Montebello · Rosso Toscana IGT 2016

  The soil composition—calcareous clay of medium consistency—together with the optimal southern exposure and altitude of the vineyards are key factors that give Badia a Coltibuono's Montebello Toscana IGT its expressiveness and elegance. The vines grow on the Montebello hill in the Monti in Chianti zone (between approx. 280-320 m above sea level), and the soil combines clay and limestone with good drainage. In addition, the winery is pursuing the revival of historic Tuscan grape varieties: among the nine varieties used are Mammolo, Ciliegiolo, Pugnitello, Colorino, Sanforte, Malvasia Nera, Canaiolo, Foglia Tonda, and, of course, Sangiovese. Each of these varieties is vinified separately, mostly in small open barrels, and fermented using indigenous yeasts, preserving the characteristics of each individual grape while harmoniously intertwining them.

The type of aging plays a decisive role in the structure and aging potential: Montebello is first aged for 12-14 months in used oak barriques, followed by six months of barrel aging and at least six months of bottle aging before release. With an alcohol content of 13-14.5% Vol., noticeable but not excessive acidity, and finely integrated tannins, this wine immediately reveals its complexity, but also remains consistent over several years. Aromatic profiles such as dark berries, spices (e.g., black pepper, cardamom), floral nuances, and mineral undertones are joined by balsamic and earthy accents that give Montebello its deep, elegant finish. - Gerardo [TS10/17]