Bottles produced vintage 2019



Yield per ha: max 80 ql. per ha

The grapes are selected and picked by hand

Fermentation vats: concrete vats

Fermentation temperature: 26/28°C (78-82°F)

Vinification method: Fermentation and maceration occur in concrete vats for approximately 25/30 days at a controlled temperature not exceeding 28/30 °C (82-86°F). Second malo-lactic fermentation undergoes in 225 lt French oak barriques. The wine is aged for approximately 14 months in barriques and further 12 months in bottle before being released to the market.

Tasting notes:  intense ruby red in colour showing fruity aromas of cherry and plum, spicy notes of black pepper and nutmeg. The fruit follows onto the complex palate that combines ripe and silky tannins and a pleasant finish with a hint of chocolate and blond tobacco flavours



Decanter World Wines Awards 92/100

Nel 2017 Villanoviana ha conseguito la Silver Medal per Sant’Uberto Bolgheri Superiore con 92/100.

Robert Parker 87/100

The 2013 Bolgheri Superiore Sant’Uberto is an offbeat blend of 50% Merlot, 35% Cabernet Franc and 15% Petit Verdot. Like the Bolgheri Rosso Imeneo, this wine lacks harmony and feels disjointed in places. Sour cherry and plum feel distant from the spice and tobacco that appear at the rear.


Robert Parker 90/100

The 2015 Bolgheri Superiore Sant’Uberto presents ripe cherry and blackberry aromas, later followed by spice, tar and tilled earth. This is a medium to fullbodied Bolgheri Superiore blend of Merlot, Cabernet Franc and Petit Verdot that is aged in barrique for 18 months. The fruit is forthcoming and bold.


James Suckling 92/100

Pretty aromas and flavors of herbs, currants and fresh spice here. Medium to full body, firm and chewy tannins and a flavorful finish. Succulent and wild. Drink or hold.

Robert Parker 91/100

The 2016 Bolgheri Superiore Sant’Uberto delivers lasting concentration and power. The aromas are tucked into the tight fiber of the wine with black cherry, prune and black currant. Cherry and cranberry flavors appear on the close, giving this wine a less opulent or ripe personality compared to many of its peers in this vintage. The blend is Merlot, Cabernet Franc and Petit Verdot. Some 6,000 bottles were made.

Luca Gardini 91/100

Sant’Uberto is one of the first 10 Bolgheri Superiore

The acid part is clearly the result of red fruit. To balance out this acidity here comes an earthy sweetness which is attributable to rhubarb. The aromatic herbs (rosemary and thyme) enrich the wine with a mentholated fresh flavor”


James Suckling 93/100

A ripe, rich red showing layers of ripe fruit with mushroom and walnut character. It’s full-bodied, layered and beautiful. Drink or hold.

Doctor Wine 95/100


Falstaff 93/100

Falstaff – Kuste Toskana – Tasting 2022