Radda in Chianti, Siena | mail@monterinaldi.it +39 0577 733533

ourwines

Chianti Classico
Contemporary. Classic.

The estate’s vintage selection is a contemporary classic – the worthiest of all chosen harvests from Monterinaldi’s carapace. It is both field blend and a cellar cuvée into a worth greater than the sum of Monterinaldi’s single vineyards. The field blend is generously proportioned: heritage clones and classic varietals finely balanced: unity in variety, terroir representation – no expressionism. The Annata usually starts life in a secretive way before conceding herself.

Chianti Classico Riserva
That certain moment if uncertainty.

When ripeness is not all, phenolic maturity must be waited for. It implies the willingess to risk failure and superior vineyard husbandry. And site and weather must be in favour of grape-concentration on the most ventilated range of summits. Hazards and opportunity. In the best of luck fermentation is very slow and the extraction promoted by its own mosto-fiore.




Vin Santo
A total disregard for time.

When, after up to a decade of refermentations and maturation without racking, we knock the cement-seal off the little chestnut caratellos, we say it’s the angels’ share – the emptiness in the barrel. Our share and our consolation resembles a dry fine sherry. Our current offer still includes 1975 Vin Santo.

Rosato
Il Rosato

The Rosé is Chianti Classico’s salasso, or seigné. Most of the Sangiovese chosen are of the Saragiolo and Ciliegiolo clone – as the former sharecroppers still care to call them.




Gotto di Gottifredo
You Gotto have it!

This is first fruit from new vines parented by ancient mothervines. “Gotto” is Tuscan for a “good drop of young wine” and it is enjoyed the old way – in a Gottino: the wine glass pictured on the backlabel. You gotto have it!

Extravirgin Olive Oil
Extravirgin Olive Oil

Moraiolo, Leccino, Correggiolo, Pendolino are hand picked from Monterinaldi’s golden trees and cold pressed: clorofilla and antioxidants retain their integrity. The yield in extravirgin olive oil is at best a mere 17% of the harvest.