Expertly crafted in Tuscany, Cafaggio Toscana Sangiovese pairs perfectly with red meat, from steaks to stews. Its vibrant, youthful flavours also complement sausages and ham. Experience the intense ruby-red colour and aromas of cherry, raspberry, and blueberry with hints of coffee and black pepper as well as the slighty dusty Italianness of marvellously well-made Sangiovese.

About the Producer

Records of this cherished estate, then named ‘Cahago’—which translates to ‘enclosed, cultivated field’—date back to 1408, and are safely stored in the estate’s archives.

These documents suggest that in the late 15th century the property belonged to Siena's Benedictine monks, before passing to different entities such as the renowned Niccolini family from Florence. By the close of the contemporary era, Villa Cafaggio was sold to the Florentine Hospital of Santa Maria Nuova and data indicates it was then producing numerous food items, including wine and olive oil. In the 19th century, this estate was acquired by the Boddi family.

In the late 1860s, the Farkas family bought the property as a country home. However, by 1967, the estate had become so poorly maintained that the family decided to renovate the wine cellars, as well as replant the vineyards and olive groves.