Sangiovese Toscana IGT Bio 3L - Az. Agr. Torre alle Tolfe - Sfusobuono
Sangiovese Toscana IGT Bio 3L - Az. Agr. Torre alle Tolfe - Sfusobuono
Rosso Chianti Sfusobuono
Sangiovese Toscana IGT Bio 3L - Az. Agr. Torre alle Tolfe - Sfusobuono

Sangiovese Toscana IGT Organic 3L - Torre alle Tolfe

translation missing: en.products.product.price.regular_price €24,90
translation missing: en.products.product.price.sale_price €24,90 translation missing: en.products.product.price.regular_price
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Sangiovese by Torre alle Tolfe is a bright red, vigorous and pounding, produced according to the principles of organic farming in the vineyard and with artisanal practices in the cellar. A Sangiovese born in the southern hills of Siena, not far from Castelnuovo Berardenga. Vinified only in steel, lots of juice and tannin compound for a powerful and daily drink.


📍 Tuscany | Colli Senesi
🧑‍🌾 Torre alle Tolfe
👉 Toscana IGT - 13.5%

💰 A 75cl bottle would cost 6,22€

Craft Red Wine in bag in box
Organic Producer
3L in bag in box are equal to four 75cl bottles
  • Estimated shipping:Feb 08 - Feb 12

  • Free shipping over 89,90€

Sangiovese by Torre alle Tolfe tells the story of the terroir and winemaking tradition of Chianti Colli Senesi sip by sip. The winemaker is Giacomo Mastretta, a Piedmontese oenologist adopted from Tuscany, known in the industry for his nature-friendly and low-interventionist techniques. The name 'Torre alle Tolfe' comes from the watchtower on the estate, built in the 8th century by a knight of Charlemagne for the defence of Siena. Discover more aboutTorre alle Tolfe

Wine producers since 1316, certified organic since 2004 and Vinnatur members since 2010

HOW, WHEN, WHY?

Sangiovese by Torre alle Tolfe manages to keep alive, even in the bag-in-box, all the elegance that this grape can bring out in the hills of Siena, in Chianti. A full bodied, rich and tannic red with a great freshness and pleasant sip. Excellent with the typical bruschette with liver pâté, grilled meat cooked medium rare and pasta with artichokes and bacon that Giacomo cooked for us when we visited him.

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