Giodo is Carlo Ferrini’s tribute to his parents, Giovanna and Donatello. A small plot in Montalcino where he could work with Sangiovese entirely on his own terms, even outside the rigid boundaries of the historic appellations. But let’s start from the beginning. We are on the south-eastern slopes of Montalcino, between Sant’Angelo in Colle and Castelnuovo dell’Abate. Here, the soil is a perfect mix of galestro and stony material, forcing the vines to struggle and produce small, concentrated berries. The altitude of around 400 metres guarantees constant ventilation, keeping humidity away and allowing the vineyards to be managed according to organic farming principles. La Quinta is a Toscana IGT created with the same dedication reserved for the estate’s most prestigious wines. The IGT classification allows Ferrini to interpret Sangiovese with greater freshness and earlier drinkability, creating a wine that is already perfect today while still retaining the noble soul of its territory. Made from 100% Sangiovese, selected from clones chosen to express elegance rather than brute power, the process begins with fermentation in stainless steel and délestage to gently extract colour and aromas. The wine then follows an original ageing path, resting for 12 months partly in wooden vats and partly in cocciopesto amphorae. The final stage involves time in concrete followed by six months in bottle. Bright ruby red in colour, the nose reveals small red berries, with cherry and violet weaving through aromas of Mediterranean scrub. On the palate it is dry and energetic, with lively freshness that immediately invites another glass. The tannins are present yet velvety, perfectly integrated into a structure focused entirely on balance. The finish is clean, with a pleasant liquorice note extending the persistence. It is the kind of Tuscan red that naturally calls for “ciccia” — meat in every possible form.