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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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
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)
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
Falstaff 2017 > 94 pt.
Wine Advocate 2016 > 93 pt.
Wine Spectator 2016 > 92 pt.