Hold it. This time the noblest of Tuscan wines has taken centre stage. His Majesty Brunello, in a very interesting version, proposed by the Tommasi family in the Podere Casisano estate. On the southeast side of the hill. Here the vineyards are surrounded by centuries-old woods and the roots sink into a unique soil in terms of composition and depth. The picture is completed by a special microclimate, capable of pampering the bunches of Sangiovese grosso, the only ones allowed by regulations in the composition, until they reach full maturity. From here on, the task of the good winemaker is above all not to ruin what nature has given him. The winemaker does so with great skill, vinifying the grapes with traditional methods, long maceration of the skins and a perfect control of the temperature. Then time is a valuable ally. It takes at least 3 years in large Slavonian oak containers to tame the Sangiovese and make it elegant on the palate. Time well spent, we'll say once we've uncorked the bottle and served the first glass. It certainly doesn't happen often, but if we find an important roast of game or furry game on our table, we can do it justice with a wine of equal value. But even without reaching those levels, a Brunello like this can also be 'sacrificed' with a simple grilled meat or a piece of great aged cheese. After all, these are some of life's little pleasures.