MONTEVERTINE – THE WINERY
MONTEVERTINE IS NESTLED IN THE HEART OF THE CHIANTI HILLS, IN THE TOWN OF RADDA IN CHIANTI, AT 425 METERS ABOVE SEA LEVEL.
We grow exclusively grape varieties native to the Chianti area: Sangiovese, Canaiolo and Colorino. At Montevertine, simplicity, respect, extreme care about details and know-how are the guiding principles that inspire our daily work. Our winemaking method is extremely traditional and always the same, since our very first harvests. The hand-picked grapes are fermented in vitrified concrete vats, without temperature control and by performing two pumping-over operations per day to keep the cap of skins moist for a gentler extraction of tannins from the skins.
After racking, the malolactic fermentation is begun in vitrified concrete vats. As soon as the fermentation is completed, the wines are left to rest in wood barrels for about two years. Wine ageing is performed in 5,5 to 18-hectoliter Slavonian and Allier oak barrels and in 225-liter Allier barriques. Our wines are never filtered and they are all bottled by gravity.
It is our first-born wine, produced from 1971 to 1981 as Chianti Classico Montevertine and from 1982, when we left the Chianti Classico Consortium, simply as Montevertine. A blend of carefully selected Sangiovese, Canaiolo and Colorino grapes, it is aged for two years in Slavonian and Allier oak barrels.
Alcoholic Fermentation: in concrete vats for about 21 days
Malolactic Fermentation: in concrete vats
Ageing: 24 months in Slavonian oak barrels and about 3 months in bottle
Serving Temperature: 17-18°
Makes an ideal match for: cold cuts, barbecued meat, pasta dishes, stews, stewed fish
- Colour: Ruby red
- Scent: Elegant fruity and spicy with notes of raspberry, cherry, currant, fern, licorice, juniper and moss
- Taste: Full-bodied, fresh and satisfying, balanced and persistent