GIODO ‘LA QUINTA’ R

GIODO ‘LA QUINTA’ R

Giodo ‘La Quinta’ is an elegant and refined expression of Sangiovese from the hills of Montalcino, created by renowned winemaker Carlo Ferrini as a more immediate yet beautifully terroir-driven counterpart to Giodo’s Brunello. The name La Quinta, meaning “the fifth,” refers to the fifth vineyard planted by Ferrini at the estate. Situated at approximately 400 metres above sea level on southeast-facing terrain rich in clay and pebbles, the vineyard produces Sangiovese with remarkable freshness, purity and aromatic definition. The wine is made exclusively from Sangiovese and, following fermentation, matures for around 12 months partly in large oak casks and partly in cocciopesto amphorae before further bottle ageing.

In the glass, La Quinta shows a bright, luminous ruby-red colour, often developing subtle garnet nuances with age. The bouquet is immediately expressive, opening with aromas of ripe cherry, sour cherry, raspberry, wild strawberry and redcurrant. Delicate violet and rose notes add a graceful floral character, while hints of blood orange, dried herbs and fresh mint bring a distinctly Tuscan freshness. With aeration, the wine reveals more savoury layers of cedar, tobacco, earthy undergrowth, leather, subtle iron and sweet spices, creating an appealing balance between vibrant fruit and refined complexity.

On the palate, La Quinta is medium-bodied, juicy, fresh and beautifully precise, with Sangiovese’s natural acidity providing energy and definition. Flavours of red cherry, Morello cherry, raspberry and wild berries unfold alongside delicate notes of violet, blood orange, dried herbs and gentle spice. Its ageing in oak contributes subtle nuances of cedar, vanilla and warm spice, while the cocciopesto amphorae help preserve the wine’s purity and freshness. Fine, polished tannins give the palate an elegant structure without weighing down the vibrant fruit. The overall impression is sophisticated and balanced, combining the savoury character of Montalcino with an approachable, fruit-forward personality.

The finish is fresh, savoury and persistent, leaving layers of cherry, raspberry, dried flowers, herbs, subtle spice and mineral nuances on the palate. Bright acidity and refined tannins carry the wine through a graceful close, while further bottle ageing can reveal more developed notes of tobacco, leather, earth and dried herbs. La Quinta offers the elegance and purity associated with Giodo while remaining more immediate and accessible than a traditionally matured Brunello.

Food Pairing: La Quinta is exceptionally versatile with Italian and Mediterranean cuisine. Pair it with grilled or roasted beef, veal, lamb, pork, roast poultry and Tuscan sausages. Its vibrant acidity makes it particularly well suited to tomato-based pasta, pappardelle with wild-boar ragù, mushroom dishes, porcini risotto, herb-roasted vegetables and rustic Tuscan preparations. It also pairs beautifully with cured meats and mature cheeses such as Pecorino Toscano and Parmigiano-Reggiano.

Serving Suggestion: Serve at approximately 16–18°C to highlight its fresh red fruit, floral character and savoury complexity. A young bottle benefits from 20–30 minutes of breathing before serving, allowing the cherry, violet, herbal and spicy notes to open naturally. Mature bottles can be served with gentler aeration. A generous Burgundy or large Italian red-wine glass is ideal for allowing the delicate Sangiovese aromas and elegant structure to fully develop.