Intense ruby with violet nuances. The nose opens with crushed blackberries, plum, tobacco, and freshly tilled earth, with a lifted floral note that telegraphs the northern Montalcino origin. On the palate the wine is silky and almost creamy in texture, giving way to tart cherry and mineral tension before arriving at grippy, structured tannins on the close. More serious than most Rosso, with primary fruit still present to keep things alive.

Casanuova sits on the hill of Montosoli, the subzone north of Montalcino that scholar Ian D'Agata has called a grand cru of Tuscany for the femininity and aromatic lift it gives Sangiovese. Most of the Rosso is made from declassified Brunello fruit — grapes from those same vines, held back from the flagship and released early. Enologist Paolo Vagaggini, who previously worked at Biondi-Santi and Fuligni, oversees spontaneous fermentation and aging in large Slavonian oak Stockinger casks. Around 900 cases produced. Montalcino, Tuscany.