We dedicate our maximum commitment to make this 100% Sangiovese wine, where oenological innovation and tradition come together. Montelodoli brings to mind the primordial taste of wine, that of the collective imagination.
Vine training system
Chianti Classico Monticello is born in the estate-owned vineyards in Loc. Cornia, Montelodoli and Vinci, ranging in altitude from 280 to 480 metres above sea level.
The three types of soil that make up this wine have been united since their formation, originating from the Chianti massif, by a high level of compact limestone stoniness resting on a sandstone base. This type of soil restrains the vigour of the plant, lengthens the vegetative cycle and enhances the structure of Chianti.
From Mid-September to mid-October.
Vinification and ageing
Hand-picked into crates, the grapes are immediately destemmed and undergo soft crushing. The must obtained undergoes alcoholic fermentation on temperature-controlled steel tanks, never at temperatures above 28°C, to preserve and fully enhance the grape’s aromatic characteristics. Vinification continues with maceration on skins for 15 days. When the must has been drawn off, it remains in steel, where it undergoes malo-lactic fermentation, then continuing to age in wood: about 9 months in tonneaux and big barrels.
Deep ruby red colour, with striking fresh floral and fruity notes of violet and rose in the nose. Fine on the palate, sustained by a pleasant crispness characterised by nicely balanced acidity and tannins. The finish is tangy, mineral and very persistent.
16 -18 °C