Rocca di Montegrossi

This ambitious and rather brilliant estate is based in Monti, one of the finest parts of Chianti Classico, a few kilometres south of Gaiole. Owner and winemaker Marco Ricasoli-Firidolfi comes from a family immersed in the winemaking culture and history of the region, and he set up the estate in 1990. Although there are 100 hectares of land on the estate only about 20 are given over to vines, with about the same again planted with olive trees that produce a very serious olive oil in sadly tiny volumes. The estate has been organic since 2006 and certified so since 2010.The cellar is modern yet allows for traditional viticulture and Marco’s acceptance of modern techniques and equipment has not rendered his wines modern or personality free. They are full of life, vitality and offer an excellent price/quality ratio. The San Marcellino is made from the best grapes harvested from the excellent San Marcellino vineyard that surrounds the church of the same name. The blend is 93% Sangiovese and 7% Pugnitello. The Geremia is a blend of 3/4’s Merlot and 1/4 Cabernet Sauvignon, aged in barriques for two years, bottled unfiltered and very much the estate’s Super Tuscan!

Winemaker: Marco Rocasoli-Firidolfi

Hectares: 20 hectares

Parcels:
Sangiovese 13 hectares
Merlot 2.5 hectares
Canaiolo 4.5 hectares
Colorino
Cabernet Sauvignon Pugnitello
Malvasia
Bianca del Chianti

Website: www.roccadimontegrossi.it

Wines

Displaying 1-13 of 13 results.
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    The San Marcellino is made from the best grapes harvested from the excellent San Marcellino vineyard that surrounds the church of the same name. The 2013 is 93% Sangiovese with 7% of Pugnitello in the blend. It is released after spending two years in barriques and might be the best vintage we have ever tasted here. Bright cherry and forest fruit is intertwined with pain d’epice and ginger spice. The cascading acid is harmonious and bright, allowing the purity of fruit to shine through. The finish is long and mineral. One to enjoy over the next 10-15 years.

  • Wine

    The San Marcellino is made from the best grapes harvested from the excellent San Marcellino vineyard that surrounds the church of the same name. The 2013 is 93% Sangiovese with 7% of Pugnitello in the blend. It is released after spending two years in barriques and might be the best vintage we have ever tasted here. Bright cherry and forest fruit is intertwined with pain d’epice and ginger spice. The cascading acid is harmonious and bright, allowing the purity of fruit to shine through. The finish is long and mineral. One to enjoy over the next 10-15 years.

  • Wine

    The San Marcellino is made from the best grapes harvested from the excellent San Marcellino vineyard that surrounds the church of the same name. The 2013 is 93% Sangiovese with 7% of Pugnitello in the blend. It is released after spending two years in barriques and might be the best vintage we have ever tasted here. Bright cherry and forest fruit is intertwined with pain d’epice and ginger spice. The cascading acid is harmonious and bright, allowing the purity of fruit to shine through. The finish is long and mineral. One to enjoy over the next 10-15 years.

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    Following Marco Ricasoli`s desires, GEREMIA expresses the terroir of Monti in Chianti with the Bordeaux varietals, Merlot and Cabernet Sauvignon (65 and 35%, respectively). It ages exclusively in medium-toast barriques from Allier for about 24 months, after which it is bottled without filtration and bottle aged for another 18 months. It is a powerful, intense wine that also displays elegance and balance, and expresses the character of the terroir. Intense ruby, with violet nail, and with complex aromas that bring to mind sour cherries, currants and other wild berry fruit, mingled with licorice and vanilla. A wine of great structure and complexity, which is soft and velvety thanks to its richness and the perfect ripeness of the tannins. Annual production is about 12,000 bottles.

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    This wine is named after the founder of Marco’s family from the 8th century and is a blend of 76% Merlot and 24% Cabernet Sauvignon. It is aged in barriques for 2 years, bottled unfiltered, and always displays great finesse and complexity. Marco selected heavily in 2014 and only made 50% of his normal production of Geremia – a decision he felt was the right thing to do but one he knows he will regret in time! It has a concentrated dark berry nose with distinctive pepper, graphite and warm, sweet spice. The tannins are well controlled and the Gaiole terroir really comes through.

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    Pale amber pink in colour, 100% Sangiovese `on the skins`. Fresh, fruity. On the nose, a mixture of blood orange and pomegrante. Medium bodied, smooth. 92 pints, Tony Wood.

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    Marco’s brilliant Vin Santo was made from 100% Malvasia di Toscana in 2008. The bunches are hung one by one on nets in a well-ventilated space under the rafters where the grapes are affected by noble rot. Workers come in every ten days or so and remove the grapes that are ready until about January when the pressing takes place. The thick juice is then aged in casks for about six years and allowed to mellow somewhat. The 2008 has almost 400 grams per litre of residual sugar, not that you would know it from the balanced acidity. It is pure nectar to taste (well drink, as it is impossible to spit this out), intensely concentrated and everchanging, aromas of walnut, syrup, gingerbread with intense butterscotch on the palate. Hugely complex. Marco describes it as ‘poetry to pour’!