Tenuta degli Dei estate spotlight
Life is Grape in Tuscany visits Tenuta degli Dei and the Panzano landscape behind Le Redini.
2022 Cavalli Tenuta degli Dei “Le Redini” Toscana IGT
Panzano Merlot with dark-fruit polish and a mineral Tuscan edge.
Le Redini joins 90% Merlot with 10% Alicante, organic farming and a 95-point Vinous score. Blackberry, wild rose, crushed rock, licorice and mocha move through dusty tannin, now $29 against the $80 Storefront Winery Price supplied for this promotion.
64% below the supplied anchor
Four reasons Le Redini belongs in a Tuscan dinner set
Site, farming, cellar detail and exact-vintage acclaim all point toward a serious Merlot-based red.
Panzano source
The estate’s Panzano parcel sits at 400 meters with south exposure and Galestro-rich soils, giving ripe Merlot a firm, mineral Tuscan line.
Exact-vintage acclaim
Vinous awarded the 2022 Le Redini 95 points. That lead score supplies clear independent validation without asking the price to do all the talking.
Measured cellar work
Native-yeast fermentation, at least three weeks of maceration and 14 months in barriques and tonneaux build depth while preserving shape.
Clear value gap
At $29, the bottle sits $51 below the $80 Storefront Winery Price supplied for this promotion, a 64% difference.
Vinous gives the 2022 Le Redini a decisive 95-point lead
Only the locked exact-vintage score is shown here.
How far does $29 sit below the supplied Winery Price?
The per-bottle deal is $51 lower than the supplied $80 anchor, a 64% difference.
At $29 per bottle, the standard six-bottle allocation totals $174.
The $80 comparison is the Storefront Winery Price supplied for this promotion. The official Le Redini page (opens in a new tab) provides producer context; no separate market price is claimed here.
Organic farming and a 95-point lead score arrive at just over one-third of the supplied Winery Price.
Six bottles give you room for dinner now and a few later comparisons; move to 12 bottles for free shipping.
Add 6 Bottles • $174Dark fruit, wild rose and crushed-stone tension
Merlot gives the wine breadth; Alicante, bright acidity and dusty tannin keep the shape distinctly Tuscan.
Blackberry, black cherry and plum open first, followed by wild rose, violet and a subtle dried-herb lift.
Ripe Merlot fruit fills the middle while bright acidity and fine, dusty tannin provide a medium-to-full-bodied frame.
Crushed rock, incense, licorice and mocha carry the finish. Serve at 60 to 64°F after 45 to 60 minutes of air.
Native yeast, long maceration and 14 months in wood
The producer’s technical profile explains how ripe Merlot keeps its savory, mineral line.
The sites: Panzano’s 400-meter, south-facing parcel brings Galestro-rich ground to the blend, while the Florence parcel sits lower at 100 meters. Both are farmed organically.
The fermentation: Merlot and Alicante ferment with native yeasts in temperature-controlled stainless steel. Maceration lasts at least three weeks, followed by malolactic fermentation in barriques.
The maturation: Fourteen months in barriques and tonneaux adds polish without obscuring the wine’s bright acidity and dusty tannin. Average production is approximately 35,000 bottles.
Modern polish rooted in Panzano ground
Tenuta degli Dei gives Merlot a focused Tuscan identity through site, farming and cellar restraint.
Tenuta degli Dei brings the Cavalli family’s modern design instinct to Panzano in Chianti, but the estate’s identity starts in the vineyard: organic farming, high elevation, south-facing exposure and Galestro-rich ground.
Le Redini is built around Merlot from Panzano and Florence, with Alicante supplying a smaller share of color and savory tension. Native yeast fermentation and a long maceration keep the fruit connected to place.
Fourteen months in barriques and tonneaux shape the wine without erasing its Tuscan line. The result joins dark fruit and polish to floral lift, dusty tannin and a mineral finish that belongs at the table.
Match dark fruit and dusty tannin with slow braises or rosemary-charred lamb
One long-cooked pasta and one direct grill pairing show two distinct ways to meet Le Redini’s structure.
Everyday Gourmet demonstrates the lead pairing: duck ragù with fresh pappardelle, a slow-braised match for the wine’s dark fruit, acidity and savory detail.
Serve at 60 to 64°F. Give the 2022 vintage 45 to 60 minutes in a decanter or broad-bottomed carafe before dinner.
Pappardelle with Duck Ragù
Curtis Stone’s braised duck legs, porcini, prosciutto and herbs give the wine’s dark fruit and earthy detail a deep savory counterpart.
Why it works: Duck richness softens dusty tannin, while rosemary, porcini and pecorino echo the wine’s herbal, mineral finish.
View Recipe for Pappardelle with Duck Ragout (opens in a new tab)
Lamb Chops with Rosemary and Garlic
Eric Ripert’s grilled lamb chops keep the cooking direct: rosemary, garlic, olive oil and char meet the wine without burying its floral lift.
Why it works: Lamb fat meets Merlot’s tannin, while rosemary and grill marks draw out licorice, crushed rock and savory spice.
View Recipe for Lamb Chops with Rosemary and Garlic (opens in a new tab)Put Panzano at the center of dinner.
Le Redini brings dark-fruited Merlot, organic farming and a mineral Tuscan line into one polished, food-ready bottle.
Decant for 45 to 60 minutes, then pour with duck ragù, rosemary lamb or another slow, savory main.
Hold a few bottles back and follow the way dusty tannin, licorice, mocha and floral lift settle into the fruit.
Build the standard allocation now, or step to 12 bottles when the free-shipping path better suits the table.
This is the kind of Tuscan red that makes a familiar grape feel specific to place. Bring Le Redini to the next long dinner.
