Fattoria di Basciano, the Masi family estate, is located in the heart of Chianti’s premium Rufina district. It stands on a hill over looking the Argomenna Valley on one side, and the right bank of the Siene River on the other (it’s as gorgeous as it sounds). The area’s dry, breezy climate and heattrapping, stony soil (known locally as galestro ) are ideal for growing Sangiovese, Chianti’s main grape.
With their bright red fruit, balancing acidity and firm tannins, Tuscany’s reds famously come into their own with food. This delicious blend is a tasty partner for meaty pasta or hearty game (in Tuscany, they’d go for wild boar). Of course, it’d also be great with pizza. Classic margherita or diavola (with tomato sauce, mozzarella, basil and spicy sopressata salami) are our top picks.