Fattoria Le Pupille
Fattoria Le Pupille's founding wine: a Morellino di Scansano DOCG Riserva of 90% Sangiovese and 10% Cabernet from Maremma. Fifteen months in Slavonian oak give dark cherry, blood orange and licorice over fine tannin. A Tuscan red for steak and ragu.
The producer's own profile leads with ripe berries, blood orange and maraschino cherry over aromatic herbs and licorice. Fifteen months in large Slavonian oak casks add the vanilla and tobacco that Vivino's 873 reviewers flag most, on a Sangiovese-led Maremma frame.
Fattoria Le Pupille's own notes lead with ripe berries, blood orange and maraschino cherry lifted by aromatic herbs. Fifteen months in large Slavonian oak add the vanilla, tobacco and sweet spice that Vivino's 873 reviewers name most, with a violet floral top note. The register is dark ruby Sangiovese rather than overt Cabernet.
Blackberry
Cherry
Plum
Red forest berries
Tobacco
Leather
Oak
Black pepper
LiquoriceMedium-full and supple at 14%, with the fine, fresh tannin Le Pupille build from sandstone and marl soils and a 25 to 30 day maceration. Sangiovese acidity keeps red and dark fruit, licorice and black pepper bright, while the 10% Cabernet adds a dark-chocolate depth. A flavourful, savoury core, not an oaky one.
The finish is long and savoury, closing on the rhubarb and myrtle notes the estate flags and a final lick of Slavonian-oak spice.
Vivino drinkers rate it 4.0 across 4,485 ratings, with the 2018 among the top 2% of all wines, prizing its oak-and-red-fruit Maremma character. A dependable, food-friendly Sangiovese Riserva from Le Pupille's founding label, best with a few years in bottle.
UK merchants list the 2021 through 2023, each a 75cl bottle of 90% Sangiovese with 10% Cabernet Sauvignon. Prices here run from about 19 pounds for the 2021 up to the in-stock 2023 near 26 pounds, all DOCG Riserva from Fattoria Le Pupille's Maremma estate.
Built for the table more than the cellar, this is a mid-priced DOCG Riserva that scores highest for food and value: a Sangiovese-led Maremma red with the acidity to carry steak and ragu, rated 4.0 across 4,485 Vivino ratings.
Medium-high, fine Sangiovese tannin with bright Maremma acidity is a benchmark partner for Tuscan red meat, ragu and hard cheese, exactly the food this Riserva is built for.
A classic, approachable expression of indigenous Sangiovese in the softer Maremma style, mid-tannin and mid-priced, makes an easy first Tuscan Riserva.
A DOCG Riserva from a respected estate at roughly 19 to 26 pounds, with critic scores of 90 to 92, sits at fair value for the quality without being a bargain.
Riserva selection and 15 months in Slavonian oak give around a decade of life, solid but well short of a long-haul Brunello or Barolo.
Scoring is rule-based and deterministic. The model and weightings are documented in our editorial methodology.
A compact view of what the Morellino di Scansano denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
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Three recent vintages sit together: the balanced, classically fresh 2021, the warm and riper 2022 that Wine Enthusiast scored 91, and the youthful 2023. Each is the same 90% Sangiovese and 10% Cabernet blend at 14%, aged 15 months in Slavonian oak.
A wetter, more challenging 2023 needed careful selection; Maremma fared better than much of inland Tuscany, giving a fresh, mid-weight Riserva that rewards a couple of years in bottle.
A hot, dry 2022 gave riper, rounder fruit and softer tannin; coastal Maremma and the estate's later-picked Cabernet kept balance, and Wine Enthusiast scored this vintage 91.
A balanced, classically fresh 2021 across Tuscany gave Sangiovese firm but fine tannin and bright acidity; Le Pupille's Maremma site holds freshness, making this the most structured of the three to cellar.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
This is Fattoria Le Pupille's founding wine, first made in 1978 as Rosso di Pereta when the Morellino di Scansano appellation was written. The estate's La Carla, Maiano and Bozzino vineyards near Magliano and Istia d'Ombrone still supply the fruit.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Morellino di Scansano is in the DOCG tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Morellino di Scansano falls within Tuscany , covering Tuscany.
Estate-grown fruit from Le Pupille's own Magliano and Istia d'Ombrone sites, capped near 70 quintals a hectare, costs more than bought-in Maremma grapes.
The wine rests 15 months in 20 to 40 hl Slavonian botti before release, tying up cask space and capital well ahead of the first bottle sold.
Riserva status demands extended ageing and tighter selection over Le Pupille's entry Morellino, adding time and cost to every bottle.
At 14% ABV, HMRC still-wine duty of about 2.67 pounds plus 20% VAT account for roughly 7 pounds of the in-stock 2023's 26-pound UK shelf price.
At 40,000 bottles this is no micro-cuvee; the production scale keeps the per-bottle cost below boutique single-vineyard Tuscan reds.
Large Slavonian casks are reused for years, so per-bottle oak cost is far lower than for a Riserva matured in new French barriques.
Dishes that complement this wine
Bright Sangiovese acidity and fine tannin point to Tuscan red meat and slow ragu. The producer pours it with bistecca alla fiorentina; Vivino drinkers reach most often for beef, lamb and veal.
The fine, fresh Sangiovese tannin needs the protein and char of a rare Tuscan steak: the fat and seared crust bind the grip so it reads smooth, while Le Pupille's Maremma acidity cuts straight through the richness.
Try with: Fiorentina steak · Ribeye steak · Fillet steak · More pairings →
Bright Sangiovese acidity matches the acidity of a long tomato-based ragu and refreshes the palate between rich, fatty bites; this is the wine's home register, the producer's own table match.
Try with: Agnello Ragu Lucano · Ossobuco alla Milanese · Fiorentina steak · More pairings →
Acidity plus fine tannin cut through the collagen and fat of slow-braised veal and lamb shank; the 15 months in Slavonian oak give just enough structure to stand beside the marrow without flattening it.
Try with: Ossobuco alla Milanese · Lamb shank · Lamb chops · More pairings →
Medium-full body and the 10% Cabernet's dark-fruit depth carry roast lamb and gamey venison where a lighter red would fade; the wine's savoury, herbal edge echoes the rosemary and juniper of the roast.
Try with: Roast Lamb with Mint Sauce · Venison Stew · Sunday Roast Beef · More pairings →
Sangiovese keeps bright acidity beneath the tannin, so it refreshes the palate against salty, hard sheep and cow cheeses; the wine's licorice and black-pepper lift answers their nutty depth.
Try with: Pecorino sardo e pan carasau · Cheese board · Strong cheddar cheese
At 14% with grippy tannin, this Riserva amplifies chilli burn and turns metallic against oily or raw fish; keep it away from vindaloo, fierce Sichuan heat and sushi.
Skip with: Vindaloo · Szechuan beef · Sushi · Crispy chilli beef · Pairing guide →
Fifteen months in Slavonian oak and a firm Sangiovese spine give this a decade of life rather than a weeknight pour. The fresher 2021 will hold well into the early 2030s; the riper 2022 and young 2023 reward a few years in bottle.
Peak around 2028. Best in the years above; holds without falling over either side.
A short splash decant softens the first-pour edge and opens the aromatics.
Riserva selection and 15 months in Slavonian oak give around a decade of life, solid but well short of a long-haul Brunello or Barolo.
£18.66 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 7 Jun 2026, 14:14 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumIt is the estate's founding wine, a Morellino di Scansano DOCG Riserva of 90% Sangiovese and 10% Cabernet Sauvignon from Maremma in Tuscany, aged 15 months in large Slavonian oak casks. First made in 1978, it was originally called Rosso di Pereta.
Dark ruby and Sangiovese-led, with ripe berries, blood orange, maraschino cherry and aromatic herbs over licorice, black pepper and a touch of dark chocolate. It is medium-full with fine tannin and a long, savoury finish of rhubarb and myrtle.
Tuscan red meat and slow ragu. The producer pours it with bistecca alla fiorentina, and Vivino drinkers reach most often for beef, lamb and veal. It also works with ossobuco, roast lamb and hard aged cheese.
Around a decade. The fresh 2021 will hold well into the early 2030s, while the riper 2022 and young 2023 reward a few years in bottle. It is a Riserva built for the table more than for very long cellaring.
For a DOCG Riserva from a respected Maremma estate at roughly 19 to 26 pounds in the UK, with critic scores of 90 to 92 and a 4.0 Vivino average, it offers fair quality for the price rather than a bargain.
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