When Sergio Manetti purchased Montevertine back in 1967, his primary goal was to transform the dilapidated farmhouse into a charming summer home in pretty Radda-in-Chianti. Little did he know that over the course of a few years his wines would become some of Italy’s most sought-after. The estate’s namesake wine is made with 90% Sangiovese with the remaining 10% contributed by the lesser-known indigenous Tuscan grape varieties Canaiolo and Colorino. To ensure depth of flavour and finesse, the vast majority of the fruit used for the Montevertine is sourced from a small plot of vines planted in 1982. After fermentation in cement tanks, the wine spends 24 months ageing in large Slavonian oak casks followed by at least three months of resting in the bottle before it is released. Bearing the mark of both skilled traditional winemaking and top quality vineyards, the Montevertine offers inviting aromas of sour cherry, vibrant raspberry and baking spice which deepen into tobacco, cherry jam and dried Mediterranean herbs on the palate. Plenty of fresh acidity and soft tannins ensure this wine is very drinkable right now, although it can also be cellared at least up to 20 years. To enhance the friendly, easy-going character of the Montevertine, try serving alongside salami, hearty red meat stews or classic tomato-based pasta dishes.