Drink now through to 2029. No need to decant before serving.

The Antinori Family have been winemakers since the 13th century in winemaking and are best known for their magnificent Super Tuscan wine named Tignanello. A powerhouse name in the industry, the Antinoris today have set up wineries all over the world and are experts in picking out estates to invest in. Their Guado al Tasso property has a unique setting in Bolgheri where the plain is encircled by rolling hills forming a protected amphitheatre shape.

The terroir here is well suited to international grape varieties like Cabernet Sauvignon, Merlot and Cabernet Franc which are all used in the composition of Il Bruciato. The wine opens with intense dark berry aromas and savoury, earthy hints which deepen and evolve on the palate into cassis, black cherry, and herbal notes. The terroir here favours elegance, crafting a wine with a well-defined structure yet balanced by plenty of freshness.

The refined power and rich flavour profile of this wine makes it an excellent choice for extended cellar ageing. It will continue to evolve and develop over the years if kept in cool, dark conditions. For those who prefer to drink it now, it can be enjoyed paired with charcuterie or red meat dishes.

Drink now through to 2046. No need to decant before serving.

The Fontalloro is a classic expression of the Sangiovese grape variety which is lovingly produced by one of Tuscany’s finest estates. The grapes used in the composition of this wine are sourced from the estate’s vineyards along the border of the Chianti Classico and the Chianti Colli Senesi appellations.

While the Chianti Classico vineyards sit at the highest altitude of any of Felsina’s plots, those in the Colli Senesi sit at a lower altitude and offer a different side to the Sangiovese grape. After harvesting the grapes by hand during the autumn, the wine is fermented in stainless steel tanks and then matured in new and second use French oak barrels for up to 22 months. The final blend is then composed and the wine is aged for a further 12 months in the bottle before release.

The result is a fascinatingly complex Sangiovese which opens with hints of dried Mediterranean herbs, tobacco, blackcurrant and earth. The first sip reveals smooth tannins, a firm structure and intense dark cherry, licorice and oregano flavours which persist for a long time on the palate. The balancing acidity, bold flavour profile and excellent structure make this an ideal candidate for extended cellar ageing over the next decade or so.

Drink now through to 2034. Decant 2 hours before serving.

Oreno enjoys cult wine status among collectors and lovers of Super Tuscans and has won a slew of top scores and awards, frequently appearing in Wine Spectator’s annual Top 100 Wines list. This magnificent wine takes its name from the river which runs through the Tenuta Sette Ponti estate and gives life to the vines that grow along its banks.

Made in a polished international style, Oreno is a blend of Merlot, Cabernet Sauvignon and Petit Verdot which easily rivals fine Bordeaux and its higher priced Super Tuscan neighbours. Following the harvest the grapes are macerated and fermented for 25 days before being aged in French oak barrels for up to 18 months. The wine is then bottled and remains in the estate’s cellars for a further year before it is released.

In the glass the rich ruby hue delights the eye, while the nose offers generous dark berries, leather, dried violets, and hints of sunbaked earth. The first sip reveals a firm structure and rich forest fruit flavours balanced by a vivacious freshness and a smooth texture. The Oreno is an excellent wine for extended cellar ageing over the next decade or so, but it can also be enjoyed now alongside a fine steak or a succulent venison dish.

Drink now through to 2030. No need to decant before serving.

The ancient property of La Massa has been planted with vineyards since at least the 15th century. It sits in the heart of Chianti Classico in the famed “Conca d’Oro” or “Golden Basin” which is home to many of the region’s top producers. In 1991 the estate was bought by Giampaolo Motta who turned his back on his family’s leather working business in Naples to pursue his dream of winemaking in Bordeaux and then Chianti.

Giampaolo first released La Massa in 1998 as a Chianti Classico, but in 2002 he decided to declassify the wine and produce a more innovative Super Tuscan wine free from the restrictions of the appellation. Today the blend is composed of Sangiovese and Merlot with a small amount of Cabernet Sauvignon and is aged in oak barrels for 10 months before bottling.

The result is a rich, robust red that punches far above its price tag thanks to the winning combination of excellent terroir and inspired winemaking. On the nose there are inviting hints of dark berries and plums along with sweet oaky spice, while the first sip reveals a medium body bolstered by firm tannins and a long, elegant finish.

Drink now through to 2038. Decant 2 hours before serving.

When Sergio Manetti purchased Montevertine back in 1967, his primary goal was to transform the dilapidated farmhouse into a charming summer home in pretty Radda-in-Chianti. Little did he know that over the course of a few years his wines would become some of Italy’s most sought-after.

The estate’s namesake wine is made with 90% Sangiovese with the remaining 10% contributed by the lesser-known indigenous Tuscan grape varieties Canaiolo and Colorino. To ensure depth of flavour and finesse, the vast majority of the fruit used for the Montevertine is sourced from a small plot of vines planted in 1982. After fermentation in cement tanks, the wine spends 24 months ageing in large Slavonian oak casks followed by at least three months of resting in the bottle before it is released.

Bearing the mark of both skilled traditional winemaking and top quality vineyards, the Montevertine offers inviting aromas of sour cherry, vibrant raspberry and baking spice which deepen into tobacco, cherry jam and dried Mediterranean herbs on the palate. Plenty of fresh acidity and soft tannins ensure this wine is very drinkable right now, although it can also be cellared at least up until 2030. To enhance the friendly, easy-going character of the Montevertine, try serving alongside salami, hearty red meat stews or classic tomato-based pasta dishes.

Drink now through to 2035. No need to decant before serving.

Tuscany’s coastal Bolgheri region is still relatively young, but it has rapidly made its mark on the global wine scene thanks to a string of fabulous local wines including the world-famous Sassicaia. The Grattamacco estate was purchased in 1977 by Claudio Tipa, owner of ColleMassari in southern Tuscany, and over the years it has established a reputation for top quality Bordeaux-style blends and classic Italian wines.

L’Ablarello Bolgheri Superiore is predominantly composed of Cabernet Sauvignon which thrives in the coastal Mediterranean climate found in the region. Also included in the blend are Cabernet Franc and Petit Verdot with quantities varying from vintage to vintage. All of the grapes are grown organically and as sustainably as possible, and following vinification the young wine ages in oak barrels for 18 months.

The result is an opulent and intense red with plenty of ripe cassis, dark plum and subtle spice notes. The first sip reveals a full body, firm tannins and rich dark berry flavours along with hints of smoke, mint and sweet tobacco. While accessible now when paired with hearty red meat dishes, this is an ideal wine to keep in the cellar over the next 10 years or so where it will continue to evolve and develop.