Castello di Monastero

The most revered area for Chianti Classico and Chianti Superiore is within the provinces of Siena and Florence and spans an area of approximately 70,000 hectares; two of the most esteemed areas are Radda in Chianti and Castelnuovo Berardenga.

The soil in Radda in Chianti is characterised by marl and rock fragments.
The slopes reach altitudes of around 400 m above sea level.

Winters are cold and harsh whereas Summers are mild and breezy.

There can be significant range in temperature at Radda in Chianti on a daily basis.

At Castelnuovo Berardenga the soil is pebbly with a mix of rocks and stones mainly Galestro, with a predominance of Albarese limestone.

It is mild in winter and warm in summer.
The climate in this region can be described as continental.

Both areas are surrounded by woodland with oak, chestnut, holm oak and cherry trees, which provide perfect humidity.

The origins of this wine-growing area date back to the 9th century when the first vines that produced the famous Chianti di Toscana were planted.

Over time, the areas then specialised into Chianti Classico and Chianti Superiore.

At Radda in Chianti, there are around 12 hectares of vineyards that produce Chianti Classico, which are made mostly from Sangiovese grape, along with some Merlot and Cabernet Sauvignon.

The vineyards have a density of between 3,400 and 4,500 vines per hectare and the growing is unilateral cordon-pruned.
The vineyards are located at an altitude of around 400 metres.

At Castelnuovo Berardenga, 40 hectares of vineyard are used for the production of Chianti Superiore, mostly planted with Sangiovese, and partly with Merlot and Cabernet Sauvignon, along with around 2 hectares of Malvasia and Trebbiano for the production of Vinsanto del Chianti.

The vineyards have a density of between 3,400 and 6,200 vines per hectare and chiefly use unilateral cordon pruned vines, with a minor use of Gouyot.

The vineyards are located at an altitude between 300 and 350 metres.

At Radda in Chianti, the grapes from the vineyard are carefully selected manually, whereas at Castelnuovo Berardenga the aim of the harvest is to enhance the freshness and the aromas of the grapes.

Stainless steel tanks are used for the winemaking process, which are equipped with the necessary features to and ensure a highly technological production process. The destemming and soft pressing procedures differ respectively for Chianti Classic, Chianti Superiore and Supertuscan grapes.

The wines are fermented in stainless steel tanks at a temperature of between 27° C and 30° C. The stay on the skins varies so as to highlight elegance of Chianti Classico, the freshness of Chianti Superiore and the rich structure of Supertuscan.

The wines are then aged in an underground cellar on a rotation basis oak barrels and French oak barriques.

The process is different for the classic and prestigious Vinsanto del Chianti, where the grapes are aged in traditional 50 litre barrels called “Caratelli”