About Winery and Wines
The production area is the Chianti Classico (which is basically a circle between Florence and Siena) and Montesecondo is located in the North West of this area. We have two vineyards, one at 500 meters above sea level (Vignano - 6 hectares) with predominantly galestro soil (typical Chianti soil) which is more draining and the other vineyard at 150 meters above sea level (Montesecondo - 12 hectares) which is formed by clay, sand and fluvial stone.
Montesecondo is certified organic (since 2004) and biodynamic. The vineyard only is certified, not the cellar, so the organic label, for now, is not found on the bottles. All fermentations are done with indigenous yeast which means that the yeasts naturally present in the cellar and on the grapes are exploited (a kind of sourdough). The harvest is manual. The only addition to the musts or wines are sulfites, before bottling when necessary and in very limited quantities.
Montesecondo Rosso: Wine very representative of the essence of the Sangiovese grape. Harvested early, to maintain its freshness, it is fermented in purity (100% Sangiovese), the must remains in contact with the skins for 2 days in order to limit the extraction of tannins from the skins and seeds. After fermentation, the wine remains in a concrete tank for about 6 months and is then bottled. It doesn't age in wood. It is a light red but with good structure, it drinks well slightly chilled and goes well with fresh cheeses, blue fish, prawns, grilled calamari, cold cuts, even pasta such as carbonara.
Montesecondo Chianti Classico: Field blend of 90% sangiovese, 10% canaiolo and colorino, collected and fermented together. It is the most classical wine produced, linked to the good Chianti tradition of the seventies and eighties (not the trendy of those years which were oaky and heavily extracted…). Fermentation takes place in concrete, the must is in contact with the skins for about 10 days to obtain a more important extraction of color and tannins compared to Montesecondo Sangiovese. At the end of fermentation, 40% of the wine goes into used 15-hectolitre barrels and the rest into a concrete tank. It is bottled at the end of August. It is a wine that ages well, it pairs well with roast meat and chicken, aged cheeses
Montesecondo Il Rospo: 100% Cabernet sauvignon. About 30% of the grapes are directly pressed to have a greater proportion of must compared to the skins. The must stays in contact with the skins for 5 days, ferments in concrete and then remains in concrete until May, when it is bottled. Atypical compared to Tuscan cabernets because it does not age in wood and is not blended with Sangiovese which is typical of the Super Tuscan Maremma’s wines Here the pairings would be winter dishes such as stews, game, lasagne etc…
Montesecondo Tïn ( which means clay in Arabic): I produce two Tïn, made in the same way. One with Sangiovese the other with Trebbiano (serve at cellar temperature, not cold). The grapes are fermented in 400 liters clay amphora. The skin contact is approximately eight months. In my view the most personal and distinctive wines of Montesecondo, also a very pure expressions of the two grapes variety.
Montesecondo Rosé: Pure Sangiovese, direct press, fermented without the skins in stainless steel tanks. Serve it cold, as an aperitif it's perfect.
Montesecondo Ghazii: Pure sangiovese grapes, directly pressed, the must is bottled with 12 grams of residual sugar (metodo ancestrale - sparkling)
Montesecondo Bianco: 100% Trebbiano, two days of skin contact to be served at cellar temperature, not chilled, to accompany. cheese, raw meat, spicy dishes, sweet and sour as well as asparagus and artichokes.
Montesecondo Garnaccia: White Vernaccia (Grenache Blanche) fermented with the stems (whole cluster) 10 days skin contact. Also pair with asparagus, artichokes, sweet and sour dishes, spicy dishes but also cheeses and pâtés. Serve at cellar temperature.
It is certainly worth noting that we have 6 pure Sangiovese fermented with indigenous yeasts, all with different characteristics. An excellent opportunity to discover the true nature of this vine.