Chianti Classico Riserva
キャンティ・クラシコ・リゼルヴァ
Castello di Monterinaldi
Sangiovese · Canaiolo Nero
About this wine
A more structured Riserva bottling built from roughly 95% Sangiovese and 5% Canaiolo Nero, aged for a minimum of two years including time in oak as required by the Riserva DOCG designation. It shows a riper, more complex profile than the estate's base Chianti Classico, with notes of ripe blackberry, cherry, and plum alongside spice, leather, and forest-floor nuances, finishing with rounded tannins.
A step up in richness from the base Chianti Classico — still approachable, but with real depth.
Sommelier's Note
"This is where Monterinaldi shows its ambition — a Riserva with real spice and grip, not just extra oak."
Food Pairings
Pairs naturally with Florentine-style grilled steak, roasted game, and aged pecorino toscano — dishes with enough richness and umami to meet its structure.
When to drink it
Special dinners, meat-centric meals, gifting
Specs
- Grape Varieties
- Sangiovese, Canaiolo Nero
- Style
- Red
- Alcohol
- 14%
- Price Range
- ¥6,000-7,500 (estimated from a confirmed EU retail price of roughly €40; Japan import price not independently confirmed)
Terroir & Winemaking
Hand-harvested from estate vineyards, fermented with extended maceration for greater extraction, then aged a minimum of two years combining large and small oak barrels before an additional period of bottle refinement, per Chianti Classico Riserva DOCG rules.
Frequently Asked Questions
- How is the Riserva different from the base Chianti Classico?
- It uses a higher proportion of Sangiovese (about 95%), undergoes longer maceration, and is aged a minimum of two years including oak, giving it greater concentration and structure.
- How long can this wine age?
- Given its Riserva aging requirements and tannic structure, it can generally hold and continue developing for another 5-8 years from vintage under proper cellar conditions.
- What is the ideal serving temperature?
- Around 16-18°C, slightly below typical room temperature, ideally after 30-60 minutes of decanting to soften the tannins.
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