Maria Sole Giannelli Cantine Ficomontanino Soul of Sangiovese 6 Pack $225
2 bottles each Noble Kara, Bulgarelli, Granomelo
Maria Sole Giannelli Cantine Ficomontanino Soul of Sangiovese 12 Pack $445
4 bottles each Noble Kara, Bulgarelli, Granomelo
“Best wines” in the absolute sense don’t exist, there’s only the best way to mirror the terroir and the people that make the wine. In order to reach this objective the best way is natural viticulture and winemaking.
Cantine Ficomontanino 2019 “Noble Kara” Rosato IGT Toscana $35 - 6 Pack $180
Named after one of Giannelli’s grandfather’s favorite horses, “Noble Kara” claims its rightful place in the proud tradition of “real” rosé wines—rosés made from fully ripe, healthy grapes trusted to ferment on their own and allowed to express a natural depth of color. Made of 100% Sangiovese from three different parcels on the property, Ficomontano, Melogranino, and Campo Cavalli, this vivacious wine spends 24 hours macerating on its skins before pressing and fermentation, which takes place in stainless steel via naturally occurring yeasts and with no temperature control.
Cantine Ficomontanino 2019 “Bulgarelli” Rosso IGT Toscana $32 - 6 Pack $175
"Bulgarelli”, named after her grandfather’s prized stallion, is 100% Sangiovese from 20- to 30-year-old vines planted in the sandy clay soils of the farm’s main three parcels: Ficomontano, Melogranino, and Campo Cavalli. Fermented naturally, with a 15-day maceration, the 2019 spent the better part of a year in a combination of cement and steel vats, and was bottled without fining or filtration. This wine pulls in multiple directions; it is both fresh and deep, both spicy and politely earthy, and its dark red fruits soar high, unfettered by cellar manipulations.
Cantine Ficomontanino 2018 “Granomelo” Rosso IGT Toscana $55 - 6 Pack $300
“Granomelo”, a play on the name of the Melogranino cru from which it is sourced, is 100% Sangiovese from south-facing slopes of sandy clay and silt, planted 20 years ago by Maria Sole’s father. For this cuvée, she employs a longer maceration of three weeks and uses only cement for the fermentation, then ages the wine a full two winters in the cellar before bottling it without fining or filtration. Like the “Bulgarelli” above, this displays a frank and mesmerizing purity of fruit, but with a greater sense of earthiness and a more tenacious cling on the palate; it’s a union of sand-derived elegance and a certain wildness of spirit that is especially astonishing given that it’s Maria Sole’s first vintage of making wine in this fashion.