Monti in Chianti has always been recognized as one of the finest wine-producing areas in Chianti Classico. Exposure, terrains, climate and elevation make it an enclave of excellence, within which Rocca di Montegrossi stands out: a 100-hectare estate with 20 hectares of vineyards, 20 of olive groves, and the remainder woodlands. Marco Ricasoli came to HK and invited me to his dinner at The Drawing Room at Jia Hotel.
I accepted the invite of course. Supposedly nice fusion italian with wine to explore, why not?
However, the night turned out to be a little disturbing one.
I did my typical run: “fashionably” late – arrive venue – go straight to washroom – reaffirm myself with artificials- walk out – say ciao to host.
Somehow in middle of my run, I accidentally dropped my iphone into this very beautiful toilet. Perhaps it took me too long to ponder and grasp the last bit of it’s life into my eyes; ended up it was certified. I marched into the private room with a forced smile with a wet iphone in my hand; greeted by a welcoming gentleman, Marco Ricasoli.
I told myself, “what an expensive dinner! I better enjoy too much of tonight, damit.”
“Buongiorno!” I said.
Marco has worked in one of the most authentic sections of Tuscany for many years, following a carefully reasoned, rigorous course to produce wines that interpret the land to the fullest, and bring out the best of Sangiovese, a varietal his family first drew attention to almost two centuries ago.
And thus Sangiovese plays a leading role in the vineyards, though there are also other varietals, including Canaiolo, Colorino, Pugnitello, and Malvasia del Chianti, as well as some rows of Merlot and Cabernet Sauvignon.
Marco’s good wine (wine we had in bracket):
Chianti Classico (2006), in a young version composed of 90% Sangiovese and 10% Canaiolo, with its good, moderately tannic structure;
Vigneto San Marcellino(2006), a prestigious selection of Sangiovese;
Geremia (2004) IGT Toscana, a soft, velvety 60-40 blend of Merlot and Cabernet Sauvignon;
VinSanto (2001) that interprets Malvasia del Chianti with rare sensitivity, yielding an intense, dessert wine, a “poem to pour,” Marco Ricasoli says.
Rosato made following the salasso technique, by drawing off Sangiovese and Canaiolo must.
I am sure food supposed to be very delicious there, but I have to be honest that I got distracted on and off by my new lost (well I just had it for 1 week). However, the wine, was quite a focus and they were delicious. I like particuliarly the Geremia and Vinsanto accompanied by Marco, whom was a well travelled, passionate and compassionate wine maker I must say.
A great night: Big lost with an unforced smile.