Chianti Classico DOCG

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. On the palate it’s harmonious and well structured, with nice tannins and savory accents; it will easily age for 7-10 years. Annual production is about 50,000 bottles.

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Chianti Classico Gran Selezione DOCG Vigneto San Marcellino

 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. It is bottled unfiltered to preserve its elegance and freshness, and aged in bottle for at least 24 months prior to release. Deep ruby, with an ample, complex, and enveloping bouquet featuring fruit, in particular raspberry, and violets mingling with spice and minerality. San Marcellino displays beautiful structure, with vibrant, elegant tannins accompanied by harmonious savory accents. It’s an extremely well balanced, persistent wine. Annual production is about 18,000 bottles.

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IGT Toscana Rosso Geremia

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 is bottled 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. Intense ruby, with violet nail, and with complex aromas that bring to mind sour cherries, currants and other wild berry fruit, mingled with licorice and vanilla. A wine of great structure and complexity, which is soft and velvety, thanks to its richness and the perfect ripeness of the tannins. Available only on top vintages, averages production is about 15,000 bottles.

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IGT Toscana Rosato

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 pleasant minerality. Annual production is about 18,000 bottles.

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Vin Santo del Chianti Classico DOC

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. Thanks to the rails, workers can shift the nets and work their way through the drying room removing grapes that have begun to deteriorate. This operation is carried out every week until the pressing, which generally takes place in the January following the harvest. At the end of this 3-4 month period the grapes are quite concentrated, with high sugar contents. They are gently pressed and the must thus obtained goes into small casks (50 and 100 liter) of a variety of woods (cherry, oak, mulberry) in which it ferments and ages for a period of 6-7 years. The resulting wine is brilliant amber. On the palate it’s velvety, with intense, complex persistent apricot, dried fig, toasted almond, date, caramel and coffee aromas. Thanks to its distinctive freshness and delicacy it is an excellent meditation wine, though it will also work very well as a dessert wine, with dry confectionary or crème brûlée, and it will also work well with blue cheese or foie gras. Annual production is less than 2,000 0.375 It bottles, a miniscule amount (the yield of grapes into wine is less than 10%). In other words, this wine is not made following commercial logic, but as Marco Ricasoli observes this is “poetry to pour”.