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Profile
Structure
Drinking window
Latest scored vintage 2019: best 2024 to 2039.
vintage5 yrs20 yrs22 yrs
Critic scores
| Critic | Vintage | Score |
|---|---|---|
| Wine Advocate reviewed 2022 | 2019 | 94/100 |
| Vinous reviewed 2022 | 2019 | 94/100 |
Scores as published by each critic for the vintage shown.
In the glass
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.More wines for wild boar →
- Roast leg of lamb with rosemary Lamb fat finds the firm Sangiovese tannin; rosemary echoes the herbal lift.More wines for lamb →
- Pecorino di Pienza, aged Sheep's-milk salt sharpens the wine's sour-cherry brightness.More wines for aged hard cheese →
With cheese
How to serve Montevertine
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- 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.
- 1971First Montevertine vintage, bottled as Chianti Classico
- 1981Estate withdraws from Chianti Classico consortium
- 1982Wine 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
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