Winter, marked by low but never excessively harsh temperatures, followed by a cool spring, allowed for a regular vegetative cycle. Spring rains also ensured good water reserves. The summer days, enriched by noticeable temperature variations at night, encouraged a balanced ripening of the grape clusters, which now appear healthy and well-formed. This result was made possible thanks also to the constant care of the vineyards, cultivated according to the principles of organic farming.
Meanwhile, in the cellar, we are preparing to welcome the first grapes. As every year, we have already started the fermentation process: a few quintals of grapes of impeccable quality have been set to ferment, developing a population of active indigenous yeasts ready to accompany the winemaking.
From the harvest now just around the corner, we expect not only a good quantity of fruit but, above all, an exceptionally high level of quality.
With these conditions, we eagerly await the moment when the fragrance of must from our Chianti Classico will soon spread through the cellar!

A warm autumn sun accompanied the end of the harvest. Even the last bunches of Sangiovese have reached the cellar, and the first impressions are positive. The unstable spring weather was balanced by a hot summer and September rains, which brought vitality to the grapes. The harvest period, which has been rather unusual in recent years, extended until October 15. The amount of grapes delivered to the Monti in Chianti cellar is higher than in the past. The average alcohol levels are slightly lower than in recent seasons, where they had reached significant levels. An intoxicating scent of must spreads through the winery’s vats.

The harvest has begun in Badia a Coltibuono with the harvesting of early grapes and complementary varieties. Among these is Foglia Tonda, a vine formerly widespread in Tuscany and today rediscovered as a valid support for Sangiovese, the “queen” grape of Chianti Classico.