
Volta di Bertinga Tuscany IGT
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From our sommelier team
A single-parcel, 100% Merlot cru from a high-elevation, north-facing block of clay-rich soil in Gaiole in Chianti — rich, dense, and structured, with blackberry, dried tea leaf, slate, and sweet spice notes rather than the Sangiovese-driven profile typical of the surrounding Chianti Classico zone.
Signature pairings
- Grilled ribeye steak — Merlot's dense fruit and full-bodied structure stand up to the char and fat of a well-marbled steak without the higher acid/tannin profile of Sangiovese-based Chianti.
- Braised short ribs — Slow-braised, richly sauced beef matches the wine's ripe black fruit and soft tannic structure typical of barrique-aged Merlot.
Bertinga's Volta di Bertinga emerges from the heart of Chianti Classico, where the producer has cultivated vineyards on the region's characteristic volcanic and clay-rich soils. The estate sits at moderate elevation within the zone, where diurnal temperature swings sharpen acidity and extend ripening cycles.
The blend centers on Sangiovese, fermented in temperature-controlled vessels and aged in French oak barrels for an extended period, allowing the wine to develop structural complexity while retaining varietal character. The IGT classification signals a deliberate choice to blend beyond Chianti Classico's strict varietal rules—a producer decision that prioritizes expression over appellation constraint.
This vintage carries the mineral spine typical of volcanic terroir, with tannin structure that suggests mid-term cellaring potential. The wine drinks with focus and definition, reflecting both the site's geology and measured oak integration.
Details
- Country
- Italy
- Region
- Tuscany
- Subregion
- Chianti Classico
- Variety
- Sangiovese
- Vintage
- 2016
- Bottle size
- 750 ml
Taste profile
- Body
- Medium
- Acidity
- Medium
- Tannin
- Medium
Pairs well with
- Grilled red meat & steak
- Tomato-based pasta
- Lamb dishes
- Cured meats & charcuterie
- Creamy pasta & risotto
Sommelier’s pick: Bistecca alla fiorentina with rosemary and sea salt · Pappardelle with wild boar ragù · Roasted lamb shoulder with thyme
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