Chianti Classico Montecalvi is produced almost entirely from Sangiovese from the Montecalvi and Vigna Nuova vineyards, supplemented by a small percentage of Canaiolo. It remains for about 30 days in stainless steel vats, 18 months in French oak tonneaux and six months in the bottle before release. An elegant, balanced wine, ready for tasting, but with excellent aging potential.
The Montecalvi vineyards are in Grave in Chianti on mixed sandstone and clayey soil at an altitude of 250 m above sea level and with south / south-east / south-west exposures. The vineyards are grown organically and sustainably.
The estate is 10 hectares, of which about four are vineyards (and half a hectare of olive trees).
Le Terrazze, is the oldest and most refined vineyard, it was planted on dry stone terraces in 1932, mainly in Sangiovese, but there are also Canaiolo, Ciliegiolo, Malvasia Nera and Trebbiano. It is one of the oldest vineyards in the area and each of these gnarled old vines produces only a handful of grapes, thus concentrating the aromas and enhancing its character.
The Montecalvi vineyard is divided into three parts. Montecalvi Alta and Bassa were planted with Sangiovese in 1990, and Montecalvi Bosco was planted in 2006 in Canaiolo and Canina Nera.
The San Piero vineyard was planted in 2003, and is exclusively Cabernet Sauvignon.
The Il Pozzo vineyard was planted in 2019 exclusively in Ciliegiolo.