The 2025 vintage began with a relatively mild winter, interrupted by a temporary drop in temperatures toward the end of January. This was followed by a gradual rise in temperatures through the second half of February. The increase in temperatures at the end of March led to a slight advance in the vegetative cycle. Spring was characterized by well-distributed rainfall and an overall temperate climate, favorable to balanced vine development. During the summer, two periods of intense heat were recorded: the first in the second half of July and the second between the first and second ten days of August, which influenced the pace of grape ripening. Harvest began in the first days of September with Canaiolo and concluded in the second half of the month with Sangiovese, in order to enhance its freshness.
In 1932, seven different areas of Chianti were officially recognized, including Chianti Montalbano, and the entire Carmignano district was thus incorporated into the Chianti DOC appellation. Historical documents attest to the presence of this subzone as early as 800 AD under Frankish rule. The soils of Chianti Montalbano are moderately deep, with a geological origin dating back 70–100 million years to the Sillano Santa Fiora formation. They are rich in sedimentary rocks and argillites, with a good presence of stones.
The harvested grapes are crushed and destemmed before being transferred to stainless steel tanks, where alcoholic fermentation begins at a controlled temperature. Maceration is kept short to avoid excessive extraction and to enhance the fruity component. The varieties are all fermented separately in order to best express their individual potential. The wine undergoes malolactic fermentation in stainless steel; afterward, the blend is made and aged for a minimum of four months before bottling.
Appreciated by aristocrats and poets, protected by the Medici with decrees guaranteeing its authenticity, loved by men of letters and artists, this wine is a timeless icon, witness to an excellence that knows no boundaries.
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