The Rosato di Rocca di Montegrossi is 100% Sangiovese from the grapes of the San Marcellino vineyard of organic production. The grapes were harvested in September, cold macerated and fermented in steel, before resting on the fine lees for 3-4 months in temperature-controlled steel tanks.
Rocca di Montegrossi is located in Monti in the municipality of Gaiole in Chianti near the Romanesque church of San Marcellino.
The estate includes about 100 hectares; 20 of which are vineyards, another 20 are olive groves, and the rest are woods. The vineyards are on gentle hills facing south-east with limestone clay soils, at altitudes between 340 and 510 meters above sea level. The main grape is Sangiovese (13 hectares), followed by Merlot (2.5 hectares), while the remaining 4.5 hectares are planted in Canaiolo, Colorino, Cabernet Sauvignon, Pugnitello and Malvasia Bianca del Chianti.
The name Ricasoli is inextricably linked not only to the history of Chianti, but also to the history of Tuscany. Geremia, the founder of the Ricasoli-Firidolfi family, founded a castle (or Rocca) in Montegrossi in the 7th century AD. In 1141, the Castello di Brolio became a family property and the Ricasoli entered the world of wine. It was here that the “Iron Baron” Bettino Ricasoli created the “recipe” for Chianti in 1872.
Marco Ricasoli-Firidolfi, a direct descendant of Barone di Ferro, produces one of the best Chianti Classico on the market.
Quality is always fundamental, but respect for the environment and the conservation of natural resources were also of crucial importance for Rocca di Montegrossi. In 2006, the laborious process of converting to organic viticulture began, which was completed in 2010. Marco uses solar panels to obtain part of the energy needed for his cellar, while the rest comes exclusively from certified renewable sources.