With its first vintage in 2006, oenologist Alessandro Cellai created Podere Monastero to shine a light on the potential of Pinot Nero in Tuscany. The estate is in Chianti Classico’s Castellina UGA, covering just 7.5 acres, split 50/50 between Pinot Noir and then a mix of Cabernet Sauvignon and Merlot. While Pinot Nero is capable of producing wines of extraordinary elegance and harmony, it sometimes has difficulty adapting to conditions in Italy. To succeed with this grape in a land known for indigenous varietals, Alessandro Cellai had to approach every operation in the vineyard and the cellar meticulously. For example, he found that allowing the skins to macerate with dry ice prior to fermentation brought out more finessed perfumed aromas. Fermentation was in wooden vat and maturation played out in Allier medium toast barriques (60% new) for 12 months.
This wine’s name takes inspiration from the surrounding pine forests: La Pineta translates to “pine tree”.
2023
It’s a ruby-hued wine with notes of fresh briar berries, raspberries and hints of spice and forest floor. On the palate, the wine is well-balanced, with red fruit flavors, kirsch, cinnamon and a twist of bitter/sweet blood orange dancing over powdery tannins and a persistent finish.
