Today’s Story: Castello di Monsanto
Castello di Monsanto is a family-owned estate and winery in the Barberino Tavarnelle municipality of Chianti Classico. Aldo Bianchi was born in San Gimignano, however he left before WWII to seek opportunities in northern Italy. When Aldo visited Chianti again, however, he fell in love with Castello di Monsanto and purchased the property. It was Aldo’s son Fabrizio, however, who through a love of wine and entrepreneurial spirit realized the potential of their terroir and produced their first wine in 1962 using fruit from the Il Poggio vineyard. This was a special endeavor, not simply for it being the first Monsanto wine, but because it was the first single-vineyard Chianti Classico Cru. Fabrizio did, however, make a Chianti Classico Riserva in 1962 as well. As time passed Fabrizio augmented the Monsanto portfolio with Fabrizio Bianchi Sangioveto Grosso (100% Sangiovese in 1974), Nemo (100% Cabernet Sauvignon in 1981), Fabrizio Bianchi Chardonnay (in 1990), and more. Today, Fabrizio’s daughter Laura (who joined in 1989) works alongside him at Monsanto to carry the estate onto another generation.
To learn more about Castello di Monsanto and view pictures of the vineyards, cellar, and castello, check out the website here.
Today’s Wine: 2016 Chianti Classico Riserva
90% Sangiovese, 10% Canaiolo and Colorino; 14% ABV
The 2016 Chianti Classico Riserva is mostly opaque medium ruby in color with garnet hues. I decanted this for 2 hours thanks to its youth, and the nose showcases aromas of ripe cherry, cranberry, plum, anise, loamy earth, tar, savory herbs, and light oak. Once on the palate, the wine displays notes of brambleberry, dusty black raspberry, pomegranate, black cherry, tobacco, crushed rocky soil, mild baking spice, coffee bean, and oak. This is medium-bodied with medium acidity, medium (+) dusty tannins, and a long finish.
Price: $25. Outstanding QPR, and one of those wines to buy by the case to stock in your cellar. This is incredibly young but approachable with air, and will drink well for another decade or two at least. Pair with pasta bolognese, ossobucco, or meat lover’s pizza.
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