Even though the estate Monte Bernardi dates back to 1085 in the region of Panzano in Tuscany, Michael Schmelzer and family purchased the estate in 2003 and have been making beautiful Sangiovese-based wines and olive oil ever since. The property’s vineyards are situated in the hilly, southern-most region of Panzano, an area that has been acknowledged as one of the ‘Grand Crus’ of Chianti Classico. Most of the vineyards are more than 40 years old. Before 1992, the grapes were sold to neighbouring farms. The Schmelzer family, originally from Michigan, purchased Monte Bernardi in 2003. As winemaker, Michael has invested time, love and money in the vineyards, the winery and villa. The property was certified biodynamic in 2004.
Sangió comes from a vineyard above the village of Panzano in Chianti. The vineyard is in conversion from practicing organic to being certified. Once this certification takes place, the fruit used for Sangió will go into Monte Bernardi’s other wines like the Retromarcia.
Sangiovese (95%) and Canaiolo Nero (5%) grapes grown on shale (Galestro) & calcareous stone (Pietraforte) soils, hand harvested, with a wild yeast ferment. 12 months ageing large old oak.
The result is a fruity, aromatic Sangiovese based wine with soft, fine tannins. This medium to full-bodied, well balanced wine is ready upon release. Clean, intense, ripe black cherry, blueberry, rose, vanilla Elegant, warm, rich, medium to full-bodied, quite soft, fresh, balanced, harmonious, long persistence.
Try with simple pasta dishes (especially ones with a tomato sauce) and antipasto. Chianti classico goes very well with meat dishes such as ossobuco, leg of lamb, lamb chops, roast beef in Madeira sauce, wild duck, venison and pizza with meat. Crying out for spag bol, meatballs in a tomato sauce and brown rice or Tuscan white beans, pappa al pomodoro (made with stale Tuscan bread, tomatoes garlic and basil leaves) or cacciucco (a fish stew in a spicy chili sauce)