- red still, dry
- IGP Toscano, Italy
- Sangiovese, Canaiolo, Colorino
- 1728 UAH
- not available
Pian del Ciampolo, Montevertine's versatile (read 'basic') wine suitable for all occasions, is a blend predominantly made from Sangiovese, complemented by Canaiolo and Colorino. These grapes are sourced from all the estate's vineyards and are aged in Slavonian oak barrels for one year. With Pian del Ciampolo undergoes a 25-day alcoholic fermentation in concrete vats, followed by malolactic fermentation in the same vats. After 12 months of ageing in oak and an additional three months in the bottle, this wine emerges as a true reflection of the Chianti terroir, embodying the character and tradition of Montevertine.
3.80 / 5.0·750 ml·@Wix Kyiv Office · Mixed Bag Vol. 10
Reflecting on past experiences with this wine's previous vintages, this bottle fell somewhat short. This time around, it seemed more suited as a food accompaniment rather than a standout wine on its own. Its simplicity, while not necessarily a flaw, didn't match the complexity I expected. Fruit-forward bouquet with subtle hints of tomato stem. The tannins were slightly dry, though the wine did maintain a good balance and acidity. Overall, it was a pleasant, if not particularly remarkable, wine.
Wine #5 on Mixed Bag Vol. 10 event.
Montevertine, a beacon of traditional winemaking, is beautifully situated in the heart of the Chianti hills, in Radda in Chianti, Tuscany, at an altitude of 425 meters above sea level. This estate, steeped in history and winemaking tradition, focuses exclusively on grape varieties indigenous to the Chianti area: Sangiovese, Canaiolo, and Colorino. At Montevertine, the philosophy is grounded in simplicity, respect, and meticulous attention to detail, principles that have remained unchanged since their first harvest.
The Montevertine estate has a rich history, dating back to the 11th century. Originally built for defence, it was later converted into a farmhouse, with remnants of the original structure still visible. In 1967, the estate underwent a significant transformation when Sergio Manetti, an iron and steel industrialist, purchased it as a holiday home. Planting two hectares of vineyards and setting up a small winemaking cellar, Manetti initially produced wine as gifts for friends and customers. The success of his first vintage in 1971 at the Vinitaly show in Verona marked the beginning of a new chapter for Montevertine. With the assistance of Giulio Gambelli and the support of his faithful cellarman Bruno Bini, Manetti devoted himself entirely to winemaking, leading to the expansion of vineyards and cellar facilities. Following Manetti's passing in 2000, his son Martino Manetti took over, continuing to uphold the winery's traditional values and practices.
The winemaking process at Montevertine is emblematic of their commitment to tradition. The hand-picked grapes undergo fermentation in vitrified concrete vats, a process that eschews temperature control and involves two pumping-over operations daily for a gentle extraction of tannins. This approach allows for a more nuanced and elegant tannic structure. Following racking, the malolactic fermentation begins in the same concrete vats, further enhancing the wine’s complexity and smoothness. Once fermentation is complete, the wines are transferred to wood barrels for about two years to age. The ageing process is carried out in Slavonian and Allier oak barrels, ranging from 5.5 to 18 hectoliters, as well as in 225-liter Allier barriques. True to their philosophy, Montevertine's wines are never filtered and are all bottled by gravity, preserving the wine's integrity and authenticity.