Montevertine by Montevertine was made from Sangiovese (90%), Canaiolo (5%) and Colorino (5%) grapes grown in the territory of Radda in Chianti, in the province of Siena. After the harvest, the grapes were sent to the winemaking process. The alcoholic fermentation, which converted the sugars into alcohol, took place in concrete vats over a period of 21 days. The subsequent malolactic fermentation, which softened the aromatic and structural edges of the wine, also took place in concrete. Before release, Montevertine's Montevertine Toscana Rosso IGT 2016 was aged for 24 months in Slavonian oak barrels and for a further 3 months in the bottle.

Monteverine: TASTING

Montevertine Toscana Rosso IGT by Montevertine shows a ruby red colour. On the nose, it expresses aromas of cherry, raspberry and small red fruits intertwined with hints of dark spices and delicate balsamic notes. The sip is full and well-structured, supported by well-integrated tannins and an elegant fresh-savoury texture that persists in the long finish. At the table, it goes well with cured meats and semi-aged cheeses but also with land recipes based on red meats or game.