Structure

Bodymedium
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oaklarge or old casks

Drinking window

Latest scored vintage 2019: best 2024 to 2039.
vintage5 yrs20 yrs22 yrs

Critic scores

CriticVintageScore
Wine Advocate reviewed 2022201994/100
Vinous reviewed 2022201994/100

Scores as published by each critic for the vintage shown.

In the glass

Medium-bodiedFirm tanninHigh acidityDryLong finish

Aroma: sour cherry, tobacco, violet, iron

Palate: red cherry, dried herbs, leather, graphite

The Montevertine field blend, Sangiovese-led with Canaiolo and Colorino, aged in Slavonian botti. Traditional Tuscan Sangiovese transparency: red cherry, tobacco and iron over a long acid spine.

What it pairs with

  • Wild boar pappardelle
    Game ragu meets the wine's leather and dried-herb register.
  • Roast leg of lamb with rosemary
    Lamb fat finds the firm Sangiovese tannin; rosemary echoes the herbal lift.
  • Pecorino di Pienza, aged
    Sheep's-milk salt sharpens the wine's sour-cherry brightness.

How to serve Montevertine

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
  4. Pair with. Wild boar pappardelle, Roast leg of lamb with rosemary, Pecorino di Pienza, aged. Match the wine's structure to the dish's fat and salt.

History

Sergio Manetti's Montevertine bottling first appeared in 1971 as a Chianti Classico Riserva. After the 1981 consortium withdrawal it was reclassified, and from 1982 it has carried the simple Montevertine name on the Toscana IGT bottle. The field-blend recipe of Sangiovese with small Canaiolo and Colorino shares has been unchanged since.

  1. 1971: First Montevertine vintage, bottled as Chianti Classico
  2. 1981: Estate withdraws from Chianti Classico consortium
  3. 1982: Wine is renamed simply Montevertine, reclassified as Vino da Tavola then Toscana IGT

Facts

Producer
Montevertine · visiting guide
Grapes
Sangiovese (90%), Canaiolo (5%), Colorino (5%)
Classification
Toscana IGT (produced 1971 to 1981 as Chianti Classico Montevertine; reclassified after consortium withdrawal)
Oak
24 months in Slavonian oak casks, then around three months in bottle
ABV
13.5%
Price
EUR 50 to 90 at retail
Drinking window
5 to 20 from vintage
First vintage
1971

Frequently asked about Montevertine

What does Montevertine taste like?

On the nose, sour cherry, tobacco, violet, iron. On the palate, red cherry, dried herbs, leather, graphite. Structurally medium-bodied, firm tannins, high acidity with a long finish. The Montevertine field blend, Sangiovese-led with Canaiolo and Colorino, aged in Slavonian botti. Traditional Tuscan Sangiovese transparency: red cherry, tobacco and iron over a long acid spine.

When should I drink Montevertine?

Drink 5 to 20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Montevertine?

Wild boar pappardelle is the canonical pairing. Other strong matches include Roast leg of lamb with rosemary and Pecorino di Pienza, aged. Game ragu meets the wine's leather and dried-herb register.

What grapes are in Montevertine?

The blend is Sangiovese (90%), Canaiolo (5%), Colorino (5%). The wine is classified as Toscana IGT (produced 1971 to 1981 as Chianti Classico Montevertine; reclassified after consortium withdrawal).

Tags

canaiolo cellar worthy colorino dry field blend firm tannin high acid medium body mood contemplative mood rustic occasion cellar occasion dinner party old world pairs with aged cheese pairs with game pairs with pasta red sauce pairs with red meat price premium sangiovese still red

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