Some of the stand-out wines

Valle delle Rose Litorale Vermentino

We taste the 2022, the second vintage for which this stainless-steel fermented Maremma DOC wine was certified organic. There’s a lovely jasmine note on the nose. “A really fresh, slightly salty and attractive style of Vermentino,” says Thom Allinson. “A touch of lees ageing gives it great structure and more complexity as well, really rounding it off.”

Val delle Rose Cobalto Vermentino

We’ve already sampled some of the components of this Maremma Vermentino and here we see the blending prowess of the winemaker in action. For Hamish Chambers, it’s a stylish wine reflecting its journey of stainless steel, oak and amphora. “Bags of ripe fruit flavour,” he says. “Good hits of minerality and acidity with a fabulous finish. Very appealing.”

Villa Rosa Ribaldoni Chianti Classico

Sam Howard loves it “for its classic Sangiovese profile” and says the 12 months spent in tonneaux has softened the wine, “making it approachable now”. Made from Villa Rosa’s youngest vineyards in the Castellina hills, it’s intensely fruity on the nose and the tannins are velvety. “It feels like great value for a wine of this region; a baby Gran Selezione,” Howard says.

Villa Rosa Chianti Classico Gran Selezione

“Classy and elegant all the way through,” says Thom Allinson. “Amazing with the local cuisine but equally as tasty by itself. It really shows off Sangiovese’s qualities.” During the tasting we’re reminded that Gran Selezione doesn’t imply the wine is in any way “big”: in fact, the point is to underline the elegance of the variety.

Villa Cerna Chianti Classico Riserva

The 5% Colorino component here adds a little colour and boldness to a wine only made in the best vintages, in this case 2018. “Amazing concentration and structure,” says Thom Allinson. “It was a firm favourite of mine before the trip and tasting it in situ elevates it further for me.” Hamish Chambers enjoys its “delicious freshness”, describing it as “a classic food wine”.

Val delle Rose Samma

The label simply says “Cabernet”, but the missing word is Franc, not Sauvignon – though on first inspection you might not be absolutely certain, such is the rich, ripe style. It’s a highlight for Sam Howard, who believes more bottle age will bring out its complexities. “Definitely one to write up for private clients to put downstairs for a few years,” he says.

Val delle Rose Il Ciliegiolo

Ciliegiolo is a variety with its own DOC in Maremma and for some of us, Hamish Chambers included, it’s a new variety to get to know. “Beautifully rounded fruit, a delicate oak influence, soft tannins and a lively acidity make it quite versatile,” he says. It’s a point that’s exemplified, he suggests, when we try the wine at dinner paired with monkfish.