The Pian del Ciampolo di Montevertine was obtained from Sangiovese (90%), Canaiolo (5%), and Colorino (5%) grapes grown in the Radda in Chianti territory, in the province of Siena. During the winemaking process, the alcoholic fermentation, which converted sugars into alcohol, took place for about 25 days in cement tanks where the malolactic fermentation also occurred, rounding off the wine's aromatic and structural edges. Before being released on the market, the Pian del Campolo from Montevertine aged for 12 months in Slavonian oak barrels and for an additional 3 months in bottle.

PIAN DEL CIAMPOLO MONTEVERTINE: TASTING NOTES

The extrapolated Pian del Ciampolo di Montevertine of Montevertine appears in the glass with a ruby red color. On the nose, it reveals aromas of sour cherry and small wild red fruits that blend with hints of rose and red field flowers, along with delicate vegetal notes. The palate is fresh and fruity, supported by a lively yet well-integrated tannic structure and a gentle minerality that lingers on the finish. Excellent as an all-around wine, it pairs well at the table with cold cuts and semi-aged cheeses, as well as dishes with vegetarian sauces and tasty land-based recipes featuring red meats and game.