Montenidoli’s vineyard land was in bad shape in the mid 1950’s, having been abandoned in the first half of the century by farmers leaving for industrial jobs in bigger cities. But Elisabetta Fagiuoli, who purchased Montenidoli in the 1960’s, had farming in her blood. She revived the property’s vines and olive trees, and set out to make traditional, age-worthy Chianti. ‘Il Garrulo,’ is a blend of red and white grapes and is completely unoaked which results in a lighter, brighter style of Chianti. Aromas of dried florals and herbs introduce a rustic palate with red raspberry and a hint of earthiness.
Pairings: Thick slice of Sbriciolona salami and tapenade on Ciabatta bread
