Elisabetta Fagiuoli comes from a family that has been making wine for more than 300 years with the simple and truthful rules of attention, respect, love, harmony.
At Montenidoli she only uses the native vines of her land, following strict organic methods. Cuttings are grinded for the compost that goes back to the vineyards. Wild edible mushrooms grow in the vineyards and testify the richness of our unpolluted land The wines are artisan wines: traditional methods, harvest by hand, small yields. The estate handcrafts a very limited number of bottles per year.
Montenidoli Chianti Colli Senesi Il Garrulo 2015
“Good deep red. Pretty aromas of redcurrant, fresh herbs and flint. Bright and fresh, showing a restrained sweetness and lovely inner-mouth aromatic character to the spicy red fruit flavors framed by lively but harmonious acidity. The bright finish features lively tannins and very good length.” Ian d’Agata, Vinous on 2010 vintage
views like this are important, terroir and tradition are vital. we regularly visit vineyards across France each year and hear stories like this