Tenuta Sette Cieli sits high above Bolgheri, 400 metres above sea level, looking down on the Tyrrhenian Sea. In contrast to the fertile plains below in Bolgheri, the soils here are chock full of rocks, and minerals, with wolves and wild boar still roving free. Originally bought as a retreat for the Ratti family, it was only planted with vines in 2001. Now with young owner Ambrogio and female winemaker Elena at the helm, Sette Cieli is producing mostly Bordeaux blends from their 7ha of vines. 

'Sette Cieili' translates as 'seven skies', and is a nod to the amazing views and huge diversity of terroir in the area. The best sites here have stony soils, and have the moderating influences of cool breezes and cool nights. The terroir is the envy of every producer who has flocked to Bolgheri to make their fortune. Since the mid-nineties, when these wines really became famous, there has been a scramble to acquire plots of the best stony hillside land. It's here, above the sandy plain that stretches out to the coast (which is great for growing tomatoes but not so good for grapes) that the wines take on a magical finesse and structure that has put them on a par with top Bordeaux and Californians.

Tuscany, located in central Italy, is one of the world’s most celebrated wine regions with its rolling hills, medieval towns, and exceptional wines. The region enjoys a warm Mediterranean climate with hot, dry summers and mild winters. Coastal breezes and elevation in the inland hills help maintain freshness and balance in the grapes.

Sangiovese is the dominant grape variety, forming the backbone of iconic wines such as Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. It produces medium- to full-bodied reds with bright acidity, firm tannins, and flavours of cherry, plum, dried herbs, and earthy spice. Tuscany is also home to the "Super Tuscans," modern-style wines often blending Sangiovese with international varieties like Cabernet Sauvignon, Merlot, and Syrah. These wines tend to be richer, more concentrated, and aged in new oak.

White wine production includes refreshing Vernaccia di San Gimignano and aromatic Trebbiano blends. Tuscany’s diverse wine styles range from rustic and traditional to polished and contemporary, always expressing a strong sense of place. With its blend of heritage, innovation, and terroir, Tuscany remains a benchmark for Italian wine excellence.

Cabernet Sauvignon is one of the world’s most widely planted and celebrated red grape varieties, known for its deep colour, firm tannins, and remarkable ageing potential. Originating in Bordeaux, France, as a natural cross between Cabernet Franc and Sauvignon Blanc, it has become a global benchmark for structured, full-bodied red wines.

Viticulturally, Cabernet Sauvignon is a hardy, late-ripening grape that thrives in warm, sunny climates. It produces small, thick-skinned berries, contributing to its bold tannic structure and deep colour. The vine is relatively resistant to disease and adapts well to diverse soils, making it suitable for a wide range of terroirs.

Today, Cabernet Sauvignon is planted extensively across the world—from its French homeland in Bordeaux’s Left Bank, to California’s Napa Valley, Chile’s Maipo Valley, Australia’s Coonawarra, and South Africa’s Stellenbosch. It often forms the backbone of blends, particularly in Bordeaux-style wines, but also shines as a varietal expression.

Flavour profiles typically include blackcurrant (cassis), blackberry, mint, cedar, and tobacco, often developing notes of leather, earth, and spice with age. Styles range from fruit-forward and plush in warmer climates to structured and herbal in cooler ones. Cabernet Sauvignon’s power, elegance, and longevity make it a cornerstone of fine red winemaking worldwide.

Merlot is one of the world’s most widely planted and popular red grape varieties, prized for its soft texture, approachability, and rich fruit character. Originating in Bordeaux, France—particularly prominent in the Right Bank regions of Saint-Émilion and Pomerol—Merlot is often blended with Cabernet Sauvignon and other Bordeaux varieties to add suppleness and ripe fruit.

Viticulturally, Merlot is an early-ripening grape, making it well-suited to cooler climates. It thrives in clay-rich soils, which enhance its plush texture and depth. However, it can be sensitive to frost and overly vigorous if not carefully managed, sometimes leading to high yields and diluted flavours.

Today, Merlot is grown extensively around the world, including in France, Italy, the United States (especially California and Washington State), Chile, Australia, and New Zealand. In each region, it adapts to different styles—from soft and fruity to structured and age-worthy.

Merlot wines are typically medium to full-bodied, with smooth tannins and flavours of plum, black cherry, blackberry, chocolate, and sometimes herbal or earthy notes. In warmer climates, the wines tend to be richer and fruitier, while cooler regions produce more restrained, elegant expressions. Merlot’s versatility and charm make it a staple of both varietal wines and blends worldwide.

Petit Verdot is a red grape variety originally from Bordeaux, traditionally used in small quantities in blends to add colour, tannin, and aromatic complexity. It plays a supporting role in many classic Left Bank wines, particularly in the Médoc, although its late ripening nature means it is only used in warmer vintages. As climate conditions have changed, Petit Verdot has gained renewed interest both within Bordeaux and in warmer wine regions around the world.

Outside of France, Petit Verdot is successfully grown in countries such as Australia, the United States (particularly California and Washington), Spain, Chile, and increasingly in Argentina and South Africa. In these warmer climates, the grape reaches full maturity more consistently, allowing for varietal expressions as well as blends.

Petit Verdot typically produces deeply coloured, full-bodied wines with firm tannins and good acidity. Aromas often include black cherry, plum, violet, graphite, and spice, with some examples showing notes of dried herbs, leather, and dark chocolate as they age.

Viticulturally, Petit Verdot is known for its late ripening, making it risky in cooler climates or short growing seasons. It can also be prone to uneven fruit set. However, when conditions are right, it adds depth, structure, and ageing potential to red wines.

Cabernet Franc is one of the classic black grape varieties, believed to have originated in southwest France, possibly in the Basque region. Genetically, it is a parent of both Cabernet Sauvignon and Merlot, making it a cornerstone of many of the world’s great red wines. In the vineyard, Cabernet Franc is known for its early ripening, adaptability to cooler climates, and good disease resistance. It thrives in well-drained, gravelly or sandy soils, producing moderate yields with small, thin-skinned berries.

Traditionally associated with the Loire Valley (notably Chinon, Bourgueil, and Saumur-Champigny) and Bordeaux, it is now grown worldwide, including in Italy’s Friuli and Veneto regions, Spain, Hungary, South Africa, the United States (especially California and New York’s Finger Lakes), Canada, Argentina, and New Zealand.

Cabernet Franc’s style varies with climate and winemaking approach. In cooler regions, it produces medium-bodied wines with high acidity, moderate tannins, and distinctive aromas of redcurrant, raspberry, and violets, often with herbal or leafy notes such as green bell pepper. Warmer climates yield riper, fuller expressions with blackberry, plum, and spice. It is frequently used in Bordeaux-style blends for aromatic lift and finesse, but can also shine as a varietal wine, celebrated for its elegance, freshness, and complex, savoury character.