About this wine
Produced only in the best vintages, Buondonno's Riserva comes from old Sangiovese vines in the south-facing Casavecchia plots and the north-east-facing Sicellino vineyard, planted in the 1970s. Grapes macerate on the skins for about 25 days with spontaneous fermentation in cement, then age two years in 500-liter oak barrels — a more structured, age-worthy expression of the estate's organic Sangiovese.
A step up for those who already love Chianti Classico and want more depth and aging potential.
Sommelier's Note
"Old vines and patient aging make this the most serious expression in the Buondonno range."
Food Pairings
Built for slow-cooked Tuscan classics — wild boar ragù, bistecca alla fiorentina, aged pecorino stagionato.
When to drink it
Special dinners, cellar-worthy purchases, pairing with slow-braised meats.
Specs
- Grape Varieties
- Sangiovese
- Style
- Red
- Alcohol
- 14%
- Price Range
- $32-45
Terroir & Winemaking
Old vines (some planted in the 1970s); ~25 days skin maceration; spontaneous fermentation in cement; aged 2 years in 500L oak barrels.
Frequently Asked Questions
- How is the Riserva different from the regular Chianti Classico?
- It uses grapes from older vines (some from the 1970s), macerates longer (~25 days vs ~20), and ages two years in 500L oak versus about one year for the base wine.
- Is it made every year?
- No — Buondonno produces the Riserva only in the best vintages.
- What does it taste like?
- A structured, savory Sangiovese with dark fruit, dried herbs, and firm but fine tannins from extended oak aging.
- Can it age further?
- Yes, its structure and acidity support additional bottle aging beyond release.
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Talk to the SommelierMore wines from this producer
キャンティ・クラシコ
Chianti Classico
RedSangiovese
Buondonno's estate Chianti Classico DOCG, sourced from selected Sangiovese vines across the Casavecchia, Sicelle, and Sicellino vineyards surrounding the historic Podere Casavecchia alla Piazza. Grapes ferment spontaneously with native yeasts in steel and cement tanks, macerating on the skins for around 20 days, then age roughly a year in small and medium oak barrels. Unfined and unfiltered, it offers a pure, terroir-driven expression of Chianti Classico's Sangiovese character.
ブオンテンポ
Buontempo
RedSangiovese · Canaiolo · Colorino · Trebbiano Toscano · Malvasia Bianca
A tribute to the old Tuscan peasant tradition of blending red and white grapes together, Buontempo revives the historic Chianti recipe using roughly 70% red grapes (Sangiovese, Canaiolo, Colorino) and 30% white grapes (Trebbiano Toscano, Malvasia Bianca). A portion of the fruit ferments as whole clusters, the wine matures in amphora, and no sulfites are added — a genuinely natural, joyfully rustic red.
ロザート・トスカーナ
Rosato Toscana
RoséSyrah · Sangiovese
Buondonno's rosé is born from a marriage of two musts: Syrah, which undergoes a very brief skin maceration before white-style fermentation, blended with must drawn off from Sangiovese destined for Chianti Classico (the saignée method). The result is a fresh, harmonious rosé with cherry, raspberry, and strawberry aromas lifted by notes of rose petal and spice, with barely perceptible, well-integrated tannins.
ビアンコ・アッラ・マルタ
Bianco alla Marta
WhiteTrebbiano Toscano
Named after Gabriele Buondonno's daughter Marta, who suggested fermenting the small quantities of Trebbiano Toscano from the estate's oldest vineyard on its skins, this amber/orange wine macerates for up to 10 days — enough to give it color, body, and light tannins. A savory, structured expression of Trebbiano with good length, showing white peach, honeysuckle, and a flinty mineral edge.
レンメ・レンメ
Lemme Lemme
RedSangiovese · Canaiolo · Colorino · Malvasia · Trebbiano Toscano
Da Vecchie Viti Maritate — from old married vines. Lemme Lemme comes from a single vineyard of field-blend vines planted in 1936, interplanted ("married") with Sangiovese, Canaiolo, Colorino, Malvasia, Trebbiano, and other forgotten or unidentified local varieties, in the old Tuscan tradition of training vines up living support trees. It matures in a porous ceramic tank that preserves the fruit without imparting oak spice. Only about 1,000 bottles are produced — a compact, tannic, characterful wine steeped in old-vine wisdom, with black fruit and olive tapenade notes.