Like the far more famous Tuscan region of Chianti, Montecucco’s reds are based on Sangiovese, a variety which yields tart, cherry-driven wines that range in style from light and simple to powerful and long-lived. Despite having a viticultural heritage dating as far back as the eighth century, 
Montecucco was only awarded the prestigious DOC classification in 1998. That milestone led to a spurt of investment and interest in the region; today it’s an insider pick for high-quality Tuscan reds that can outclass similarly priced Chiantis. This example comes from a small estate run for more than a century by the Vignacci family. Fabio Monaci, whose grandfather Rizzerio Vignacci established the farm at the turn of the last century, cultivates olives, raises a few cattle and tends seven and a half acres of grapes with his wife Gabriella Lanzini and their son Cristian Monaci. Their Montecucco red shows why this overlooked wine zone is gaining new attention. On Montenero hills Fabio and Cristian Monaci have planted three thousand of Olive trees, that produce a very good Extra Virgin cured with the same attention given to the vineyard.
For anyone who ventures into the hills of Tuscany and reach Montenero, which is located not far from Montalcino, you can stop on Azienda Agricola Vignacci to taste and buy Extra Virgin Olive Oil and Montecucco DOC wine born of the land on which the vine is at home for centuries.
The Farm is a small operation Vignacci family, located for years in the heart of Maremma Toscana.
Handed down from one generation to the art of wine and oil, key products for this company. Since the early Trent Rizzieri grandfather, from which comes the name of our wine, cared for with dedication the land and its fruits.
Our Wines
RIZZIERO MONTECUCCO SANGIOVESE – DOCG -2012
Varietal: 95% Sangiovese, 5% other
Alcohol Content: 14.0% Vol.
Vinification: This wine originates from grapes produced on the estate. After the harvest the grapes go through fermentation in temperature-controlled steel vats and undergo pumping over and délestage to maximize the extraction of all the structural components of the wine from the skins giving it longevity and structure.
Aging: Aged for 12 months in steel barrels and 12 months in barriques.
Bottle Aging: After aging in wood, the wine is bottled and refined for a minimum 4 months.
Tasting Notes: Intense ruby red in color. Hints of underbrush, distinctive aroma and intensity. On the palate, dry, warm, tannic and harmonious. Matches well with meat dishes and aged cheese.
Suggested serving temperature: 17°-20°C (62° – 68°F)
Download Vignacci “Rizziero” Sangiovese 2012 Specification PDF
MONTECUCCO ROSSO “IL DOVI” – DOC – 2013
Varietal: 90% Sangiovese, 10% other
Alcohol Content: 14.0% Vol.
Vinification: This wine originates from produced on the estate. After the harvest the grapes go through fermentation in temperature-controlled steel vats and undergo pumping over and délestage to maximize the extraction of all the structural components of the wine from the skins giving it longevity and structure.
Aging: Aged for 12 months in steel barrels.
Bottle Aging: After aging, the wine is bottled and refined for another 4 months.
Tasting Notes: Ruby red in color. Fruity, intense, characteristic. On the palate, Full-bodied, fruity, good persistence. Matches well with meat dishes and aged cheese.
Suggested serving temperature: 17°-20°C (62° – 68°F)
Download Vignacci “Il Dovi” Rosso 2013 Specification PDF
IGT TOSCANA “DIABLO ROSSO” – 2014
Varietal: 95% Sangiovese, 5% other
Alcohol Content: 13.5% Vol.
Vinification: This wine originates from produced on the estate. After the harvest the grapes go through fermentation in temperature-controlled steel vats and undergo pumping over and délestage to maximize the extraction of all the structural components of the wine from the skins giving it longevity and structure.
Aging: Aged for 10 months in steel barrels.
Bottle Aging: After aging, the wine is bottled and refined for another 2 months.
Tasting Notes: Bright red in color. Fruity, fresh. On the palate, young, good acidity and persistence.
Suggested serving temperature: 17°-20°C (62° – 68°F)
Download Vignacci “Diablo Rosso” Toscana 2014 Specification PDF
