The Sangiovese grapes are harvested by hand from hillside vineyards in the Colli Senesi area. Fermentation takes place in stainless steel with controlled temperatures to preserve varietal purity, followed by maceration on the skins to extract structure and aromatic detail. Aging occurs primarily in large oak casks, allowing the wine to develop complexity without overpowering the fruit. The approach aims to balance freshness, structure, and the natural brightness typical of Sangiovese grown in this southern Chianti subzone.

Montechiaro is still very much an agricultural estate. The Griccioli family farms vineyards, olives, and grains, and that mixed-farm identity shapes the wines. This isn’t a polished, international style of Chianti. It’s rooted in Sangiovese and in southern Chianti soils. The “345” refers to the vineyard elevation, and that height gives the wine a firm backbone even in warm vintages. The structure is built around acidity and tannin rather than sweetness or weight. We value Montechiaro because it represents a version of Tuscany that still feels lived-in and agricultural. This bottle reflects that simplicity and honesty.

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