San Giusto A Rentennano 是一間位於Chianti的酒莊，並於2001年起開始採用有機種植。
這次分享的，是該酒莊自1983年起開始釀製的Percarlo系列－以100% Sangiovese釀製，於法國木桶中陳釀20-22個月，再進行15-18個月的Bottle ageing後才推出市場。
值得一提的是，這酒款所採用的葡萄均來自酒莊自家其中一塊8公頃的葡萄田，再以逐串篩選的形式挑選出最好的葡萄去釀製，每一小棵葡萄樹就只大約選取大約或不到1kg的葡萄去釀酒，年產只有約18,000枝。
是次品嚐的是2008年－22個月小法國小木桶、15個月Bottle ageing。
這枝酒開瓶後差不多過了19個小時才開始喝。
第一天開瓶時帶有很濃郁的煙熏、黑果氣息，單寧感都很強。
第二天煙熏香氣減退許多，開始時還有一剎那的Savoury氣息。再三搖杯後散開了，換來的就是雲呢拿、黑布冧、黑櫻桃的果香。入口酒體偏厚，偏高酸度，高單寧且帶有一點粉感。
再過一小時後，紅果香氣較為突出。口中的藍黑果漸漸轉變成很有意大利風味的梅、礦物、乾菜類味道。餘韻偏長。
由於這枝酒第二天還頗「硬」，所以多放了一天看看變化。
第三天的香氣帶有礦物、乾梅子夾雜些少雲呢拿、香辛。入口果香雖然盛放不少，多了一點果甜，但抽乾口水的感覺比前兩天明顯得多。個人認為第三天的狀態是最討好的，至少單寧比前兩天來得舒服，果味亦較為盛放。
整體而言，這枝酒富有一定陳年能力、而且帶有層次感，幾天以來的風格、味道都很貫徹始終。
然而，這風味還不算是我的口味首選，但以價錢、質素來說，數百元確是值得一試。
FS: 90+
Retail price: HKD 520 @Victoria Wine Cellar
22 months in French barriques and 15 months bottle ageing
Day 1: Strong sense of smoky and black fruit characters. Strong tannin. Powerful.
Day 2: Some smoky aromas were fade out and followed by hints of savoury. After swirling the glass, more vanilla, dark plum and dark cherry came out. It had medium-plus body, medium-plus acidity and high, chalky tannin. After an hour, red fruit characters became stronger and richer with mineral and plum - typical Italian wine style. Well structure with layers.
As the wine was still strong on day 2 so I decided to leave some for day 3.
Day 3: Mineral, dried-plum with hints of vanilla aromas. More red fruit flavors on the palate with soften tannin. The wine was more attractive on day 3.
Overall, it was a wine with high ageing potential with layers and some complexity. The style was typical as well. Although this was not my cup of tea, I still recommend this wine due to its high quality with very good price. Worth trying.
FS: 89+
Retail price: HKD 520 @Victoria Wine Cellar