Established in Greve in Chianti in 1967 by the Sacchet and Zaccheo families, Carpineto farms 500 hectares of sustainably farmed land, spread amongst five carbon neutral estates in the regions of Chianti Classico, Alto Valdarno, Vino Nobile di Montepulciano, Brunello di Montalcino and Maremma. Carpineto holds the VIVA certification for sustainability, and is accredited ISO 14001 and IFS. Formerly IWSC Italian Wine Producer of the Year, Carpineto was also the first ever Italian winery to be awarded the IWSC International Winemaker of the Year. Antonio Zaccheo is now assisted by his son Antonio and daughter Francesca, who have both previously worked in the wine trade in the USA. Giovanni Sacchet's daughter, Caterina, joined the Carpineto winemaking team after finishing her viticulture and oenology degree. Carpineto produces exquisite wines with elegant typicity.

Perched on a freestanding hill south of Siena, Montalcino is one of Tuscany’s warmest, driest, and most reliably ripe terroirs. Elevations from roughly 120 to 600 metres and the shielding bulk of Monte Amiata create marked day–night temperature swings and protect vines from storms, while sea breezes from the Tyrrhenian help keep canopies healthy. Soils form a complex patchwork: friable galestro (schistous marl), limestone and sandstone, clay-rich pockets, and areas strewn with marine fossils. This diversity underpins the region’s range of styles.

The signature grape is Sangiovese Grosso—locally “Brunello”—bottled as Brunello di Montalcino (always 100% Sangiovese). Brunello must age a minimum of five years before release (six for Riserva), typically with at least two years in oak. Large Slavonian botti remain classic, though some estates use French oak (usually judiciously) to polish texture. Young Brunello shows lifted sour and black cherry, redcurrant, blood orange, violet and Mediterranean herbs, with vibrant acidity and firm, fine tannins; with age it evolves toward cedar, tobacco, leather, balsamic tones and a savoury, ferrous edge. Rosso di Montalcino—also 100% Sangiovese—offers a fresher, earlier-drinking take: bright cherry, raspberry, spice and a supple, food-friendly frame.

Climate and exposure drive clear sub-regional nuances. The higher, cooler north often yields red-fruited, floral wines with taut lines; the sunnier south and west tend to give riper fruit and broader, more opulent textures; the drier east can deliver depth and structure. Beyond Sangiovese, Moscadello di Montalcino (from Muscat) appears in sweet, still or sparkling forms, while the Sant’Antimo appellation permits limited plantings of international varieties. Across the zone, conscientious farming—often organic—low yields, and careful extraction aim to translate Montalcino’s light, altitude and soils into wines of precision, longevity and unmistakable Tuscan character.

Sangiovese is Italy’s most widely planted and historically significant grape, best known as the backbone of renowned wines like Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Originating in central Italy, notably Tuscany, Sangiovese has been cultivated for centuries and is deeply intertwined with the region’s winemaking identity.

Sangiovese is a late-ripening variety that thrives in warm, sunny climates with well-drained soils, particularly limestone and clay. It is known for its high acidity, moderate to high tannins, and ability to express terroir clearly. The grape can be challenging to grow consistently, as it is sensitive to site, climate, and vineyard management.

While its heart remains in Italy, Sangiovese is also grown internationally—in California, Washington State, Argentina, Australia, and increasingly in countries like Romania and Greece. Outside Italy, it is often used in varietal wines or blended to add acidity and structure.

Sangiovese produces a range of wine styles, from light and fresh to full-bodied and age-worthy. Common flavour profiles include cherry, red plum, dried herbs, tomato leaf, leather, and earthy spice. In oak-aged expressions, notes of tobacco, cedar, and balsamic emerge. Its structure and acidity make it especially food-friendly, pairing well with a wide range of dishes.