Cantina del Morellino is our favorite Tuscan cooperative. It is a family-owned, inter-connected network of exceedingly small growers, virtually all of them multi-generational and married to the land. Chief enologist Paolo Caciorgna is a master of his craft, and one of the true experts in native Tuscan varietals. Here, his Sangiovese and Alicante blend provides a pleasing melange of tart, dried cherry and liquid smoke, along with a faint chalkiness and a finish that is pleasingly dry and briny.

Trebbiano is one of the most prolific and widely planted varietals in Italy, even in the DOC zones. It has been described by Jancis Robinson as the “crisp mouthwash” of Central Italy, and most of the time, it is about as memorable as a boy-band pop song. In this case, the Cantina at Morellino delivers something lovely, even special, with its Cala Civetta. Low-yields (about 1200g per plant), vine age (oldest planted in the 90’s), and unusual skill combine to offer an affordable, delicious wine that is zippy and floral, with notes of honeydew, sweet grass, and crushed salt.

Believed to be a parent to Sangiovese (based on DNA evidence) Ciliegiolo certainly has plenty of telltale cherry aromas and flavors to offer. That said, this grape is slightly different than its offspring: richer in phenols and darker in color, it has softer, rounder tannins and less acidity, making it the perfect, approachable glass with a classic Tuscan meal. In the case of Cala Civetta, the wine is lean and clean, with a high-energy mouthfeel, ripe fruit, and a crowd-pleasing finish. A wonderful option from the Maremma that is both familiar and fresh at once.

Lush in terms of body, but clean and zesty on the palate. this Vermentino performs the way we'd expect when well-made near the Tuscan coastline. While there are hints of minerality, the story of the wine revolves around its ample mouthfeel and warm climate, low yield fruit. The Cantina del Morellino is a true coop, with farmers owning an average of under 5 acres and doing everything by hand. Perfect anytime of year in lieu of Pinot Grigio or, for that matter, even an unoaked Chardonnay.

Cantina del Morellino is our favorite Tuscan cooperative. It is a family-owned, inter-connected network of exceedingly small growers, virtually all of them multi-generational and married to the land. Chief enologist Paolo Caciorgna is a master of his craft, and one of the true experts in native Tuscan varietals. Here, his Sangiovese and Alicante blend provides a pleasing melange of tart, dried cherry and liquid smoke, along with a faint chalkiness and a finish that is pleasingly dry and briny.

From one of Tuscany's oldest DOCs comes this lesser-known, historic white crafted in the hilltop town of Scansano. The blend of Trebbiano and Chardonnay yields a wine simple in its approach but with great weight and acidity... along with an impressive shelf life for an unoaked white. A through-line of minerality accompanies the warm cirtus, green apple, and faraway hint of saltiness (the nearby Tyrrhenian Sea is just a 15 minute drive away). A little plate of linguine con vongole and your culinary fate is sealed!