In our vineyards, exclusively the traditional varieties of the Chianti area are grown: Sangiovese, Canaiolo and Colorino. At Montevertine simplicity, respect, attention to every detail and savoir-faire are the guide every day. Our winemaking method is extremely traditional and is always the same one used since the first harvests. The hand-harvested grapes are fermented in vitrified concrete tanks, without temperature control and carrying out two daily pumping overs to keep the cap of the pomace wet and obtain a slow extraction of the tannins from the skins.

After racking, the wine undergoes malolactic fermentation in vitrified concrete tanks. Once the malolactic fermentation is completed, the wines rest in wooden barrels for a period of approximately two years. For aging we use Slavonian and Allier oak barrels with a capacity of 5.5 to 18 hectoliters and 225-liter Allier barriques. The wines are never filtered and bottling takes place by gravity.