Cultivation and Production of Chianti wine in Monaciano
The farm estate of Monaciano extends over an area of rolling hills measuring approximately 235 hectares, and elevation of 300 meters; the vineyards cover 60 hectares.
The production of Chianti involves a detailed process regulated by the Consortium and only after meeting stringent requirements can the final product be numerically labeled in the famous "bordolesi" bottles. This process is composed by harvest, crushing and fermentation, Filtration and Decanting.
The Harvest
The vineyards of Monaciano produce an excellent red San Giovese grape which produces the celebrated Chianti wine. The wine harvesting begins during the middle of September. Harvested grapes are brought to the wine cellar where they undergo physical processes of cleaning and separation.
Crushing and primary fermentation
Successively, the grapes undergo "crushing" in order to obtain the "must" (grape juice ready for vinification). The must is then transferred to cemented vats where fermentation and chemical processes yield the final product: the wine. The fermentation of the must occurs in the presence of the skins as well as other grape residues such as the seeds and stems in order to give the wine the colors and aromas of a true Chianti.
Secondary Fermentation and Filtration
Once this "turbulent" fermentation process is complete (tumultuous because the entire mass ferments together for several days), the must is narurally enriched with alcohol due to the sugar fermentation acquiring its typical ruby red color. At this point it is wine but must be separated from the skins, stems and residues left over from the fermentation process.
Decanting
The wine thus is decanted into other vats and the residual masses are sent to the distillery for use in the production of grappa. The wine is then left to "rest" for several months and then is decanted once more in order to definitively separate out final residues of fermentation.
Tuscany farmhouses for rent in Chianti close to Siena
The Tenuta of Monaciano lies on an extensive 235 hectares of rolling hills covered in vines, at an elevation of 300 metres, only seven kilometres away from the historic centre of Siena, it is in a ideal location for the production of wine and olive oil, as well as for the cultivation of corn and sunflowers. World renowned Chianti Classico and extra virgin olive oil are also produced on Monaciano's estate.
The proprietor's villa is surrounded by romantic and richly planted nineteenth century gardens that cover almost 3 hectares. Here visitors can enjoy the relaxing atmosphere, walking along tree-lined paths among statues, flower-beds, fountains and grottos. The aviary, the peacock house, and the ancient lemon house, frame a monumental greenhouse that is host to a wide variety of exotic and ornamental plants.
The ancient farmhouses of the Tenuta of Monaciano are situated on a hilltop with a commanding view of the splendid Sienese Chianti countryside. Five farmhouses have been converted into farm holiday accommodations to welcome guests that come to enjoy the magic of the Chianti area in all seasons. Tenuta di Monaciano has 21 apartments with 35 bedrooms for a total of 75 beds.
Each apartment is equipped with electricity, gas, heating, linen. Double bedrooms measures about 14 sq. (20 sq. for three bed bedrooms). Cleaning and linen is provided each week.
Monaciano's Tuscany farmhouses offer the following facilities
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