Montevertine

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Montevertine is situated in the heart of the Chianti district about halfway between Florence and Siena, specifically 3 kilometers or so south of Radda in Chianti. Documents attest to the fact that the hilltop hamlet of Montevertine was first inhabited in the 11th century as a rural defensive fortress. There are traces of the original construction on the site today. Sergio Manetti acquired Montevertine in 1967 as a vacation home for his family. Once there, Signor Manetti planted two hectares of vineyards and built a small cantina with the idea of producing some wine for family and friends. The first vintage produced and bottled under the supervision of Signor Manetti was 1971 and was received with great praise for its quality. Shortly thereafter, Signor Manetti abandoned his principal activity to devote himself to producing wine at his magnificent estate.

Having recognized the importance of the Sangiovese grape, Signor Manetti crafted his wines with an almost exclusive reliance on that grape variety. By 1981, due to Signor Manetti’s refusal to incorporate Trebbiano into the Montevertine blend, Montevertine left the Chianti Classico consortium, thereby forgoing the Chianti Classico denomination. In time the consortium recognized the wisdom of Manetti’s stance but Montevertine remains outside the consortium, simply labeling its wines “Rosso di Toscana”. Because of these circumstances, Montevertine is frequently, but erroneously, included in the category of “super-Tuscan” wine. In fact, Montevertine’s policy of strict reliance on Sangiovese with a small complement of Colorino and Canaiolo is in direct contradiction to the approach of the “super-Tuscan” group of wines which purposely include non-local grape varieties like Cabernet Sauvignon, Syrah and Merlot in their blends. Despite the formal lack of the appellation, Montevertine is one of the rare examples of a true Chianti Classico.

Recent years have seen a generational shift at the Montevertine estate with the passing of Sergio Manetti, Giulio Gambelli (the estate’s oenologue for many years, and a fierce proponent of the Sangiovese grape), and most recently Bruno Bini (the cellarmaster). Montevertine is now in the hands of Martino Manetti, son of Sergio, and Paolo Salvi, Gambelli’s protégée, both of whom remain dedicated to the style and philosophy of their forebears. We are confident that this seamless transition means that Montevertine’s tradition of excellence will be carried into the future.

The estate sits at an elevation of 425 meters. There are 18 hectares of vineyards at Montevertine, 90% of which are planted to the Sangiovese grape with the remaining vineyards dedicated to Colorino and Canaiolo. The vineyards are divided into nine separate parcels with the oldest vines planted in the Pergole Torte vineyard in 1968. After a manual harvest, the wines are fermented in large (150hl) cement cuves for at least 25 days. The wine is pumped over and the cap submerged daily to create optimum conditions for a long and slow extraction. The malolactic fermentation also occurs in large volume cement cuves before it is racked into Slavonian oak barrels that range in size from 5 ½ to 18 hectoliters capacity. The Pergole Torte is ultimately racked into smaller French (Alliers) oak barrels for final six months of its elevage.

All movement of the wine is by gravity and the wine is never pumped, in accordance with the traditional methods of the region. The wines are bottled without filtration and then held in bottle for at least six months prior to release. As is our frequent habit, we usually ship our allocations of wines from the estate later than other Montevertine clients to afford these wines additional time in bottle before their introduction to the American market.

Wine production at Montevertine is essentially devoted to three wines

MONTEVERTINE-PIAN-DEL-CIAMPOLO-2008 Pian del Ciampolo: composed of Sangiovese with tiny amounts of Canaiolo and Colorino blended in, this is the basic red wine of the estate. It sees 18 months of aging in large barrel. The 1.5 hectare vineyard parcel was re-planted in 2003; the vineyards face east – northeast which produces a long growing season resulting in the complete maturation of the grapes and exceptional balance to this wine which reflects the classic Montevertine style marked by elegance and complexity.
montevertine-2001

Montevertine: the standard bearer of the estate, it is aged 24 months in large Slavonian oak barrels and is composed of 90% Sangiovese and 10% Canaiolo (with perhaps a hint of Colorino). The fruit for this bottling comes primarily from a 2.5 hectare parcel of vines planted in 1982 on a south – southeast facing slope.

montevertine-pergole-torte-front Le Pergole Torte: the prestige wine of Montevertine is only produced in outstanding vintages. This ultimate wine is aged in large Slavonian oak barrels for 18 months and then racked into small French oak (Allier) barrels for the final six month stage of its elevage. It is produced primarily from a two hectare vineyard planted in 1968 exclusively to Sangiovese vines with a north-northeast exposure.
Download Montevertine Tech Sheet
Domaine NameSocietà Agricola Montevertine
Family/Owners NameManetti
How many years has the family owned the domaine?1967
How many generations?2
How many hectares of vines are leased?11
How many hectares of vines are owned?7.5
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? No
Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.).Fully organic management, with minimal soil intervention, use of copper and sulphur to protect the vines, hand harvesting, hand pruning and vine training. We only use organic fertilizers supplemented with compost made at our company. Partial defoliation is carried out in the month prior to harvesting.
Do you sell off any of your wine en vrac/allo sfuso?No
Do you typically sell or buyNo
Wine #1
GENERAL INFORMATION
AppellationMontevertine
Cepage/UvaggioSangiovese: 90%; Canaiolo: 5%; Colorino: 5%
% Alcohol by volume12.5% ( vintage 2014)
# of bottles produced34,500 (in 2014)
Grams of Residual Sugar1
VINEYARD AND GROWING INFORMATION
Vineyard/ name(s) and locationsMontevertine, Villanova, Selvole, la Pesa, il Casino
Exposures and slope of vineyardsIt varies
Soil Types(s)Calcarous soil (alberese, galestro)
Average vine age (per vineyard)20 years old
Average Vine Density (vines/HA)5000
Approximate harvest date(s) October 8
WINEMAKING/CELLAR INFORMATION
whole cluster, % destemmed, %100% destemmed
Fermentation: vessel type and size150-hectoliter cement vat
Duration of contact with lees20 days
Select or indigenous yeast?100% local yeasts
Please describe wine making process for EACH wine such as: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationFermentation in cement vats for 20 days, with pumping over, racking and pressing. Malolactic fermentation in cement vats until March, clarification at the end of the malolactic fermentation.
Elevage: vessel type(s) and size(s) 7.5, 10 or 18-hectoliter oak barrels
Duration of elevage2 years
Duration of bottle ageing before release to US marketAt least 3 months
Do you practice fining and filtration? If yes, please describeNo
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes, every time the wine is racked and before bottling.
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?
Wine more ready to drink than usual, less structured but extremely elegant.
Wine #2
GENERAL INFORMATION
AppellationPian del Ciampolo 2015
Cepage/UvaggioSangiovese: 90% ; Canaiolo:5%; Colorino: 5%
% Alcohol by volume0.14
# of bottles produced29000
Grams of Residual Sugar1
VINEYARD AND GROWING INFORMATION
Vineyard/ name(s) and locationsSelvole, il Casino, Pian del Ciampolo, Borro ai Colli
Exposures and slope of vineyardsIt varies
Soil Types(s)Calcareous soil ( Alberese-Galestro)
Average vine age (per vineyard)15
Average Vine Density (vines/HA)5000
Approximate harvest date(s) September 28. Sunny and beautiful year. Grapes ripened early. Normal yield, very high quality
WINEMAKING/CELLAR INFORMATION
whole cluster, % destemmed, %100% Destalked
Fermentation: vessel type and size 150-hectoliter cement vats
Duration of contact with lees20 days
Select or indigenous yeast? 100% local yeasts
Please describe wine making process for EACH wine such as: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationFermentation in cement vats for 20 days, with pumping over, racking and pressing, malolactic fermentation in cement vats until March and clarification at the end of the malolactic fermentation.
Elevage: vessel type(s) and size(s)7.5-, 10- and 18-hectoliter oak barrels
Duration of elevage1 year
Duration of bottle ageing before release to US marketMinimum 2 months
Do you practice fining and filtration? If yes, please describeNo
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes, every time wine is racked and before bottling. Final sulphite content: 64 milligrams per liter
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Wine is more concentrated and impactful than usual and will age well
Wine #3
GENERAL INFORMATION
AppellationLe Pergole Torte
Cepage/Uvaggio100% Sangiovese
% Alcohol by volume13% ( Vintage 2014)
# of bottles produced29,000 ( 2014)
Grams of Residual Sugar1
VINEYARD AND GROWING INFORMATION
Vineyard/ name(s) and locationsLe Pergole Torte, il Sodaccio, Montevertine
Exposures and slope of vineyardsNortheast-South
Soil Types(s)Calcareous soil ( Alberese-Galestro)
Average vine age (per vineyard)49, 17 and 33 years old
Average Vine Density (vines/HA)3,500-5,000
Approximate harvest date(s) October 8. Very rainy year and cold Summer. Grapes ripened late but were of good final quality, thanks to a very nice September. Much higher yield, lighter wines ready to drink.
WINEMAKING/CELLAR INFORMATION
whole cluster, % destemmed, %100% destalked
Fermentation: vessel type and size150-hectoliter cement vats
Duration of contact with lees20 days
Select or indigenous yeast?100% local yeasts
Please describe wine making process for EACH wine such as: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationFermentation in cement vats for 20 days, with pumping over, racking and pressing, malolactic fermentation in cement vats until March and clarification at the end of the malolactic fermentation.
Elevage: vessel type(s) and size(s)225-liter barriques - 10/16- hectoliter oak barrels
Duration of elevage1 year in barriques and 1 year in barrels
Duration of bottle ageing before release to US marketMinimum 3 months
Do you practice fining and filtration? If yes, please describeNo
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes, every time wine is racked and before bottling. Final sulphite content: 81 milligrams per liter
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Wine ready to drink earlier than usual, with slightly inferior structure but extremely elegant.
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