Brett happens

Sangiovese di Romagna Superiore Riserva 2008, Il Moro, Tenuta Villa Trentola ($26.75, 11735766)
100% Sangiovese. Manually harvested and sorted. Crushed and destemmed, then fermented and macerated in temperature-controlled stainless steel tanks for two weeks. Matured in oak barrels for 12 months. 14.5% ABV.
Classic Sagiovese nose of black cherry, tobacco. terracotta and cedar. The impressively pure, ripe fruit is firmed by sturdy tannins and keen acidity. Background minerals linger through the finish. The oak and alcohol are discreet. The best QPR of the bunch. (Buy again? Sure.)

Sangiovese di Romagna Superiore Riserva 2008, Pruno, Drei Donà (Tenuta La Palazza) ($39, 11295473)
100% Sangiovese from the estate’s best vineyards. Manually harvested and sorted. Fermented in stainless steel tanks at 28–30ºC for 12 to 18 days with pumping over several times a day. After malolactic fermentation, transferred to French oak barrels for 15 to 18 months. Bottled unfiltered. 14.5% ABV.
Black cherry, cedar shakes, slate and a whiff of new sneakers. Sweet, velvety fruit, integrated tannins, bright acidity and an oak-sweetened if bitter-edged finish. Not particularly complex or deep but tasty and suave. (Buy again? Maybe, though the QPR seems low, at least at this stage in its development.)

Sangiovese di Romagna 2008, Il Prugnolo, Tenuta Villa Trentola ($19.20, 11875890)
100% Sangiovese. Manually harvested, crushed, destemmed. Fermentation in stainless steel tanks with twice daily pump-overs lasts at least two weeks. Matured in stainless steel tanks. 14.5% ABV.
Powdered slate, wet ashtray, meat, plastic and a combination of cocoa, cream and coffee that one taster pegged as “tiramisu.” As ashy as fruity on the palate (odd since it isn’t barrel-aged). On the lighter side of medium-bodied. Without compensating fruit, the grape variety’s natural acidity and tannins leave an impression of sourness and astringency and the wine’s alcohol one of heat. (Buy again? No.)

Chianti Classico Riserva 2009, Tenuta di Nozzole ($24.55, 11881878)
The estate is part of the Folonari stable. 100% Sanvgiovese. Fermented in stainless steel tanks at 28ºC. Macerated for 12 days. After malolactic fermentation, transferred to large Slavonian oak barrels for 12 months’ maturation. 14.5% ABV.
Floral and sweet on the nose. Oaky in the mouth, the wood for now dominating the rich fruit. Moderate tannins and acidity and decent length. Needs more time? (Buy again? Unlikely.)