Tuscan Chardonnay from Castello di Monsanto’s “Fabrizio Bianchi” line, fermented mostly in stainless steel with a smaller portion in French oak tonneaux and 6–7 months on lees, yielding a bright, mineral style.
From vines over 30 years of age, rooted in east-facing slopes at 280 meters above sea level. The soil is a complex mosaic of lime-rich galestro — a stony, schistous clay — and alberese, a fossil-laden marl born of ancient seaweed-limestone.
Fermentation is split: one-third in temperature-controlled stainless steel, the remaining two-thirds in 5-hectoliter French oak barrels. The wine is then matured for six months in its fermentation vessels, followed by an additional three months of bottle aging to refine and harmonize.
Notes on the producer
Castello di Monsanto, located in the heart of Chianti Classico in Barberino Tavarnelle, Tuscany, is a historic family-owned winery renowned for its dedication to tradition and innovation. Established in 1962, it gained fame with Il Poggio, the first single-vineyard Chianti Classico. The estate spans 72 hectares of vineyards, perched at 250-310 meters above sea level on galestro-rich soils. Known for its structured and elegant wines, Castello di Monsanto combines traditional techniques like large oak cask aging with meticulous vineyard care, producing world-class wines that reflect the essence of the Chianti Classico terroir.
