Chianti Classico Riserva
キャンティ・クラッシコ・リゼルヴァ
Castello di Monsanto
Sangiovese · Canaiolo · Colorino
About this wine
One of Italy's longest continuously produced Riserva labels and Castello di Monsanto's highest-volume wine, an estate blend of roughly 90% Sangiovese with Canaiolo and Colorino. Aged longer in large oak than the base Chianti Classico, it shows the structure and savory depth that built the Bianchi family's reputation.
A step up in structure and complexity from the base Chianti Classico — still approachable, but built to reward patience.
Sommelier's Note
"This is one of the oldest continuously produced Riserva labels in Chianti Classico — proof that Monsanto's reputation was never about hype."
Food Pairings
Suited to roasted lamb, porcini mushroom risotto, and aged pecorino; the firm tannins also love richer, slow-cooked dishes.
When to drink it
Special dinners, gifting, cellar-worthy purchases
Specs
- Grape Varieties
- Sangiovese, Canaiolo, Colorino
- Style
- Red
- Price Range
- $30-38
Terroir & Winemaking
Roughly 90% Sangiovese, 10% Canaiolo and Colorino from estate vineyards; fermented in stainless steel, aged in large Slavonian oak botti for an extended period beyond the base Chianti Classico, followed by bottle aging before release. Built to age 10-12+ years.
Frequently Asked Questions
- What makes this Riserva historically notable?
- It is one of the longest continuously produced Riserva labels in Chianti Classico and remains Castello di Monsanto's highest-volume wine.
- How long can it age?
- Well-made vintages can develop beautifully for 10 to 12 years or more.
- What food does it pair best with?
- Rich, slow-cooked dishes such as roasted lamb, porcini risotto, and aged cheeses suit its firm tannins and savory depth.
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Talk to the SommelierMore wines from this producer
キャンティ・クラッシコ
Chianti Classico
RedSangiovese · Canaiolo · Colorino
The estate's entry-point expression of Chianti Classico, blending roughly 90% Sangiovese with small amounts of Canaiolo and Colorino from the estate's younger vineyard parcels in Barberino Tavarnelle. Fermented in stainless steel and aged about a year in large Slavonian oak botti before release, it offers Monsanto's signature bright red-fruit character in an approachable, everyday style.
ファブリツィオ・ビアンキ シャルドネ
Fabrizio Bianchi Chardonnay
WhiteChardonnay
Planted outside the Chianti Classico denomination in the mid-1970s at Fabrizio Bianchi's initiative, inspired by the great white Burgundies. Historically fermented entirely in wooden vats, the style has evolved since 2000 toward a larger share of stainless steel fermentation (around 70% today), yielding a wine that balances richness with freshness.
ファブリツィオ・ビアンキ ロザート
Fabrizio Bianchi Rosato
RoséSangiovese
A rosé made from the estate's youngest Sangiovese vines through a short maceration, showing an onion-skin pink hue. Floral aromas of violet and wild rose meet cherry, blueberry, and summer melon, with citrus and mineral notes on a full-bodied, savory palate.
ファブリツィオ・ビアンキ サンジョヴェート・グロッソ
Fabrizio Bianchi Sangioveto Grosso
RedSangiovese
A pure expression of Sangiovese from the estate's 'Scanni' vineyard, planted exclusively to Sangiovese in 1968 as an exception to the Chianti Classico blending rules of the time — a deliberately unconventional project by Fabrizio Bianchi. Released as IGT Toscana since it falls outside the DOCG's blending requirements, it shows the variety's purest character.
イル・ポッジョ
Il Poggio
RedSangiovese · Canaiolo · Colorino
Monsanto's flagship and one of the most historically significant wines in Chianti Classico: first vinified separately from the Il Poggio vineyard by Fabrizio Bianchi in 1962, making it widely regarded as the first single-vineyard Chianti Classico ever produced. Roughly 95% Sangiovese with a small portion of Canaiolo and Colorino, it now carries the Gran Selezione designation and remains the estate's most age-worthy, prestigious bottling.
ラ・キメラ
La Chimera
SweetMalvasia · Trebbiano
Monsanto's Vin Santo, made from Malvasia and Trebbiano grapes dried on straw mats through the winter before pressing. The must is aged for roughly a decade in small caratelli (casks) of oak, chestnut, and cherry, exposed to the seasonal temperature swings of the vinsantaia. Drier and more structured than many Vin Santo, it can age for 7-10+ years beyond release.