Rocca di Montegrossi’s Chianti Classico is the estate’s flagship wine; it is a blend of about 90% Sangiovese, with Canaiolo and Colorino, and is produced every year. It ages mainly in large casks and barrels made with oak from Allier, for 12-14 months. It is unfiltered, and after bottling it ages another 6 months prior to release. In the glass it is lively ruby, with bright violet reflections, and on the nose displays the rich fruity aromas typical of the varietals, particularly forest berry fruit and sour cherries.
This wine is produced only in top great vintages, using the finest grapes selected from the San Marcellino vineyard that surrounds the Church of San Marcellino in Monti in Chianti: An area of about 7 hectares where Sangiovese (1.5 hectares of which are 50 years old) are joined by 0.9 hectares of Pugnitello, an old indigenous Tuscan grape that perfectly complements Sangiovese, bringing out its color, structure and aromas. Since 2006 the San Marcellino cuvee has included about 5% Pugnitello. The wine ages for about 24 months in medium toast barriques from Allier.
Following Marco Ricasoli’s desires, Geremia expresses the terroir of Monti in Chianti with the Bordeaux varietals, Merlot and Cabernet Sauvignon (70% and 30%, respectively). It ages exclusively in medium-toast barriques from Allier for about 24 months, after which it isbottled without filtration and bottle aged for another 18 months. It is a powerful, intense wine that also displays elegance and balance, bringing out the character of the terroir.
On the intuition of Marco Ricasoli Firidolfi, IGT Ridolfo is born from a union of Cabernet Sauvignon (50%) and Pugnitello (50%). Internationality and tradition are perfectly integrated while offering a new key by which to interpret the splendid terroir of Monti in Chianti.
Produced with Sangiovese from the San Marcellino vineyard, Rosato Rocca di Montegrossi is made by gently pressing the grapes. The must, structured and delicate at the same time, is kept in steel at a temperature below 6°C for 24 hours to allow solids to settle, and then fermented at temperatures below 16°C for about a month. The wine then rests on the lees at a temperature below 10°C for another 3-4 months to maximize its bouquet and body. The end result is a rosé with delicate aromas, nice structure, acidity, fine balance, and pleasantminerality.
Rocca di Montegrossi’s Vinsanto is produced from Malvasia Bianca del Chianti. It is especially well suited to the production of this kind of wine thanks to its aromatic richness, the thickness of the skins of the grapes, and their propensity to oxidize. The bunches of grapes are hung one by one on nets in a well-ventilated area under the rafters. All nets hung from rails. During the drying phase the grapes are affected by noble rot (botrytis cinirea), which confers distinctive, striking characteristics.
This is made from olives belonging to the Coreggiolo and Moraiolo cultivar, which aremanually harvested in several phases in October, before they are fully ripe. This results in very low yields, but also in an excellent oil with acidity lower than 0.2%, and with an extremely reduced peroxide content, unlike polyphenols, antioxidants substances, which are very high. Once the olives are harvested, they are taken to the press within the space of two days, and cold pressed under nitrogen (to prevent oxidation).