About Santacroce
- Style
- Red
- Grape Varieties
- Cabernet Sauvignon, Sangiovese
- Price Range
- $70-90
- 750ml, US retail
- Alcohol
- 14%
Castell'in Villa's flagship 'Super Tuscan,' Santacroce is a 50/50 blend of Cabernet Sauvignon and Sangiovese, aged around 18 months in 225-liter Bordeaux barriques. Because the blend falls outside DOCG rules, it is classified as Toscana IGT. Expect a dense, multi-layered wine with dark berry fruit, pine, tobacco, licorice, and firm, grippy tannins — built for long aging, with library releases from the 1990s still showing well decades later.
Proof that Castell'in Villa's discipline works with Cabernet too — Santacroce ages as gracefully as any classified growth from Bordeaux.
New to wine?
Bolder and more international in style than the estate's Sangiovese-based wines — a good bridge for Cabernet lovers.
Food Pairings
A powerful, Bordeaux-leaning red that suits grilled ribeye, wild boar stew, and rich braised dishes with dark sauces.
When to drink it
Steak dinners, cellar aging, gifting to Bordeaux-style wine lovers
Terroir & Winemaking
50% Cabernet Sauvignon, 50% Sangiovese, both estate-grown. Aged approximately 18 months in 225-liter French oak barriques. Classified as Toscana IGT rather than Chianti Classico DOCG because the blend falls outside the appellation's varietal rules.
About the producer
Castell'in VillaA bastion of traditional Chianti Classico with legendary aging potential.Visit the producer page →Frequently Asked Questions
- Why is Santacroce not labeled Chianti Classico?
- Its 50/50 Cabernet Sauvignon and Sangiovese blend falls outside the varietal rules for Chianti Classico DOCG, so it is classified as Toscana IGT — the same category used for many 'Super Tuscan' wines.
- How long can Santacroce be cellared?
- Very long — library releases from the 1990s and early 2000s continue to drink well decades after vintage, reflecting the estate's traditional, structure-forward winemaking.
- What food pairs best with Santacroce?
- Rich, protein-forward dishes like grilled ribeye, wild boar stew, or braised beef in dark sauce match its concentrated fruit and firm tannin.
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