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.

92+ Vinous
The 2022 Il Guercio is an intense wine. Soaring aromatics and bright fruit open first. There is a feeling of unrestrained wildness here that is impossible to miss, especially compared to the 2021. This edition offers greater textural density but is also a bit disjointed today. Let's see if it comes together more fully with time in bottle. - By Antonio Galloni on June 2024

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, maceration 4 months in cement, 30 % whole clusters
Ageing: 12 months cement
Working organically and biodynamically, O’Callahan 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 of tonneaux, cement and stainless steel. Sean avoids filtration and fining.