Wines

Our wines have very little added and nothing taken away.
Winemaking pared down to a minimum.

Chianti Classico

Chianti Classico is Sangiovese's viticultural epicentre and Montecalvi's Chianti Classico is the beating heart of our estate. This wine is made from Sangiovese from our Montecalvi vineyard, complemented by a touch of Canaiolo and Canina Nera (with a good percentage of whole bunches in the ferment). This wine sees around 30 days in stainless steel tank, 18 months in French oak tonneaux and six months in bottle prior to release. The wine is elegant, poised, and eminently drinkable now but with real cellaring potential.

The 2018 garnered some fine reviews:

- Aldo Fiordelli: “The Montecalvi 2018 is a true Chianti Classico, the likes of which we haven’t tasted in a while, pulpy and juicy but with an evident backbone, earthy and savoury typical of Greve.”

-Jamie Goode: “Aromatic with black cherry and plum notes on the nose as well as a dusty, spicy, savoury edge. … The palate is fresh, fine and quite elegant, but not lacking in flavour. There’s a brightness to the red cherry and plum fruit with a twist of sour cherry and damson, and a nice assertive but well integrated tannic structure and some fresh acidity. This is elegant, refined and also has a briskness and compactness to it. Expect this to age well over 5-10 years. Lovely stuff. 93/100.”

- Antonio Galloni "The 2018 Chianti Classico is a dense, powerful wine of tremendous character. A blast of succulent dark cherry, woodsmoke, tobacco, licorice and incense give the 2018 its strong, assertive character. Bold and ample on the palate, with striking depth, the 2018 is a Chianti Classico that demands attention. It certainly has mine. 93 points.”

Chianti Classico Riserva

This is our first Chianti Classico Riserva. 2018 produced a small crop of greater quality, concentration and complexity. The fruit is from our Montecalvi Alto vineyard, which we picked, vinified and aged separately. Fermented in small batches, 25% whole clusters, aged in (third use) barrique for 24 months. The wine is poised, elegant, understated – the shape of Montecalvi Chianti Classico Riserva to come. The label was painted by renowned local artist, Sandro Granucci. It is called ‘Equilibrio Ecologico‘, the sculpture of which is at Montecalvi.

Jamie Goode said this about the 2018 Riserva: “It has an intoxicating aroma of spice, red cherries, herbs and liqueur-like berry fruits, with a bit of acid lift. The palate is concentrated and intense with keen acidity, raspberry, plum, cherry and damson fruit, and a lovely tension between the ripe fruit, the keen acidity and grippy structure, and the savoury spicy notes. It’s a really beautiful wine, showing a bit of tension, some slight volatility (but it really works in context), and lovely fruit concentration. A wonderful expression of Chianti Classico. 94/100.”

San Piero

Since the late 1950s, Cabernet Sauvignon forms an integral part of the viticultural landscape of Tuscany. San Piero is a single vineyard Cabernet Sauvignon that shows perfectly why this variety has made its home, not only in Tuscany but also here, on our estate. The darker fruit and grainy tannins are unmistakably Cabernet Sauvignon but the character of this wine is unquestionably Montecalvi. Our San Piero spends around 30 days in stainless steel tank, 24 months in French oak (barrique and tonneaux), and at least 12 months in bottle prior to release. This is a single-vineyard Super Tuscan with character and elegance, ready to drink now but will improve with time in bottle and cellar.

Renowned ‘nose’ Paul McNabb said this about the San Piero 2010: “Medium plus ruby body, classic .. nose of cassis and black currants with, yes I hate to say, pencil shavings. It’s interesting because there is the fruit quality of the new world with some of the tension and vegetal character of what we think of as the old. Palate is still tight, tannic and compact. There is certainly berry brightness and a smack of savoury architecture. A persistent chiselled cassis pastille and smoked black tea finish. It would do prime aged beef proud. 4 stars.”

- And this from Wein Plus: '"Firm, slightly smoky and nutty nose of ripe predominantly black berries with some blood, hinted at cherries, a little tobacco and pepper as well as spicy wood notes. Ripe, firmly knitted, juicy fruit with smoky and tobacco aromas, some dried herbs and peppers, firm, fine, ripe tannin, some cocoa-spicy wood notes, sustainable, dense and strong on the palate, good depth, relatively complex, has power and certain warmth, including cooling minty tones, very good, firm, almost compact, juicy and spicy finish. Excellent, 91 points."

VV

Vigna Vecchia is the wine we make from our Le Terrazze vineyard, one of the oldest vineyards in Tuscany. Not just a single vineyard wine, but wine made from ancient Sangiovese, Canaiolo and Ciliegiolo vines. Fewer grapes per vine, and especially vines of this antiquity, means more concentration, more complexity, and more character. Our VV spends 30 days in stainless steel tanks, 24 months in French oak tonneaux (second and third use), and at least 12 months in bottle prior to release. Because each of the old vines yields only a handful of grapes, we produce only a limited number of bottles of VV each vintage. We promise you that you will be taken by the sheer elegance and depth of character of this wine.

Ernesto Gentili has included the VV 2014 in his top ten Sangiovese IGTs available on the market today. He said this about the wine: “Light and transparent in colour, characterised by a graceful floral bouquet, it is very fresh, a thin green thread but elegant and slender in development. Excellent interpretation of the 2014 vintage. 92/100.”

Falstaff Magazine: “Bright, bright ruby red with slightly brick-red edge. Stressed fruity in the nose for fresh raspberries, crunch cherries and juicy strawberries. Elegant and fine on the palate, velvety against the tongue, fruity in the drink, with a long finish. A treat! 94/100.”

V - Vermentino

The Montecalvi V is a white wine introduced in 2018. Not having our own white grapes, we carefully selected both the variety, Vermentino, and the local grower so as to ensure quality and character. For this wine, we ferment one third on the skins for around one week, gently submerging the cap to ensure that the skin-contact character of the wine remains subtle and balanced. Once pressed, we blend this portion back in with the remaining wine and leave it to complete both alcoholic and malolactic fermentations. After fermentation, the wine is left on heavy lees with occasional batonnage until bottling. Fresh, vibrant, citrus tones and aromatics, but with unique character and depth.