Monte Bernardi Retromarcia Chianti Classico DOCG 2021 (Italy)
"A lovely vintage for Retromarcia, this smells of place: scents of bergamot and lavender meet fresh herbs and wild red berries. The midweight, buoyant palate is juicy with ripe red cherry and raspberry enfolded in layers of fine, well-structured tannins. A subtle earthiness adds appeal. As with the Sangió, this sees a spontaneous fermentation with native yeast, and is unfiltered and carries low total sulphur (less than 25mg/L). It hails from the estate’s younger vines (less than 20 years old) from varying aspects, elevations and soils" Decanter, Feb 2023
Deep, ruby red with hints of purple. Intense mountain herbs, aromas of cranberry, wild cherry and red plums, anise, spice, and orange peel. Fresh and fruity, medium-bodied, well balanced, with a nice structure, juicy acidity and a long finish.
Retromarcia is a Chianti Classico made from 100% Sangiovese grapes (since 2010). The grapes come from vineyards consisting of shale (Galestro) 70%, sandstone (Arenaria-Calcare-Pietraforte) 20%, limestone (Alberese) 10%. The vineyards age range from plantings 2003-2010.
Fermentation and maceration on skins in a combination of concrete and stainless steel vats for 23 days on average. Followed by malolactice fermentation in oak.
Food Pairing: Typical Tuscan dishes, medium aged cheeses.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Monte Bernardi Retromarcia Chianti Classico DOCG 2021 (Italy)
Monte Bernardi Retromarcia Chianti Classico DOCG 2021 (Italy)
"A lovely vintage for Retromarcia, this smells of place: scents of bergamot and lavender meet fresh herbs and wild red berries. The midweight, buoyant palate is juicy with ripe red cherry and raspberry enfolded in layers of fine, well-structured tannins. A subtle earthiness adds appeal. As with the Sangió, this sees a spontaneous fermentation with native yeast, and is unfiltered and carries low total sulphur (less than 25mg/L). It hails from the estate’s younger vines (less than 20 years old) from varying aspects, elevations and soils" Decanter, Feb 2023
Deep, ruby red with hints of purple. Intense mountain herbs, aromas of cranberry, wild cherry and red plums, anise, spice, and orange peel. Fresh and fruity, medium-bodied, well balanced, with a nice structure, juicy acidity and a long finish.
Retromarcia is a Chianti Classico made from 100% Sangiovese grapes (since 2010). The grapes come from vineyards consisting of shale (Galestro) 70%, sandstone (Arenaria-Calcare-Pietraforte) 20%, limestone (Alberese) 10%. The vineyards age range from plantings 2003-2010.
Fermentation and maceration on skins in a combination of concrete and stainless steel vats for 23 days on average. Followed by malolactice fermentation in oak.
Food Pairing: Typical Tuscan dishes, medium aged cheeses.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
"A lovely vintage for Retromarcia, this smells of place: scents of bergamot and lavender meet fresh herbs and wild red berries. The midweight, buoyant palate is juicy with ripe red cherry and raspberry enfolded in layers of fine, well-structured tannins. A subtle earthiness adds appeal. As with the Sangió, this sees a spontaneous fermentation with native yeast, and is unfiltered and carries low total sulphur (less than 25mg/L). It hails from the estate’s younger vines (less than 20 years old) from varying aspects, elevations and soils" Decanter, Feb 2023
Deep, ruby red with hints of purple. Intense mountain herbs, aromas of cranberry, wild cherry and red plums, anise, spice, and orange peel. Fresh and fruity, medium-bodied, well balanced, with a nice structure, juicy acidity and a long finish.
Retromarcia is a Chianti Classico made from 100% Sangiovese grapes (since 2010). The grapes come from vineyards consisting of shale (Galestro) 70%, sandstone (Arenaria-Calcare-Pietraforte) 20%, limestone (Alberese) 10%. The vineyards age range from plantings 2003-2010.
Fermentation and maceration on skins in a combination of concrete and stainless steel vats for 23 days on average. Followed by malolactice fermentation in oak.
Food Pairing: Typical Tuscan dishes, medium aged cheeses.
