Swiss born Fabio Chiarelotto has a 15-acre estate in the hills of Suvereto, which is near Bolgheri on the coast of Tuscany, or as I say, “On the upper shin of the boot.” This area is one of the hottest in Tuscany and has brought about many producers bottling over-concentrated wines. Fabio however states that it is, “easy to produce concentrated wines in such a hot climate, but it’s much harder to achieve elegance and finesse.” After purchasing the property in 1998 he spent eight years reshaping the vineyards, initiating biodynamic practices, and refining the blends—stating 2006 as the first vintage of the estate’s “mature phase”. The blend of the ‘Eneo’ is 45% Sangiovese, 35% Montepulciano, 5% Marselan and 15% Alicante Bouschet. The grapes are 100% destemmed and the wine is matured for 12 months in used French oak barrels and then for a further 12 months in the bottle. Pair with osso buco, white beans with rosemary, creamy polenta, and wood fired pizza.