WELCOME TO TXANTON
A company engaged in the importation, distribution and retailing of fine wines, premium foods and exclusive accessories. Operations are handled through the hub in Makati City where you can find a premium shop with Spanish restaurant and wine bar integrated. Txanton is considered the first jamoneria in the Philippines and it’s the ideal venue to immerse in learning about jamón iberico.
Winery: Col d' Orcia
Country / Region: Italy / Brunello di Montalcino
Date Winery was established: 1865
Grape Variety: Sangiovese
Alcohol Content / Volume: 14.5% - 15% / 750ml
First Vintage Released: 1980
Ratings: 92 pts. Wine Enthusiast
Good To Know: If Biondi Santi lays claims to the origins of Brunello di Montalcino, then Col d'Orcia can easily lay claim to its advancement. Together with the University of Milan and the University of Florence, Col d'Orcia works fervently on improving and advancing the region of Brunello di Montalcino. Currently they are focusing on creating even better and more suitable conditions for the Sangiovese varietal to reach its maximum potential; focusing as well on clonal selection of the Sangiovese grape.
Acquired by its current owners, the Cinzano family (known very well for their Vermouth production) in 1973, Col d'Orcia takes its name from the Orcia River which the estate overlooks. Though owned by several noble families throughout its history, the winery has never produced wines of their current level and prestige until the 1900's. Today, Col d'Orcia has reached global fame and renown for its Brunello di Montalcino wines particularly its single-vineyard, "Poggio al Vento Riserva" from their "Poggio al Vento" plots. The Cinzano family are also highly esteemed producers of Chiantis and other IGT and DOC wines throughout Italy.
The 2006 vintage in Montalcino is widely considered a legendary, five-star year, celebrated for producing Brunellos of extraordinary power, balance, and decades-long cellaring potential. Produced only in exceptional harvests, Col d'Orcia’s flagship single-vineyard Riserva, Poggio al Vento, undergoes four years of oak aging followed by extensive bottle age before release. Now with two decades of evolution, the 2006 vintage sits at an absolute pinnacle of maturity. It opens with an alluring, tertiary bouquet of dried dark cherries, leather, tobacco leaf, dried violets, and forest floor, framed by seamless, velvety tannins and an enduring, mineral-driven finish.
Given its mature complexity, deep savory layers, and structured backbone, this icon demands rich, hearty, and elevated dishes to match its profile. It is a stunning pairing for iconic Tuscan meats like a thick Bistecca alla Fiorentina, braised beef short ribs, or wild game such as roasted venison and wild boar ragù. The wine's subtle earthiness also bridges brilliantly with truffled pasta or a rich wild mushroom risotto, while a simple offering of extra-aged Parmigiano-Reggiano or mature Pecorino Toscano will gracefully highlight its elegant, spice-tinged finish.
The 2001 vintage stands as one of the legendary, five-star harvests in Montalcino, celebrated for producing Brunellos with near-unmatched structure, elegance, and decades-long cellaring power. As Col d'Orcia’s pinnacle single-vineyard Riserva, Poggio al Vento underwent extensive oak aging followed by years in bottle before release. Now fully matured, this 2001 is at the height of its tertiary grandeur. It reveals a deeply complex bouquet of dried dark cherries, balsamic reduction, tobacco leaf, sweet leather, and truffle, all supported by fully integrated, silky tannins and a lingering, warm earthy finish.
Given its refined age and intricate savory profile, this fully evolved Riserva calls for rich, deeply comforting dishes that match its depth. It is an extraordinary pairing for rich game like roasted venison, wild boar ragù, or slow-braised osso buco and beef short ribs. The wine's earthy complexity also makes it a natural partner for truffle-accented dishes like fresh tagliolini with shaved truffle or a wild mushroom risotto, while a simple wedge of extra-aged Parmigiano-Reggiano or mature Pecorino Toscano will allow its subtle spice and lingering finish to take center stage.