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In the wooded hills of Gaiole in Chianti, Colombaio di Cencio is where Sangiovese speaks loudest. The 25 hectares of vineyards, surrounded by 80 hectares of Tuscan forest, are split into three distinctive crus: Cornia, Montelodoli, and Vinci. Each offers a unique lens into Chianti Classico’s depth and diversity. Certified organic farming, high-altitude vines (280–480m), and that flaky galestro soil all play a part, but it’s winemaker Marcello Burgio who ties it all together. A veteran of Tuscany’s finest cellars, he vinifies each cru separately, using traditional methods and a light touch in the cellar to let terroir shine. Large casks and neutral tonneaux do the aging, especially for the Gran Selezione wines. International grapes like Merlot and Cabernet join the party in “Il Futuro,” the estate’s Super Tuscan flagship. Backed by visionary Oscar Farinetti of Eataly, the estate isn’t just about wine—it’s also home to a boutique B&B with a view-drenched pool.