95 Wine Advocate
With its elegant white wax capsule, the Tenuta di Carleone 2022 Il Guercio is partially made with feet-stomped Sangiovese (and up to 50% whole-cluster fruit) sourced from the village of Lamole, with its verdant vineyard landscapes and high elevations. This IGT red is balanced and bright with a lean consistency. The fruit tones are presented with good intensity and layered nuance. You get some of the bitter flavors from the skins (from extended maceration), red apple, wild herb, blue flower and crushed stone. Some 15,000 bottles were created.

94 Vinous
Drinking Window 2025-2037
The 2022 Il Guercio is laced with hints of wild cherry, kirsch, dried flowers, mint and white pepper. High-toned aromatics remind me of Gianfranco Soldera’s Brunellos. This ethereal, gracious pure Sangiovese needs time in bottle to come together. It is undeniably attractive.– By Antonio Galloni on July 2025

This is the wine they are most “known” for, it is their calling card amongst collectors. It is to me one of the truest expressions of a Sangiovese wine in all of Tuscany as nothing get in the way of the wine being made except the carful and gentle guiding hand of Sean. If I had to pick a favorite wine they make, this is it. 100% Sangiovese selected from an old, terraced vineyard just outside the beautiful hamlet of Lamole, 650 m above sea level. The grapes are picked late to get maximum ripeness from this wonderful high-lying vineyard. Fermented in cement tanks with 30% whole bunches. The very long maceration of 4-5 months gives this wine a wonderful fruit character, which differentiates it from the more classic styles.

Fermentation:in cement and open bins, maceration4 months in cement, 30 % whole clusters
Ageing:12 months cement
Working organically and biodynamically, OCallahan and his colleague Karl Egger are looking for a lighter-bodied, fresher wine, that strikes a balance between structure and fruit. Fermentation is spontaneous in cement. A small portion of the wine is crushed by foot and begins fermentation in an open bin, and then remains in maceration in that same bin for over three months. Using about 30% whole cluster, the rest of the grapes are destemmed. The wine macerates 40-60 days, with very small pump-overs. The wine from each vineyard site is fermented and aged separately until final blending. Aged 18 months in a mix oftonneaux, cement and stainless steel. Sean avoids filtration and fining.