“Il Guercio”, the one-eyed rogue: that is what his friends call Sean O'Callaghan, who was born blind in his right eye. The Englishman studied in Geisenheim, worked at Schlossgut Diel and then fell hopelessly in love with Sangiovese. Tenuta di Carleone is the result of this passion: in vineyards situated between 450 and 750 metres, where the wind cools the grapes and soils of Alberese limestone and Galestro lend the wines tension, Chianti Classico of almost electrifying freshness is created. Gambero Rosso honoured him for this with Tre Bicchieri.
„limestone“
In all wines: 1,633 Wines
More about Tenuta di Carleone
From Geisenheim to Radda in Chianti
The story sounds invented: an Englishman who studies in Geisenheim, works as cellar master at Schlossgut Diel – and then becomes the most celebrated Sangiovese interpreter of his generation. Yet Sean O'Callaghan, born with a blind right eye (hence his nickname “Il Guercio”), has followed precisely this path. For around 25 years he shaped the legendary Riecine estate, and during that same period, in 2012, he founded Tenuta di Carleone together with the Austrian entrepreneur Karl Egger, on an estate first documented in 1078 as Castiglioni.
Mountain coolness at 450 to 750 metres
The roughly 30 hectares of vineyards belonging to Tenuta di Carleone lie in the historic heartland of Chianti Classico, near Radda, Gaiole and Vagliagli, along with an old terraced vineyard near Lamole in the municipality of Greve. What makes these vineyard sites so special is their altitude: at 450 to 750 metres, they create almost alpine conditions. A fresh breeze constantly sweeps through the rows of vines, the nights are cool and the temperature differences between day and night are enormous. The result: Sangiovese of vibrant acidity and crystalline precision. The soils of Alberese limestone and Galestro lend the wines additional mineral depth, a combination reminiscent of the finest crus of Burgundy. Some vines date back to the 1970s. In the vineyard, the estate works according to organic and biodynamic principles; Pianvecchio 2025, Rosato 2025 and Chianti Classico 2023 are EU organic certified (certification body IT-BIO-014).
Concrete and little new wood
In the cellar of Tenuta di Carleone, O'Callaghan consistently follows his own path. Where others rely on new barriques, he prefers concrete tanks and large, used wooden casks. The reason: he wants the Sangiovese to taste like Sangiovese – not like toast and vanilla. Fermentation takes place with natural yeasts. For wines such as Il Randagio, he opts for up to four months of maceration with a proportion of whole bunches – a method that builds structure and complexity without sacrificing the characteristic freshness. At Corzano e Paterno, another traditional Tuscan estate south of Florence, a similarly respectful approach to the terroir is pursued – there, sheep even graze among the vines.
The wines: from Pianvecchio to the Tre Bicchieri Chianti
The portfolio spans a wide arc. The Spanda – a Metodo Classico Spumante Rosato made from Sangiovese – reveals O'Callaghan's courage to be unconventional, surprising with a fine mousse and spicy freshness. Il Guercio, which bears Sean's nickname, comes from an old terraced vineyard near Lamole at 650 metres: pure Sangiovese, translucent cherry red, with notes of ripe figs, sweet cherries and wild raspberries, velvety on the palate and carried by invigorating acidity. The Chianti Classico, now awarded the coveted Tre Bicchieri by Gambero Rosso, embodies the essence of Radda: brilliant energy, crisp fruit and that unmistakable tension that can only arise from this altitude. Antonio Galloni of Vinous puts it perfectly: “Sean O'Callaghan makes some of the most distinctive wines in all of Chianti Classico.”