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Jeroboan Montebello Toscana I.g.t. 2011 - 3 Lt.



240,00 €

Montebello has its roots in Badia a Coltibuono’s approach to viticulture that, starting in the 1980’s, made us replant our vineyards with indigenous grapes and massal selections: Sangiovese, Canaiolo, Ciliegiolo and Colorino, and from 2000 Malvasia Nera, Fogliatonda, Pugnitello, Mammolo and Sanforte.

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Jeroboam Montebello Toscana i.g.t. 2011 3 lt with wooden box


The limestone clay soil in the Monti in Chianti area and the perfect position of the vineyards are the essential factors that provide depth and elegance to Montebello Toscana igt wine.
For some time the company has been engaged in the study and recovery of the ancient varieties typical of these areas through the cultivation of historic vines: Mammolo , Ciliegiolo , Pugnitello, Colorino, Sanforte, MalvasiaNera, Canaiolo and FogliaTonda.
After years of experimenting and learning, in 2011 the project found its expression in this wine.   Blending equal parts of the nine varietals gives a truly unique expression of our place, and is a homage to the Chianti tradition that required the use of many local varieties. Each grape is fermented and aged separately in barrels at the Monti winery positioned in the middle of the Badia a Coltibuono vineyards.
Indigenous yeasts and natural fermentation allow a harmonious blend of the varieties.

Vintage notes

The 2011 season was memorable for the hot dry summer that resulted in the earliest harvest on record.
The grapes were manually sorted to ensure that only perfect quality clusters would be used. The harmonious blend of the 9 varietals gives this wine elegance and depth; the intensity and elegance make it pleasurable now but ageworthy.
Harvest period: 19th September / 1st October

Tasting Notes

The harmonious blend of the 9 varietals gives this wine elegance and depth; the intensity and elegance make it pleasurable now but ageworthy.


Zone of production: Monti in Chianti (SI)
Location: Montebello
Altitude and orientation: 280-320 m. s.l.m. Sud, S-W
Soil: Clay, and limestone rock
Training system: Guyot
Plant  density per hectare: 5000-5500
Grape varieties: Mammolo, Ciliegiolo, Pugnitello, Colorino, Sanforte, Malvasia Nera, Canaiolo, Foglia tonda and Sangiovese

Harvest: Hand-picked grapes manually sorted at the winery.
Vinification: Each varietal is harvested and fermented separately in 500 liter open top barrels with indigenous yeast and manual punchdowns. Aged in barrels at first then assembled for a final maturation in cask.
Ageing: 12-16 months in oak casks, 6 months minimum of bottle age before release
No. of bottles produced: 3,600
Alcoholic content (%): 15
Recommended serving temperature: 64°F (18°C)

Pairings: Game and beef roasted, stewed or grilled; well aged cheeses; chocolate

Awards Vintage

Falstaff 2017 > 94 pt.

Wine Advocate 2016 > 93 pt.

Wine Spectator 2016 > 92 pt.

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