Giugi Sesti, Sesti Castello di Argiano
Sesti, Castello di Argiano, was the first vineyard investment we made. In 1999 we bought nearly all of his production of Brunello and Rosso di Montalcino. Over the last ten years Sesti has become one of the best known brands of wines from Montalcino on the international markets. The wines are made in accordance with biodynamic rules and no treatments are carried out until the moon is the right phase. “The result has been, amongst other things, that during the clarification of the wine the level of sulphites used is greatly reduced, compared with other methods, ensuring genuine premium, full bodied wines with great colour and nose, retaining full impact of the terrior.” says Giugi.
Aleks Simčič
Aleks Simčič has now taken over the running of this estate from his father Edi. Having supplied the local co-op for many years, they have been a winemaking estate since 1990, farming 10 hectares. All wines, white and red, are fermented in barrels, mostly barriques and 100% French oak. 70% of their production is exported.
There is minimal spraying in the vineyards, with no herbicides, and grass cover used between rows. The farm is “More or less organic,” according to Aleks, “though I don’t push that too much.” Only 15 miles from the sea, there is a clear maritime influence on climate, with cooling breezes. Mandarins and kiwis are grown, and the area hasn’t seen a frost since 1997.
Susanna Soderi, Setriolo
Together with her mother, Susanna Soderi meticulously runs the small Setriolo estate near Castellina in Chianti. The territory, because of its mainly chalk and sandy soil is known within the Chianti region for its elegant, delicate and fragrant Sangiovese. The 4 hectares of vineyards, planted in 1999 are cultivated at a quasi-organic regime and produce a mere 7200 bottles of wines. The philosophy of Setriolo is clearly expressed in the 2 images on their label which represent the historic farm and the one olive tree that survived the big frost in 1985 and still stands today, alone amidst the newly planted vineyards.
Tom Shobbrook, Shobbrook Wines
Admittedly Australia is a slight distance from our usual specialist area but there is a connection. John met Tom Shobbrook when they were both working at Riecine in Chianti Classico. When Tom moved back to Australia we always had an agreement to distribute his wines in the UK. Although not surprising to us, Tom has started to take the world by storm. Winning the Gourmet traveller young Australian winemaker of the year and Max Allens wine medal for best new talent. Alice Ferring in New York has described him as the saviour of the Australian wine industry. Farmed Biodynamically, with minimal intervention and very low levels of Sulphur. These are incredibly complex wines with an underlying freshness in their youth.
The Bindi family has owned Il Cocco, south west of Montalcino, for over 300 years. Yet it is only since 2002 that Mirco Bindi, an oncologist with Sienna Hospital, has decided to market the family's wine and oil. At an average altitude of 570 metres above sea level, this is one of the highest vineyards in Tuscany which has helped in producing a very elegant style of Sangiovese that needs very little chemical intervention. Mirco is a certified organic producer with the estate being grown in accordance with the biodynamic calendar.
Situated in the heart of the village of Barolo, the Brezza family have been producing wine since 1910 from their Hotel –Restaurant which has become an institution for those searching for pure Nebbiolo. Currently under the guidance of Enzo Brezza, the wines are still produced with extended skin contact in large, traditional casks for the Barolos. Brezza also offer for their young drinking wines, some of which only see stainless steel so showing true fruit potential, a glass closure, the best seal for keeping a fresh wine. It has taken us a number of years to find a winery in Piedmont, that we felt reflected our own ideal we believe Brezza is it. 
Riecine's winemaker since 1992, Sean O'Callaghan, leads the entire wine-making process. The farm follows organic growing principles and sprays are kept to an absolute minimum--no herbicides or insecticides are used. All the vineyards are left with grass growing in the rows to reduce erosion and bring the soil and ecosystem back as close to the natural state as possible. The wines are matured separately in their vineyard lots for up to 2 years for the Chianti Classico Riserva and La Gioia and 12-18 months for the Chianti Classico.
Francesco and Manfredi Guccione lead the 7.5 hectares of the Guccione wine farm in the Monreale DOC, 35 km away from Palermo, in the Cerasa county of Sicily. Their creed is to produce wines, taking into consideration that healthy agriculture allows the ground to better express. The farm has been a biological certified farm since 1996 and biodynamic since 2005.
