SINCE 1900




Grapes are generally harvested by hand for high quality wines. The main reason for this is the need to make a careful selection of the grapes to be harvested, to determine their perfect degree of ripeness and to ensure that they contain no impurities.

Wine Tourism Events 2021

Event 17 July 2021
Syrah Vertical

from the past to the present...

tasting by the Sommelier Renato Miraglia

Event 10 August 2021
AperiCenando under the stars...

Tasting under the stars on the night of San Lorenzo...
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Saturdays in Tasting Podere Bellosguardo Wines

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Recensione J.R.

Vote 17/20

From Syrah vines planted in 1880 on their own rootstocks. North-east Tuscany, in the Casentini Valley. Aged in used French oak barriques. Sweaty-saddle Syrah nose. But deep, intense, pure ripe-plum fruit. Thyme and rock herbs. Sumac and harissa spices. Incredibly, incredibly silky tannis! Deeply savoury but the midline is calm, restrained, beautiful fruit. Fragrant spices shape the finish.
Strikingly beautiful and distinctive.

Pied Franc
Vote 17/20

80% Sangiovese and 20% Syrah from vines on their own roots planted in 1880. Vines grow vertically up poplar trees. Crushed cooked sour cherries, cinnamon, fragrantly soft sweet leather and chestnuts.A rugged, dry, spicy wine with shadows and nooks and crannies. A vigneron once described the trunks of his old vines as having ‘mouse holes’. This wine tastes, and feels, as if the trunk of it is so gnarled and twisted it has mouse holes. Lovely bitter-orange acidity running through those spices and sour-cherry fruit.

Vote 16/20

100% Syrah.
Fairly deep pink. Oddly, smells just like that moment you stick your head into a tank of just-starting-to-ferment juice. It’s the king of smell I’d usually associate with a pet-nat. But it’s clean, and not refermenting, and rather interesting. Dry and quite savoury - on the tomato-chill-jam spectrum, sumac. Very tart...and I tasted it with a hard goats’ cheese and the wine underwent a transmogrification. The combination of this slightly feral, redcurrant-sharp rosé with the mild, slightly sour, slightly sour-cream-goats’ cheese was nothing shirt of a revelation. It’s moments like this you relish that food-wine pairing can, sometimes, make all the difference. An ordinary little cheese; a wine on the edge of funky; a mouthful so gleefully delicious that you want to go tap-dancing on tables.

Source and image Wikipedia

Jancis Mary Robinson OBE, ComMA, MW (born 22 April 1950) is a British wine critic, journalist and wine writer. She currently writes a weekly column for the Financial Times, and writes for her website, updated daily. She also provides advice for the wine cellar of Queen Elizabeth II.[1]

Jancis Mary Robinson

wine journalist



Event 2021

Saturday in Tasting

Our wines are the expression
of a territory - Syrah -

Vertical Tasting
Syrah - 2017 to 2013

Tasting by Sommelier Renato Miraglia

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Wine Tourism

from May to October 2021