Podere Giodo La Quinta 2018

Giodo La Quinta 2018 is a pure Sangiovese that captures the elegance of Tuscany in a more approachable, early-drinking style. Crafted by renowned enologist Carlo Ferrini, it bridges the gap between everyday pleasure and fine-wine sophistication. Positioned just below Giodo’s acclaimed Brunello, La Quinta offers a glimpse into the estate’s top-tier craftsmanship at a more accessible level.

Tasting Notes
In the glass, Giodo La Quinta 2018 shows a brilliant medium ruby color with garnet hues at the rim. The nose is immediately inviting, with aromas of ripe red cherries, wild strawberries, violets, and rose petals, layered with hints of sweet spice, soft tobacco, and a touch of Tuscan earth. On the palate, this is a refined, medium-bodied Sangiovese, combining juicy red fruit with vibrant acidity and silky, well-integrated tannins. Flavors of sour cherry, raspberry, and pomegranate are backed by notes of dried herbs, subtle oak, and a delicate mineral line that keeps the wine fresh and precise. The finish is long and graceful, making it both charming in its youth and structured enough to evolve nicely over the next 6–8 years.

Production
La Quinta is typically sourced from Giodo’s hillside vineyards in Tuscany, where Sangiovese thrives in a mix of clay-limestone and galestro soils that lend finesse and minerality. Grapes are harvested by hand at optimal ripeness to preserve purity of fruit and varietal character. In the cellar, gentle vinification in temperature-controlled tanks allows for a careful extraction of color and tannin, followed by maturation in a combination of large oak casks and/or used barriques to enhance complexity without overwhelming the wine’s delicate aromatics.

Food & Serving
Giodo La Quinta 2018 is a versatile food wine that pairs beautifully with classic Tuscan dishes such as pappardelle al ragù, roast pork with herbs, grilled sausages, and rustic poultry dishes. It also complements aged pecorino, mushroom risotto, and wood-fired pizzas with cured meats. Serve at 16–18°C (60–64°F) for optimal expression. A short decant of 30–45 minutes can help the aromas open up, especially if enjoyed in its youth.

Producer
Giodo is the personal project of Carlo Ferrini, one of Italy’s most respected consulting enologists, whose work has shaped many of Tuscany’s most acclaimed wines. Founded in Montalcino, the estate is dedicated primarily to Sangiovese, produced in limited quantities with meticulous attention to detail. Giodo quickly garnered international recognition for its refined, terroir-driven Brunellos and Tuscan reds, and is now considered a benchmark boutique producer in the region, celebrated for combining traditional sensibilities with modern precision.

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