Castello Monterinaldi

Chianti Classico Castello Monterinaldi 2017

Radda in Chianti
90% Sangiovese
10% Canaiolo


Altitude: 250400m
Training: Guyot
Soil: 60% Galestro, 40% Alberese
Vine density: 5000
Yield: 40 hl/ha
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Chianti Classico Riserva Castello Monterinaldi 2016


L’esame visivo mostra un colore rubino con lievi nuances violacee. Al naso il bouquet aromatico è intenso, quasi tagliente, dedicato al frutto vivo, con la ciliegia che diventa protagonista insieme alla prugna. Nel finale, l’insieme è deliziato da note floreali che ricordano la rosa e la viola. Al palato è croccante e fresco, con una bella spalla acida e una vibrante sapidità.


17 pts Jancis Robinson

90 pts Wine Enthusiast Points

87 pts Decanter Points

92 pts James Suckling

91 pts Gilbert & Gaillard Rating

93 pts Falstaff Wine Guide



Analytical data

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Radda in Chianti

Training: Guyot
Soil: 60% Galestro, 40% Alberese
Vine density: 5000
Yield: 40 hl/ha


Due to typical climate characteristics of this area located in Radda in Chianti with cool days even in summer time, daily breezes and large diurnal range temperatures, the freshness and fruity flavors are a constant in our wines. This type of climate limits naturally the spread of fungos diseases and all possible problems deriving from damp and humidity. This, allows us to practice the organic agriculture, limiting copper and sulfur treatments in an average of 4 or 5 per year. Organic fertilization by sowing in the rows fava beans, barley and/or legumes in general. Vine training system most used is the head training with replacement cane-pruned, trellised vineyards, VSP system. We prefer the replacement cane-pruned vs the cordon spur pruned as the bud burst (average of 6/7 buds per cane) happens later than the spur pruned meaning a sensible reduction of the risk of possible late frosts in April. Also, producing more bunches it allows us to provide a better green harvest selection having a wider choice on them. We adopt summer pruning trimming the canopy, and when the vintage requires, also leaf stripping around bunches before the harvest in order to maximise the exposure to the sun. Soil is depth, rich in Galestro and Alberese, good drainage qualities even though rainfall stays on average of 70 cm per year. 60% is manual harvesting, 40% machine usually first/mid of October.


In vasche di cemento con macerazione sulle bucce di circa 22 giorni


Il 30% del volume per 6 mesi in barriques e tonneaux da 500 hL di rovere francese (II e III passaggio), il resto affina in vasche di cemento


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