Montenidoli, that is a biotope. 24 hectares of wine surrounded by 200 hectares of forest. High up on a hill overlooking San Gimignano, vis-a-vis the Chianti Classico. A pure, untouched piece of land between Florence and Siena. Clean air. Any man-made poison is far away.
As Elisabetta Fagiuoli and Sergio When we arrived here in 1965, the land was deserted. The forest had invaded the fields, the olive trees grew wild, the vines were covered by bushes. The Etruscan were the first to plant vines here. Followed by the Romans and later the Knights Templar.
The two founders of the Montenidoli winery are committed to the soil. They began to breed rabbits, whose manure is particularly beneficial. They spread earthworms in the fields to soften the soil naturally. They carefully pruned the plants only in winter, when the vegetation was dormant.
The cut branches and twigs were ground and fermented to return them to the soil in the form of compost. All according to the rules of nature and the weather, in the rhythm of the days and seasons.
All this at that time without electricity and running water. But with nine childrenthat Elisabetta and Sergio had in their care. For themselves and the children they found on Montenidoli Peace of mind. Peace of mind that flows from the wines today.
The terroir of Montenidoli
During the Quaternary period, this area was covered by calm waters of the Ligurian Sea. Perfect conditions for mussels and oysters to thrive. Today their fossilized, calcareous shells form the basis of the Montenidoli terroir. Ideal soil for the mineral, almost salty wines of the variety. Vernaccia di San Gimignano.
In the upper part of the hill, at about 400m above sea level, grow vines of the variety Sangiovese on red, highly ferruginous soils.
The wines of Montenidoli are at rest within themselves. The white wines are heavy, fresh, floating. Tuscan red wines in a white robe.