Our 2017 Rosato di Sangiovese is created in the saignée tradition as a by-product of red wine production – about 10% of the Sangiovese juice is removed after 12-24 hours on the skins, with the pink juice then fermented separately in a stainless steel tank. This process produces a more concentrated flavor in the resulting red wine, with the added bonus of a delightfully aromatic, fruity rosato.

A Super-Tuscan style wine, this fruit-packed, full-flavored, well-balanced, complex Sangiovese is a blend of selected blocks of superior fruit. Displays rich, deep flavor, full body, and a lingering finish. 

91 points, 2 puffs, Good Value from Connoisseur's Guide.

The 25th vintage of our originale Sangiovese is soft and approachable. The 2014 Chianti-inspired Sangiovese Originale displays hints of minerality with a fruit forward cranberry-cherry character.  Highly versatile with food –  pair with tomato-based sauces and grilled meats. The best Sangiovese in California – Dan Berger

$45.90/bottle for Club Members
$43.20/bottle for Big Nuts
Discount Shown in Cart

A super-premium, Brunello-style Sangiovese, Noceto's AX-1 is the result of many years of experimentation to produce a California Sangiovese to rival the best Brunellos and Riserva Sangioveses from Italy. Gentle treatment has been the focus of the entire winemaking process -- from a gentle crushing of the grapes and a 10-14 day fermentation in new French oak puncheons to preserve the bright varietal flavors, to 36 months of aging in the same puncheon to soften youthful tannins and gently age the wine, and finally an additional 2-1/2 years of bottle aging. The result is a fruit-packed, full-flavored, complex wine with a lingering finish. The wine has a beautifully maintained acidity which gives the wine crispness and ageability.

The 2011 AX1 exhibits a lean beauty with flavors of dark plum, cherry, leather, earth, and mushroom. It should pair well with rich dishes as beef stroganoff, cassoulet, Moroccan lamb stew, or steak au poivre.