We grow exclusively grape varieties native to the Chianti area: Sangiovese, Canaiolo and Colorino. At Montevertine, simplicity, respect, extreme care about details and know-how are the guiding principles that inspire our daily work. Our winemaking method is extremely traditional and always the same, since our very first harvests. The hand-picked grapes are fermented in vitrified concrete vats, without temperature control and by performing two pumping-over operations per day to keep the cap of skins moist for a gentler extraction of tannins from the skins.

After racking, the malolactic fermentation is begun in vitrified concrete vats. As soon as the fermentation is completed, the wines are left to rest in wood barrels for about two years. Wine ageing is performed in 5,5 to 18-hectoliter Slavonian and Allier oak barrels and in 225-liter Allier barriques. Our wines are never filtered and they are all bottled by gravity.