Silty loam soil without skeleton, mainly exposed north/south, on the hills of Valdarno di Sopra at an average height of 295 m above sea level.
Low spurred cordon training system with 5000 vines per hectare.
Sangiovese – Sangiovese Grosso, main clones F9, AP1, B2, B3 rootstock SO4, R140. Fifty hectoliters are produced per hectare.
The harvest is manual, generally carried out from mid-September onwards.
Vinfication: After destemming, red vinification takes place with fermentation in steel at a controlled temperature. The harvest is manual, generally carried out from mid-September onwards. The first masses are made during racking, and blends are created during racking, dividing the product by organoleptic quality. The wine is then matured in the winter in concrete barrels until the next harvest. It is then passed into three passages in French oak barriques for approximately eight months. The blend is recreated again and left to refine until the month of September and then bottled and presented two years after the harvest with refinement in the bottle for at least three months.
Chianti Riserva Campo del Monte is a wine with great temporal maturation; ruby red in color with garnet reflections, with aromas of red fruit, with a marked morello cherry, and cherry in alcohol, with frank and broad tertiary notes. In the mouth it is fresh and savory with a flavor of cherry and blackberry, spiciness of black pepper and aromatic herb. It is a tannic and persistent wine, with great body, harmonious and fine.