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  • CHIANTI CLASSICO – CASTELLO MONTERINALDI

    To the eye, this wine demonstrates to be clear and full with ruby red colour and hints of young purple. To the nose the wine blooms with a full array of aromas. The true protagonist is fresh cherry fruit along with hints of plum that then lead into the delicate floral notes of violets. GRAPES:…

  • CHIANTI CLASSICO RISERVA – CASTELLO MONTERINALDI

    Intense ruby red color, complex and varied aroma, with notes of small red fruits, savory taste, harmonious, warm, full- bodied, long finish GRAPES: 90% Sangiovese 10% Canaiolo ORIGIN: Radda in Chianti FERMENTATION: 16 days alcohol, with malolactic Maturation: French oak barrels FOOD PAIRINGS: Tasty dishes, red meat, roasts and game. Seasoned cheese Region: Toscana Vol: 13,5% Vol.…

  • Gotto di Gottifredo – CASTELLO MONTERINALDI

    Ruby red color, by the nose it reveals a wide sensation of small red fruits where the cherry is in evidence: By the taste it has a medium body, silky tannins and quite good acidity very well balancing the alcohol. Serve at room temperature in combination with meat in general and young/medium aged cheeses GRAPES:…

  • OLIO EXTRAVERGINE DI OLIVA – CASTELLO MONTERINALDI

    REGION: Toscana ORIGIN: Radda in Chianti BOTTLE SIZE: 750ml, 250ml, 100ml PACKAGE: 6 (750ml), 12 (250ml) o 24 (100ml) bottles cases Total production: 3500 Lt Region: Toscana

  • ROSATO DI TOSCANA – CASTELLO MONTERINALDI

    Medium red/rosè color, by the nose it reveals a wide sensation of small red fruits like wild cherry and strawberry. By the taste it is quite smooth with a medium body. Serve at 8/10° degrees in combination with ham, salami sea food soups and fresh cheeses GRAPES: 100% Sangiovese ORIGIN: Radda in Chianti FERMENTATION: 12…

  • VINSANTO DEL CHIANTI CLASSICO – CASTELLO MONTERINALDI

    It's a blend of white Malvasia and Trebbiano. These are the first two grapes harvested, usually during the first part of September; then, after a very slow drying process of the bounces in order to achieve a higher sugar concentration,the grapes are softly pressed. The ageing time into the wood is quite long (5/6 years…