The wines of San Giusto a Rentennano are some of the world's finest examples of Sangiovese, and of the estate's bottlings the Percarlo is the top dog.

The Chianti producer uses entirely estate grown fruit - labelled under the IGT appellation Toscana Rosso - harvested very ripe and given a long maceration of a bit over a month. After this they sit in 500 litre French oak barrels for 20 - 22 months, then another 15 months in bottle before release. The end result? A wine of unimaginable complexity, density of flavour and complexity with an aging potential of many years, and likely decades.

The current building was originally a Florentine monastery founded in 1204CE, although it is believed they had been making wine there for a few centuries before that, so they have had time to perfect their craft.