wines awarded from Chianti Tuscany

Fattoria di Montecchio

COLLI TOSCANA CENTRALE IGT
Grape varieties: 90% Sangiovese,
10% Cabernet Sauvignon
Training system: Spurred cordon
Altitude: 300/320 metres a.s.l.
Maturing: Brief, in stainless steel
Ageing in the bottle: Approx. 4
months
Cellaring: 2-4 years
Tasting Notes
Colour: Ruby red
Perfume: Fruity and harmonious
Palate: Dry and full bodied
Accompaniments:
Ideal with Tuscan soups and
pasta dishes, white and red
meats. Recommended as an
accompaniment to semi-ripe
cheeses

Fattoria di Montecchio
CHIANTI DOCG MONTECCHIO

Grape Varieties: Sangiovese 100%
Altitude: 300/320 metres
Soil profile: medium-textured,
predominantly Calcareous mart
breakdown of Alberese and Galestro
strata.
Training system: spur-pruned cordon
Grape Harvest: September/October
Vinification: Inox steel vat
Ageing in the bottles: about 3 months
Tasting notes
Colour: deep ruby red
Perfume: intense and complex, typical
of the grape variety, with evident notes
of berry fruits, followed by ripe fruits
Palate: good structure with excellent
balance. Nicely intense finish
Serving temperature: 18°C
Accompaniments:
Ideal with Tuscan salami and cheese,
pasta dishes, tasty soups, roast meat
Recommended as an accompaniment
to Colonnade lard, spit roast pig and
hare stew.

Fattoria di Montecchio
CHIANTI CLASSICO DOCG
Grape varieties: 90% Sangiovese,
10% Merlot
Altitude: 300/350 metres a.s.l.
Training system: Spurred cordon
Maturing: 12 months in 25 hl
wooden vats
Ageing in the bottle: Approx.
3 months
Cellaring: 6-8 years
Tasting Notes
Colour: Deep ruby red
Perfume: Fruity, with persistent
scents of violet
Palate: Good structure and balance
Smooth and harmonious tannins
Accompaniments:
Ideal with red meat, roasts and
ripe cheeses. Recommended as
an accompaniment to Tuscan cold
cuts, pork and the classic Florentine
T-bone steak

Fattoria di Montecchio
CHIANTI CLASSICO DOCG RISERVA
Grape varieties: 90% Sangiovese,
10% Cabernet Sauvignon
Training system: Spurred cordon
Altitude: 300/350 metres a.s.l.
Vinification: 12-14 days
Maturing: 14 months in 3.50 hl
tonneaux
Ageing in the bottle: More than 12
months
Cellaring: 10-12 years
Tasting Notes
Colour: Deep ruby red with a
tendency to develop garnet hues with
age
Perfume: Pervasive and complex,
with notes of ripe red fruits, spices
and vanilla
Palate: Excellent structure and
balance. Persistent in the mouth with
a pleasantly intense finish
Accompaniments:
Ideal with grilled meat and Tuscan
cold cuts. Recommended as an
accompaniment to chops and the
classic Florentine T-bone steak

Fattoria di Montecchio
VIOLA SCURO IGT

Type: IGT Toscana
Grape Varieties: Sangiovese 90%,
Cabernet Sauvignon 10%
Altitude: 300/350 metres
Soil profile: medium - textured,
predominantly Calcareous, Alberese
and Galestro rocks
Training System: spruned-cordon
Vinification and Maturation: 8-10 days
fermentation on the skins at 28 -30°C;
followed by malolactic fermentation
in steel; maturation of 12 months in
tonneaux of French oak of 25 Hl.
Fining in the bottle: about 3 months
Cellaring: 6-8 years
Tasting Notes
Colour: Intense ruby red
Perfume: rich with fruity hints
Palate: Good structure and balance
with round tannins
Serving temperature: 18°C
Accompaniments:
Ideal with roast meats, red meats,
game, mature pecorino cheeses.
Recommended as an accompaniment
to Tuscan salami, pork and the classic
Florentine steak

LA PAPESSA IGT ROSSO TOSCANA

Grape variety: 100% Merlot
Altitude: 320/350 metres
Soil composition: Galestro and
Alberese
Training system: Spurred cordon
Fermentation and maturing: 15-20
days of fermentation on the skins at
28-30°C, followed by fermentation
in steel
Maturing: 8 months in French oak
barriques
Ageing in the bottle: 12 months
Cellaring: 12-14 years
Tasting Notes
Colour: Deep and bright ruby red
Perfume: Fruity, with persistent
spicy notes
Palate: Excellent structure and
balance. Smooth and harmonious
tannins
Accompaniments:
Ideal with ripe cheeses, Tuscan
cold cuts and red meat.

PIETRACUPA IGT ROSSO TOSCANA

Grape varieties: Sangiovese and
Cabernet Sauvignon
Altitude: 300/350 metres a.s.l.
Training system: Spurred cordon
Vinification and maturing: 8-10
days of fermentation on the skins
at 28-30°C, followed by malolactic
fermentation in steel; maturing for 12
months in French oak tonneaux.
Ageing in the bottle: Approx. 3
months
Cellaring: 6-8 years
Tasting Notes
Colour: Deep ruby red.
Perfume: Fruity, with persistent
scents of violet
Palate: Good structure and balance.
Smooth and harmonious tannins
Accompaniments:
Ideal with red meat and ripe
cheeses. Recommended with
Tuscan cold cuts, pork and the
classic Florentine T-bone steak