Erta e China Rosso di Toscana

Renzo Masi operates in the heart of Tuscany's Chianti zone, where limestone-rich soils and diurnal temperature swings define the terroir. Erta e China is a Rosso di Toscana—a younger-drinking expression that captures the estate's philosophy without the extended aging of Chianti Classico reserves.

The blend centers on Sangiovese, the region's signature variety, vinified in temperature-controlled stainless steel to preserve aromatic freshness. Fermentation is brief, with minimal oak contact—a deliberate choice that prioritizes the wine's transparency and food-friendliness over extraction. The result is a wine built for early consumption, typically released within 12–18 months of vintage.

What distinguishes this bottling is its mineral backbone: the limestone subsoil imparts a saline, almost chalky finish that cuts through the wine's modest red-fruit core. This is Tuscan Sangiovese stripped of baroque oak influence—a study in restraint and terroir expression rather than fruit concentration.

Drink within 3–5 years of vintage for optimal freshness and acidity-driven character.