to ...
View product pageBianco da Uve Leggermente Appassite Special Selection by Barbanera is a Tuscan white wine obtained from a blend of slightly dried white grapes. It presents a good concentration and a clean aromatic profile, supported by measured freshness. Fermentation at controlled temperature helps maintain clarity and definition, resulting in a round style that offers a clear mineral imprint.
Produced in Tuscany by the Barbanera winery, this white wine is designed to express an immediate regional character, fo...
View product pageThe Rosé Brut Ziik sparkling wine of Tenuta Casenuova is born from grapes from organic cultivation on the hills surrounding Greve in Chianti (FI) from Sangiovese grapes, sparkling according to the Charmat method.
The Sangiovese harvest takes place in the weeks between August and September. Once in the cellar, the grapes are subjected to soft pressing, constantly monitored with tastings aimed at capturing the evolution of acidity to determine the most propitious moment for interrupting the pressin...
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