- Chianti Classico
the wines of Estate of the Monastery
- View the embedded image gallery online at:
https://www.tuscanwinecurator.com/estate-of-the-monastery-winery#sigProIdcf3c86ab4f -
- REQUEST TOUR INFO & BOOKING
- Wines produced:
Chianti Classico, Chianti Classico Riserva, IGT Syrah, IGT Bianco
- Vines:
Sangiovese, Canaiolo, Syrah, Trebbiano, Malvasia, Moscato
- Bottles produced:
40.000
- Cultivation / production:
Organically and Biodynamic
- Vini Azienda:
Chianti Classico DOCGProduction area:
Vineyard extension:
Grape variety: 90% Sangiovese, 10% MerlotCertified/denomination: organic estate
Vinification: in stainless steel vats for about 20 days. Malolactic fermentation in barrique at 22 ° C.
Aging: Aging in French oak barrels for 12 monthsBottle aging for at least 6 months.
Colour: bright ruby color
Perfume: delicate notes of red berry fruit
Taste: slightly spicy notes
This wine is ideal with pairing with savory pasta, white and red meats, stews, stews, aged cheeses
- Chianti Classico DOCG Riserva
Grape variety: 80% Sangiovese, 10% Merlot, 5% Cabernet Sauvignon, 3% Teroldego, 2% Canaiolo
Certified/denomination: organic estate
Terroir: Shale and calco-schist soils
Altitude: 500 m above sea level.
Vinification: in stainless steel tanks at a temperature between 28 ° and 30 ° C for about 28 days. After malolactic fermentation, the wine is placed in barriques for batonnage for about three months.
Aging: 13 months in fine-grained French oak barrelsBottle aging for at least 6 months.
Colour: deep red
Perfume: very spicy with an intense aroma of aromatic herbs, with notes of mainly black berry fruit.
Taste: balanced and elegant. The tannin, refined over the years, leaves very soft sensations and aromas of fruit and licorice.
This wine is ideal with pairing with savory pasta, white and red meats, stews, stews, aged cheeses
- IGT Super Tuscan Rosso
Grape variety: 60 % Sangiovese, 20% Cabernet Sauvignon, 10% Merlot, 10%Teroldego
Certified/denomination: IGT
Altitude: 500 m above sea level.
Vinification: Manual harvest.
Fermentation in whole berry steel vats.
After fermentation, maceration takes place for at least 20 days.
Malolactic fermentation in barrique
Aging: 18 months in French oak barrelsColour: intense and deep red
Perfume: Spices, tobacco and undergrowth
Taste: black berried fruits (cassis, wild cherries) and ripe fruit.
Ideal for grilled red meats, roasted and stewed game, wild boar, jugged game, mature and savory cheeses. - IGT Bianco Toscano
Grape variety: Sangiovese, Trebbiano, Malvasia, Moscato
Certified/denomination: organic estate
Terroir: calcareous
Altitude:
Vinification: Manual harvest.
Spontaneous fermentation with pied de cuve in oak barriques and dir grés jars.
Aging / Refinement: Aging on the fine lees for 8 months and natural stabilization of the wine during the first winter.Colour: slightly golden yellow, with faint greenish reflections
Perfume: rich bouquet of floral scents accompanied by the light aromatic notes typical of Muscat.
Taste: fresh with citrus aromas
Ideal for all types of fish, shellfish, white meats, Bismarck-style asparagus, fish and vegetable risottos, fresh unripened cheeses. - IGT Rosso Toscano Syrah
Grape variety: 90% Syrah and 10% Cabernet Sauvignon
Certified/denomination: IGT
Altitude: 600 m above sea level.
Vinification: Manual harvest.
Fermentation in whole berry steel vats. After fermentation, maceration for about 30 days. Malolactic fermentation in barrique.
Aging / Refinement: 14 months in French oak barrelsColour: red
Perfume: complex with aromas of black fruit and peppery spices with a hint of liquorice
Taste: aromatic and fresh
Ideal for grilled, stewed or stewed red meat, lamb, wild boar and game in general.
Set in the heart of Chianti, this estate originates from a 13th-century monastery built around an ancient watchtower guarding the access route into Florence from the Ema river valley. Over the centuries the monastery grew in size, until eventually it was confiscated from the Church in 1808 after the arrival of Napoleon in Italy.
In 1820, the property was bought by a wealthy family from Northern Italy. They also acquired land in the area and transformed the former convent into an agricultural estate of 17 farms where wine, olive oil, wheat, vegetables, fruit, and cheeses were produced until the mid-1900s.
Following the death of the last owner, the estate fell in a state of neglect until 1996, when it was acquired by a French company. Having ascertained the qualitative potential of the estate's wine production, with 10 years of work and much passion they brought it back to life and created a prestigious winery.
Today, it produces niche wines of the highest quality that nicely represent the terroir from which the grapes come.
The vineyards, stretching for about 12 hectares at an altitude of between 350 and 650 meters above sea level, are cultivated in compliance with tradition and following organic farming methods for which the estate has recently obtained its certification. The grapes – 80% Sangiovese, but also Teroldego, Merlot, Cabernet-Sauvignon, and Syrah – are harvested entirely by hand and undergo further selection once they are brought to the cellar. Some of the best grapes berries are separated to trigger a natural fermentation and then added to the freshly pressed grapes. The wine ferments and then ages in barriques for about 12 months (Chianti Classico) or 18 months (Chianti Classico Riserva).