Monsanto

What to look for

• •Deep garnet colour with brick edges as it ages
• •Aromas of cherry, plum and dried herbs with a hint of leather
• •Firm tannin that grips the mouth, balanced by bright acidity

About the producer

Monsanto has farmed in Chianti Classico since 1962, working the same hillside vineyards with a focus on traditional methods and long ageing.

About the year

2016 was a warm, dry vintage in Tuscany that produced wines with ripe fruit and good structure. This wine has now aged seven years and is entering its drinking window.

Grape characteristics

Sangiovese is the backbone of Chianti. It gives bright red fruit, earthy notes and a natural grip in the mouth that makes it a perfect match for food.

About the region

Chianti Classico sits between Florence and Siena in rolling hills where clay and limestone soils produce wines of elegance and age-worthiness. The region's cool nights preserve acidity even in warm years.

Tasting profile

Expect ripe cherry and plum with undertones of dried herbs, tobacco and earth. The wine has the freshness of youth fading into the complexity that comes with bottle age.

Serving suggestions

Serve at 65 degrees Fahrenheit. Decant for 30 minutes to open up the aromas. Use a standard red wine glass to let the wine breathe.

Also pairs well with

• • Tuscan beef stew
• • Aged hard cheeses
• • Roasted game birds
• • Pasta with wild boar
• • Grilled lamb chops