Estate of the Monastery winery

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).