Tenuta di Carleone Uno 2021

Tenuta di Carleone Uno 2021, Tuscan Sangiovese

In the Uno 2021, I see an approach to Sangiovese that pairs a single grape variety with aging carried out in several kinds of containers. Made from organically farmed grapes, this Tuscan red relies on a long maceration and eighteen months of aging. If you're looking for a bottle whose character rests as much on cellar work as on its origin, it deserves your attention.

The Tuscan hills and the choice of Sangiovese

Tenuta di Carleone is located in Tuscany, in a landscape of wooded hills, streams and fertile plains. The estate is guided by Karl Egger and Sean O'Callaghan, who champion a classic vision of Sangiovese with a contemporary interpretation. The Uno 2021 is presented as IGP Toscana and is made from 100% Sangiovese. The grapes are harvested by hand, then selected from the estate's different vineyards. Organic cultivation is confirmed; the description of the wine also mentions biodynamic practices, without detailing how they are applied.

The winemaking favors time: maceration lasts 40 to 60 days, followed by 18 months of aging split between new barrels, cement vats and stainless steel tanks. The wine is described as low in sulfites, unfined and unfiltered. These details tell the story of a careful process, but they alone cannot tell you exactly what each bottle will be like. The published notes do not specify the color, the aromas, or any particular flavors on the palate, so I prefer not to invent tasting details. The available reference does place its style halfway between fruity and spicy, between youthfulness and the imprint of wood, in a medium-bodied register. A useful indication for forming a general idea, without mistaking it for a complete sensory description.

At the table, without complicating the menu

The suggested pairings open several avenues: vegetables, pasta, risotto or rice dishes, white meats, aged cheeses and oily fish. For a simple table, I would serve it with a vegetable pasta dish or a risotto, letting the Sangiovese accompany the meal rather than hunting for a spectacular pairing. Aged cheeses can also work well if you prefer a more relaxed tasting. It is a bottle to share at the table, whenever you feel like exploring an organic Tuscan red based on concrete information about its origin and aging. I suggest letting it breathe before the meal, without assuming it demands a special occasion: a good dish and the pleasure of tasting are enough.