Tenuta di Carleone Uno

Oh, very nice. I am new to the Carleone wines but they have definitely been getting my attention. I tried and liked the ‘22 Uno a couple of weeks ago, and this is really nice as well. Red fruit-dominant, with good acidity and persistence through the finish.

Sangiovese unlike any other that I have had. It is delicate with soft tannins. Cherries, figs, and florals envelop the mouth. If ever a Sangiovese could be decscribed as Burgundian, this one is it. Simply lovely.

Bright ruby with a lifted, inviting perfume - red cherry, plum skin, sweet herbs, and a faint floral note that rises easily from the glass. Compared to the rest of the Carleone lineup in this vintage, Uno feels immediately more open. On the palate, the impression deepens. The fruit is vivid and layered, carried by fine, chalky tannins. There’s a gentle savoury thread - a touch of tobacco leaf and dried rose—m - that adds nuance without weighing the wine …

Tasting with Sean O'Callaghan, Tenuta di Carleone (67 Pall Mall, SG) : UNO is a selection of barrels, oak showing, whiff of red fruits, VA showing, sour cherry, firm drying tannins, hollow on the finish. Prob needs more time.

Tenuta di Carleone - Tasting with Sean O'Callaghan (Winery - Radda in Chianti) : Consumed in a flight along with the 21 and 22 vintages. Uno is made from special selections, rather than different vineyards. 2020 was hot with drought. 30-40% stems. There is more fruit concentration depth and structure here. Starting to show a little aged character already, and slightly muddled at first. With about 15 minutes of air the wine cleaned up and became fresher. I like this, …

visits in Chianti- the curtain call on the trip at Tenuta di Carleone (Tenuta di Carleone, Radda-In-Chianti Tuscany) : The nose is so heady and perfumed as it just emits from the glass with tones of red cherries, wild flowers, cranberries, crushed berries, licorice, strawberries, tobacco notes, roasted herbs, flinty mineral notes, and violets. This is the kind of nose you just get lost in. The Medium/full bodied feel is refined and elegant with crisp, medium+ acidity and silky, medium+ …

Brunello vs Chianti Discovery session (Italian Wine Club) : Bright pretty red fruited, strawberry, alluring, dense on the palate, touch of chocolate, some iron, med to high acid, long finish

If you can find this wine in the US, plan to spend upwards of $90+ for a bottle. Thanks to Marco's unique relationship with the winery, we are able to offer it to our wine club members at an incredible price. The Tenuta di Carleone Uno is the estate's flagship wine, crafted from the finest Sangiovese grapes. It undergoes 18 months of aging in a combination of tonneaux barrels (approximately 10% new), cement, and stainless steel. This wine strikes a …

Guiborat and Lilbert-Fils dinner with some extras (Long Ji) : Excellent aromatics, floral, sour cherry, smooth tannins. Elegant and easy drinking Sangiovese with potential to age. Impressive.

Delicacy, balance, poise- this is extraordinarily pretty in a quiet, compact style. Certainly no blockbuster- it’s floral and minty with a core of saturated red fruit, seasoned with hints of sun dried tomato and tar. Just medium-bodied, bright and smooth on the palate. A distinctive, assured introvert of a wine and I'm sure it'll develop beautifully. Would probably rather have two bottles of the excellent Classico for the same money though.

This is still quite tense upon opening, it is better with 24 hours of air... gorgeous red and black fruit, dark cherry, raspberry, strawberry, roses, thyme, rosemary plus hints of baking spice, fennel, leather, citrus... so elegant on the palate, the tannins are very fine for Sangiovese with this much presence and depth. Beautiful length and intensity through the finish, it remains lively and fresh, fruit and delicate herbal tones reverberate beautifully, tannins build but never grip hard, acid is …

One of the two Tenuta di Carleone's flagship Sangioveses. This is 100% Sangiovese made with the best grapes of the best organically and biodynamically farmed parcels in and around Radda. The fruit is crushed by foot and then fermented spontaneously in concrete tanks and open bins, macerated with the skins with minimal extraction over two months. Aged in concrete and stainless steel tanks (90%) and a small portion (10%) in partially new Tonneaux over 18 months. Annual production 15,000 bottles. …

Too young, but still quite a pleasure. If you decant this, you'll be fine. Aromas of stone fruits (mainly cherry and plum), strawberry, roses, minty herbs, stemmy stuff, a little sweet almond and fennel pollen, hints of citrus oils, rusty iron, gravelly road, nut creams and dark chocolate as well... Elegant and polished on the palate, super fine tannins, just a touch of warmth, this comes across rather ripe, but it is at the same time quite fresh and lively. …