Monrosso…Entry level, approachable Chianti in a classic style. Authentic Chianti…In a modern world where wine styles tend to be homogenous and trendy, Monsanto stays true to its heritage. All Chianti and Chianti Classico are made from Sangiovese with small percentages of Canaiolo and Colorino. Never over oaked, always balanced, traditional Chianti. Situated in the heart of Chianti Classico, Monsanto represents the truly classic Tuscan style.
Castello di Monsanto is one of Chianti Classico’s most historically important estates. Proprietor Fabrizio Bianchi was at the forefront of many innovations that later became standard practice. In the early 1960s Monsanto pioneered the concept of the single-vineyard wines, and its Il Poggio is credited as being the first such Chianti Classico. In the years that followed Bianchi removed the traditional white varietals from the Chianti blend, years before other producers followed suit. Today Monsanto makes wines in a slightly more updated style that remains very much connected to the past, and most importantly, to its unique terroir. Antonio Galloni The Wine Advocate
Stay-at-home pasta or pizza dinners call out for a simple but solid Chianti, and Monrosso fits the bill beautifully. The ruby-colored wine (80 per-cent Sangiovese with smaller components of Canaiolo and Merlot) is fermented in steel and aged six months in oak casks for fresh, fruitforward results. It is redolent of cherry, plum, milk chocolate and has distant hints of spice and licorice. Its lightweight consistency and subtle tannins make it an excellent, no-brainer match for most foods.
2006 looks to be superb as it is incredibly consistent both across the various Tuscan appellations and at all levels of quality. I visited the region three times that year. In September I spent some time in Maremma, where I saw the tail end of the harvest at a number of properties, including Tua Rita, Ornellaia, Le Macchiole and Montepeloso. In November I spent a week or so in Chianti Classico, where producers were ecstatic with their young wines. So far I have tasted a large number of 2006s from tank and later from barrel that confirm the early promise of the vintage. The growing season was made in the last month or so. Warm daytime temperatures alternated with cool evenings, which extended the grapes’ hang time and gave growers the luxury and peace of mind to harvest without being rushed. These weather conditions were ideal for achieving full phenolic ripeness along with the maximum development of aromatics, acidity and structure. In general these are big, full-bodied wines loaded with super-ripe fruit, but with plenty of stuffing underneath. They will be tempting to drink young, but the best wines seem to have the potential to age gracefully for many years. Antonio Galloni Wine Advocate # 177 Jun 2008
HISTORY
Fabrizio Bianchi — a successful Milanese textile manufacturer — purchased the Monsanto estate in 1961. Captivated by Tuscany’s beauty and convinced of the property’s winemaking potential, Bianchi undertook a complete restoration of the vineyards, winery and villa. Castello di Monsanto is one of the most respected estates in Tuscany and one of the top producers of Chianti Classico Riserva. Located midway between Florence & Siena, the 395-acre estate lies on the western edge of the Chianti Classico zone. The name "Monsanto" itself was taken from the name of the village where the cellars are located.
REGION VINEYARDS
200 acres all planted in the Barberino Val d’Elsa sub-region in the southern part of Chianti Classico. This is one of the best areas for Chianti, since the average vineyard elevation is 900 feet, giving a warmer microclimate than nearby areas. This is very important for the late ripening Sangiovese. Located at the top of the Elsa valley, the vineyards also have the advantage of the moderating maritime influence. The Sangiovese vineyards are planted on Galestro soil, which is a hard stratified clay or schist separated by large stones.
Tuscany…For 300 years, the producers in Chianti have been crafting unparalleled old world wines based on Sangiovese. Authentic…Monsanto does not bend to modern trends of blending foreign grapes into its Sangiovese. They maintain the practices that represent the essence of Tuscany. Comfortable…Reflects the people, history, food culture, and warmth that emanate from Tuscany and is embodied in its wine.
Appellation: Chianti DOCG
Production zone: Loc. Monsanto - Barberino Val d’Elsa (Florence)
Grape mixture: Sangiovese, 80%; 15% Canaiolo and 5% Merlot
Vineyard: the grapes come from Sornano, Valdigallo and Salcio vineyards
Yield per hectare: 90 quintals of grapes
Vinification: in stainless steel vats at a controlled
temperature with 12 days of maceration
Maturation: 6 months in 50 HL Slavonian oak casks
Shipped in a temperature controlled container.
