Castello di Monsanto Chianti Classico Riserva "IL Poggio" DOCG 2010


The 2010 Chianti Classico Riserva Il Poggio is a toned and elegant wine with an enormous sense of inner harmony and grace. The wine is splendent in this classic vintage with clear pulses of forest fruit, spice, toasted almond, balsam herb, cola and dark licorice. Those balsam notes are one of the wine's most elegant features because they are delivered at perfect pitch. Silky tannins and bright acidity keep the wine very much alive in the mouth. Castello di Monsanto offers us a very authentic Chianti Classico. - WA93

Aromas and flavors of eucalyptus, wild sage, juniper, currant and cherry mark this supple red. Complex, with a solid, tannic structure underneath and a fruity, woodsy aftertaste. Drink now through 2024. 2,000 cases made. - WS92>/p>

The Winery

Castello di Monsanto is a wine producer based in the Chianti Classico DOCG zone. In 1962, it produced its inaugural Chianti Classico, the Riserva Il Poggio, made from a blend of predominantly Sangiovese, with small amounts of Canaiolo and Colorino. Today, the estate is managed by Fabrizio Bianchi and his daughter Laura, along with the help of winemaker Andrea Giovannini.

The estate got its start in 1960 when Aldo Bianchi purchased the 6-hectare (14-acre) Il Poggio vineyard. The family began to make a single-vineyard wine inspired by the cru wines of Burgundy, eventually excluding Trebbiano and Malvasia from the wine's blend. In the 1970s, Monsanto released a varietal Sangiovese named for Fabrizio Bianchi, and planted Chardonnay and Cabernet Sauvignon.

Today, Monsanto comprises 72ha (178 acres) of vineyards, 56ha (138 acres) of which are planted to Sangiovese. The northern part of the vineyard has marl soils, while in the south there is a higher proportion of tuff rock. The climate in the vineyard mild with warm days and cool nights that provide ideal conditions for ripening and the development of the grape's unique flavor profiles. The vines are planted in a traditional dense arrangement and are encircled by more than 100ha (250 acres) of Mediterranean woodland. In the vineyard, the grapes are fermented in truncated cones to maximise extraction during the maceration process. After fermentation, the wines can spend up to 20 months in either French or Slavonian oak barrels, depending on the cuvée.

Castello di Monsanto has a tradition of storing 2500-3000 bottles of each vintage of Il Poggio, in order to preserve a historical archive for future generations.

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