Cultivation and Production of Chianti wine in Monaciano

The farm estate of Monaciano extends over an area of rolling hills measuring approximately 235 hectares, and elevation of 300 meters; the vineyards cover 60 hectares.

The production of Chianti involves a detailed process regulated by the Consortium and only after meeting stringent requirements can the final product be numerically labeled in the famous “bordolesi” bottles. This process is composed by harvest, crushing and fermentation, Filtration and Decanting.

The Harvest

The vineyards of Monaciano produce an excellent red San Giovese grape which produces the celebrated Chianti wine. The wine harvesting begins during the middle of September. Harvested grapes are brought to the wine cellar where they undergo physical processes of cleaning and separation.

Crushing and primary fermentation

Successively, the grapes undergo “crushing” in order to obtain the “must” (grape juice ready for vinification). The must is then transferred to cemented vats where fermentation and chemical processes yield the final product: the wine. The fermentation of the must occurs in the presence of the skins as well as other grape residues such as the seeds and stems in order to give the wine the colors and aromas of a true Chianti.

Secondary Fermentation and Filtration

Once this “turbulent” fermentation process is complete (tumultuous because the entire mass ferments together for several days), the must is narurally enriched with alcohol due to the sugar fermentation acquiring its typical ruby red color. At this point it is wine but must be separated from the skins, stems and residues left over from the fermentation process.

Decanting

The wine thus is decanted into other vats and the residual masses are sent to the distillery for use in the production of grappa. The wine is then left to “rest” for several months and then is decanted once more in order to definitively separate out final residues of fermentation.