I found the 2013 Saggi to be good, but surprisingly firm and lean, with aggressive tannin. Made from 59% Sangiovese, 32% Cabernet Sauvignon and 9% Syrah, aged 18 months in 55% new French oak, it offers pretty Sangiovese notes of cedary spice and dark fruits, integrated acidity and a good finish. Give bottles 2-3 years in the cellar to let the tannin integrate, at which point it will be easier to see where the fruit/tannin balance is headed.