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Chianti Classico DOCG Gran Selezione ‘Riserva di Monna Lisa’

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Tasting Notes

Vignamggio’s flagship wine Riserva di Monna Lisa was elevated to ‘Gran Selezione’ after the new appellation was officially introduced in early 2013. The first vintage of Gran Selezione Monna Lisa was 2010. Gran Selezione calls for stricter production standards and is the top of the Chianti Classico production pyramid: grapes must be sourced exclusively from estate-owned vineyards and aged for a minimum of 30 months (including 3 months in bottle).

The wine is dedicated to Monna Lisa (a.k.a. La Gioconda painted by Leonardo da Vinci) who spent most of her childhood years at Vignamaggio. The wine is a blend of 85% Sangiovese and 15% of Merlot and Cabernet Sauvignon, carefully sorted and selected from the winery’s prime south-west facing vineyards and it is made only in the best vintages.

Deep ruby red in color, Monna Lisa offers tons of density and structure, yet remains elegant with aromas of dark berries, tobacco and savory herbs. Enjoy with hearty meat dishes, stews and roasts.

- 2010 vintage rated 93 points Vinous, 91 points Wine Spectator, 91 points Wine Enthusiast

- 2011 vintage rated 91 points Wine Spectator

- 2012 vintage rated 93 points Vinous, 93 points James Suckling, 91 points Wine Enthusiast

Winery

Vignamaggio

Region

Toscana

Varietal

85% Sangiovese, 15% Merlot/Cabernet Sauvignon

Location of Vineyards

Greve in Chianti

Orientation

South-West

Altitude

350 meters above sea level

Type of Cultivation

In conversion to organic.

Vinification

Grapes are harvested by hand in early October. A careful selection is made in the vineyards and on sorting belt in the cellar. During fermentation, punch-downs are carried out manually to ensure optimal extraction. Fermentation and maceration lasts between 16 and 18 days.

Aging

Once malolactic fermentation is over, the wine is aged in 15-20lt oak barrels and a part in French barriques for 18-20 months, then additional bottle ageing prior to release.

Alcohol Content

14%

Total Production

25-30,000 bottles

Oenologist

Giorgio Marone (enologist), Francesco Naldi (agronomist)