I like guys like Marco Bacci because he’s a hustler. The man who birthed the “Corbaia” label also was super smart to secure properties in the 3 best Tuscan appellations (Chianti, Montalcino and Morellino di Scansano). Antonio Galloni of Vinous has praised him countless times– saying that the Chianti Classico he makes at Castello di Bossi is “consistently amongst the very best”.
But I think it’s his wines at Renieri that represent the true jewel in his crown– with a terrific program in place to produce some of the most vibrant, well-structured Sangiovese in Montalcino and at prices that consumers can really dig into.
A lot of winemakers in Montalcino use the Sangiovese that didn’t make the cut in their Brunello for their Rossos but not Marco. Every wine he makes, he uses all estate fruit, and every block of the vineyard is attached to a wine.
The Invetro Tuscan blend is a particular treat and the best value in his portfolio. It’s a consistent recipient of James Sucklings ‘Top 100 Bottles Under $30’ recognition, for his ability to create a fresh, seamless blend of 50% Sangiovese, 25% Cabernet Sauvignon and 25% Merlot. It’s energetic with a strong acid base, notes of freshly picked roses, cherries, raspberries and crushed walnuts. The finish is savory and long, hitting way above its weight class.
92 Points, James Suckling
Glazed red cherries, tobacco and cedar with hints of dried leaves. Medium to full body, juicy tannins and a succulent finish. Sangiovese, merlot and cabernet sauvignon. Drink now or hold.