“Quiescit Vitis in ulmo” The vines live undisturbed on the elm, said the ancients, but in Tuscany now one rarely sees the old trees, which were usually walnuts, supporting three to four vines that were free to grow impetuously up their branches, reaching for the sky. And the many bunches were rich in sugars because the vines had lots of soil and grew freely. They were the classic Tuscan vines: Sangiovese, Canaiolo, Trebbiano, and Malvasia, which joined together to make Tuscany's famed red wine.

Up until 1972 Montenidoli's vines were grown like this, and produced a highly regarded Chianti.

With the arrival of specialized vineyards things changed rapidly in Tuscany and at Montenidoli, where the white grapes were omitted from the blend, which therefore consisted of just the reds, giving the new Chianti DOC greater body and longevity.

Maceration times vary depending upon the vintage, with the newly fermented wines being racked off into barriques to age, and then be bottled.

The grapes are traditional: Sangiovese and Canaiolo: The wine is rich and direct, capturing the essence of the earth from which it came, and is a perfect companion for foods.

Food-Wine Pairings: The classic Tuscan dishes, from ribollita to grilled meats, from fagioli all'uccelletto to spiced lamb, from guinea hen roasted in cured lard to roast pheasant, to duck with rosemary.

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