Monsanto is committed to producing exceptional, classic Chianti Classico from the local Sangiovese grape, without the addition of other international grape varieties.
 Monsanto is committed to producing exceptional, classically styled Chianti Classico from the local Sangiovese grape, without the addition of other international grape varieties.
The Monsanto estate was purchased in 1961 by Fabrizio Bianchi, a successful textile manufacturer from Milan who completely restored the property’s vineyards, winery and villa.
The 72 hectares of estate vineyards are planted in Barberino Val d’Elsa, which is located in the southern part of Chianti Classico, between Florence and Siena. This is a fantastic site for growing Sangiovese because the average elevation of the vineyards is only 300 meters, making it warmer than vineyards at higher elevations. The grapes at Monsanto are harvested an average of 10 days earlier than most other wineries in the region. Warm temperatures are key to obtaining ripe Sangiovese because it is a late-ripening grape. The vineyards are located at the top of the Elsa Valley, which provides a moderating maritime influence.
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 The Sangiovese vineyards are planted on Galestro soil, which is a type of hard stratified clay or schist whose layers are separated by large stones, making it good for drainage. This soil type is found mainly in Barberino and Greve, with vineyards in Castellina and Castelnuove being planted on clay vineyards that give fruity but less concentrated wines with less aging potential.
Monsanto’s vineyards are planted with Brunello clones selected from the Il Poggio vineyard through massal selection, although experiments with the F9 clone and the Biondi-Santi selection have been carried out as well. Most are planted on the 422 rootstock, producing very modest yields of 40 – 45 hl/ha – about one kilogram per plant. The density of planting is 6,600 vines/ha, which compares to an average of 4,000 – 4,500/ha for the region. The average age of the vines is 25 years, with the oldest Sangiovese found in the Il Poggio vineyard being 40 years of age.
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Grapes for Monsanto are picked by hand into small plastic bins and sorted, first in the vineyard, and then on a conveyor belt once reaching the winery. Those grapes deemed unworthy of Monsanto are used in its second label wine, called Monrosso.
For Monsanto, grapes are cooled using dry ice before destemming and pressing in a pneumatic press. Nitrogen blanketing is used during all wine handling operations. Native yeasts are used for all fermentations, and fermentation is carried out at 28 - 30ºC for 10 – 12 days. The pomace is mixed with the fermenting must through the use of délestage, which gives an elegant extraction of tannins.
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